Peanut Butter Pie Oatmeal

OK, so it's January. The holidays are over, and in much of the country, snow and ice are harshing our collective mellow. It's time for a pick-me-up, and what  better way is there to banish the winter blahs than with a super-duper warm 'n' cozy breakfast?

Peanut Butter Pie Oatmeal 

This oatmeal will remind you of silky peanut butter pie, complete with a graham cracker “crust” sprinkled on top with chopped peanuts. You could get wild and throw in a few vegan chocolate chips as well.
 Makes 2 to 3 servings
 INGREDIENTS
½ cup (40 g) steel-cut oats
1½ cups (360 ml) unsweetened nondairy milk
2 tablespoons (32 g) peanut butter
sweetener of choice, to taste
For Topping:
crushed graham crackers and chopped peanuts
Stove-Top Method
Add the oats and nondairy milk to a small saucepan and bring to a boil over high heat. Lower to medium-low and cook for 15 to 20 minutes or until the oats are tender. Mix in peanut butter and sweetener. Top with crushed graham crackers and chopped nuts.
Slow Cooker Method
Use 2 cups (473 ml) unsweetened nondairy milk instead of 1½ cups (360 ml).
The night before: Spray your 1½ to 2-quart crock with some oil to help with later clean up (or use with no oil to make oil-free and just soak with water for a few hours for easy cleanup).
Add oats and milk. Cook on low overnight, for 7 to 9 hours.
In the morning: Stir your oatmeal well. It may seem watery at the top but stirring will provide a more uniform consistency. Mix in peanut butter and sweetener. Top with crushed graham crackers and chopped peanuts.
Per serving: Calories 216.7, protein 7.5 g, total fat 9.8 g, carbohydrates 25.5 g, sodium 54.2 mg, fiber 4.0 g
Note: Add a special touch with flavored peanut butters like chocolate or white chocolate.
Most white chocolate is not vegan, but Peanut Butter and Co. makes a variety, White Chocolate Wonderful, which is vegan-safe.

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