This is my quick version of Mike's oatmeal.
Servings: 2 or 3 depending upon your appetite
1 cup rolled oats (the slow-cooking whole grain kind, like Red Mill)
2 cups of water
3 TBS. defatted peanut flour or PB2 defatted powdered peanut butter
2 TBS. Chili Garlic Sauce Hokan Brand or Huy Fong (Rooster brand) (Mike uses Thai Kitchen sweet chili garlic sauce, but I liked the taste of unsweetened chili garlic sauce with my own added brown sugar or maple syrup)
1 1/2 tsp. brown sugar or maple syrup (more to taste)
1 TBS Bragg's aminos or low-sodium soy sauce
Lots of baby spinach
1. Mix all the ingredients, except the spinach in a saucepan & bring to a boil, then simmer until all the liquid is absorbed. This cooks quickly--less than 10 minutes.
2. You can add the spinach into the hot oatmeal & stir until it softens.
3. If you are refrigerating the oatmeal to eat later, like I do, put a portion in a microwave-proof bowl, top it with 2 ounces of spinach, cover with a paper towel & heat it up in the microwave. Stir in the spinach after it has softened.
Nutritional Info Based on 2 Servings
Kick A** Thai Peanut Butter Oatmeal wt Greens
Serving Size: 1 serving
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