Elvis Oatmeal

Sometimes, you just need something a little heartier than regular old oatmeal. I first started making this in college, when I’d worked my schedule to only have class on Tuesday and Thursday. The rest of the week was fantastical, but those two days were so packed with classes, I needed something to hold me over for a long time.

This is a good, cheap, filling breakfast. Perfect recession worthy food, as Jess over at Cupcake Punk would call it!

I’ve got directions for making this with steel cut or with rolled oats. I’ve been on a steel cut oats kick lately, but they take a bit longer to make. What you use is up to you!

• 1/2c steel cut and 2c water or 1/4c rolled oats and 1/2c water
• 2T peanut butter (or nut butter of your choice! Sunbutter works really well.)
• 1t cinnamon
• sweetener of your choice
• 1 banana

For steel cut oats
In a saucepan, bring the water to a boil. Slowly stir in the steel cut oats, then add the peanut butter and cinnamon. Stir until the peanut butter dissolves completely in the water. Then, reduce the heat to low and simmer for 30 minutes, stirring occasionally.

Spoon the oatmeal into bowls and top with your sweetener and sliced banana.

For rolled oats
In a saucepan, bring the water to a boil. Slowly stir in the steel cut oats, then add the peanut butter and cinnamon. Stir until the peanut butter dissolves completely in the water. Then, reduce the heat to low and simmer for 5 minutes, stirring occasionally.

Spoon the oatmeal into bowls and top with your sweetener and sliced banana.

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