Valentine’s Day is coming soon, and Joe is going to have some stiff competition.
If you’re a regular reader you probably know that I don’t go crazy for oatmeal. It shows up sometimes in a random breakfast, but usually I wish I made something else.
Oatbran is different though- the pieces are smaller and when you cook it in almond milk, it melts down and gets really creamy.
I also find it to be more filling. The high fiber (6 grams) and protein content (7 grams) could be responsible for that.
I’ve been making mine as follows:
- 1/3 cup dry oatbran
- 1 cup almond breeze
Put both ingredients in a saucepan and heat on medium until it bubbles. Turn to low and cook another 5 min. (There were no instructions on the bag, so I just tried this)
And here’s the kicker. I’ve been serving mine in a pool of peanut flour spread with jam on top.
Yep, that’s right, I make the peanut flour spread first, in the bowl (and add a little extra almond milk or water to thin it out). Then when the oatbran is done, I put it on top.
FYI, I think I might need to refer to this technique as the PFM. (Peanut Flour Moat).
If this doesn’t make you a morning person, I don’t know what will.
Have you tried oatbran before?
What have you been making for breakfast lately?