Thai Peanut Butter Oatmeal Thai Peanut Butter Oatmeal

Thai Peanut Butter Oatmeal Author: Gilean Watts and The Canadian Living Test Kitchen Credits: Jodi Pudge Source: Canadian Living Magazine: September 2016

This combination of flavours is a little out there, but trust us—you'll want this dish for both breakfast and dinner. The chili pepper plays superbly against the sweet coconut chips and the creamy peanut butter, giving you the ultimate sweet and savoury fix.

  • Prep time 5 minutes
  • Total time 5 minutes
  • Portion size 1 serving

Ingredients

  • 1 cup Overnight Steel-Cut Oatmeal (Instructions in method)
  • 1/4 cup coconut milk
  • 3 tablespoons smooth or chunky peanut butter
  • 2 tablespoons coconut chips
  • 1 tablespoon thinly sliced seeded red finger chili pepper

Method

In bowl, mix oatmeal with coconut milk; microwave on high for 2 minutes. Stir in peanut butter. Sprinkle with coconut chips and chili pepper.

Overnight Steel-Cut Oatmeal
In saucepan, melt 1 tsp butter over medium heat; cook 1 cup steel-cut oats, stirring, until fragrant, about 2 minutes. Add 3 1/2 cups water and 1/4 tsp salt; bring to boil. Turn off heat; cover and let stand until cooled to room temperature, 1 1/2 to 2 hours. Refrigerate in airtight container for 8 hours. (Make-ahead: Refrigerate for up to 4 days.) Microwave on high for 2 minutes before serving. Makes about 4 cups.
 

Nutritional facts Per serving: about

  • Fibre 9 g
  • Sodium 233 mg
  • Sugars 10 g
  • Protein 21 g
  • Calories 647
  • Total fat 43 g
  • Potassium 717 mg
  • Cholesterol 0 mg
  • Saturated fat 19 g
  • Total carbohydrate 52 g

%RDI

  • Iron 36
  • Fibre 0.0
  • Folate 33
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9
  • Vitamin C 35
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Thai Peanut Butter Oatmeal

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