Honey and Peanut Butter Oatmeal

It's time to jump on the resolution bandwagon, and while I usually don't particularly go crazy with wanting to detox or get my butt in the gym, this year is a bit different.  Christmas cookies are my biggest weakness, and this past holiday season, I ate more than ever.  I just couldn't stop myself from eating cookie after cookie, and I'm feeling it now, for once.  We don't need to go into anymore detail than that, but it's safe to say that I'm ready to get back in my usual routine.  It's time to get back to work, back to eating square, healthy meals, and back in the gym, with the occasional treat every now and then, for the sake of my own sanity.  As ready as I am to kick this cleansing period into high gear, let's not kid ourselves.  I still have a love for all things made with butter, sugar, and chocolate, so I'm sure those less healthy indulgences will be making a comeback soon...but for now, I'll do what I can.  Healthy breakfasts are as good a place as any to start. 

I love a good bowl of oatmeal in the morning for breakfast.  Comforting and delicious, easy to prepare and full of possibilities, oatmeal is one of my go-to's whenever I want a breakfast I can feel good about eating.  One of my favorite oatmeal mix-ins is peanut butter, because a spoonful melts right into a bowl of hot oats, so you get a ton of flavor in every bite.  In college, PB+J oatmeal was in my regular breakfast rotation, and I always looked forward to making myself a bowl in the morning.  Lately though, I've really been enjoying oatmeal with peanut butter and honey.  A piece of whole wheat toast with peanut butter and a drizzle of honey is my typical pre-workout snack, because it gives me just the energy spike I need to ensure that I perform at my best, so swapping raspberry jelly for honey in my oatmeal makes perfect sense.  Honey, peanut butter and oats are the perfect combination of ingredients to wake me up and get me ready to start my day, everyday. 

There isn't really a recipe for this bowl of oatmeal.  A lot of it is based purely on your own taste, so you can adjust the spoonfuls and drizzles to suit how creamy and how sweet you like your oatmeal.  What I did think made all the difference in this particular bowl of oatmeal was toasting the oats before cooking them.  I read about this trick online a few days ago, and figured it wouldn't hurt to give it a try.  Toasting the oats until they become fragrant is gives them a whole other level of flavor and dimension.  It takes a few extra minutes, but I know that this is a trick I'll be using whenever I have a few extra minutes to spare in the morning. This bowl of oatmeal is wholesome and delicious, and as good a start as any for those of us looking to make up for all the Christmas cookies eaten in the past few weeks.  We can always hope!

Honey and Peanut Butter Oatmeal

Ingredients

1/2 cup rolled oats

3/4- 1 cup water (depends on your preference)

splash of almond milk (again, to taste)

1 spoonful peanut butter (crunchy or creamy- your pick!)

drizzle of honey (how sweet do you like it?)

1 tablespoon coarsely chopped peanuts

Directions

Add the water to a small saucepan and set over medium heat and bring to a boil.  While the water is heating up, toast the oats in a small pan for a few minutes, stirring every so often until the oats are fragrant.  Remove from the heat and add to the boiling water.  Cook the oats on medium heat for 10-15 minutes, or until the oats are cooked to your liking.  Add a splash of almond milk for creaminess, and stir in a spoonful of your favorite peanut butter until melted and incorporated.  Transfer the oatmeal to a bowl, add a drizzle of honey and top with chopped peanuts.  Enjoy!

Makes 1 bowl of oatmeal