Amazing Oatmeal Pudding!

by Alexandra

I seriously cannot get enough peanut flour — it’s amazing!

By mixing it with a little milk or water, salt + sweetener, you can easily make your own peanut-butter dip! Perfect for dipping fruit or carrots! YUM!

-However, be warned, it doesn’t taste exactly like peanut butter. I’m going to experiment with water:flour ratios, but the one I made tasted watered down. It wasn’t as good as carrots with real peanut butter, but it did taste good plain!

I heard a rumor that TJ will be discontinuing their peanut flour (who knows why…) so I think I’ll stick to regular ol’ peanut butter if I want it straight up. In the future, I’ll save my stock for smoothies, banana soft-serve, protein shakes, etc. Did you know peanut flour has 16 grams of protein per 1/4 cup?

Anyway, I invented something fabulous to go with my tea for breakfast:

It’s oatmeal pudding! I actually think someone else has invented this before, but I’m serious, this stuff is good!

And get this: If you double the amount of banana, cocoa powder, sweetener and chocolate, this can be served for dessert! You won’t even realize you’re getting protein, fiber and antioxidants! It’s that creamy and delicious!

Remember my Chocolate Brownie Oats? Well, this recipe is really similar!

Chocolate Oatmeal Pudding: (dessert-style!)

In a saucepan, combine 1/4 cup rolled oats, 2 cups liquid, 1 egg white, 1 banana (broken into chunks), 1/4 teaspoon salt, 2-3 tablespoons cocoa powder (or carob), and 1/4 teaspoon cinnamon. (liquid can be water, milk, or dairy-free milk)

Next, blend the whole thing with your immersion blender! If you don’t have an immersion blender, just put it in your regular blender, then return to the pot. Make sure it is blended very well, and that no whole oats remain! Then, bring the mixture to a boil, whisking constantly to ensure a smooth texture. Once boiling, reduce heat and continue cooking for at least 5 minutes.

Remove from heat, and whisk for 2-3 more minutes until the mixture has cooled a little. Then whisk in 1/4 cup agave (or stevia to taste) along with 2 tablespoons chocolate chips. Mix very well! Spoon into 4 bowls, cool to room temperature, then chill until ready to serve.

Toppings and mix-ins include: fresh or dried fruit, chocolate chips, white chocolate chips, nut butter, whipped cream, ice cream, fudge sauce, vegan fudge — anything, really!

For breakfast: I reduced the banana to 1/2 banana, swapped 1 packet of Truvia for the agave nectar, and reduced both the cocoa powder and chocolate chips to 1 tablespoon each. Then I ate the entire thing! If it’s breakfast, add peanut flour or peanut butter for extra protein, nuts, seeds, or more fruit! Be warned, though, this is very voluminous! I almost couldn’t finish the whole thing by myself … almost… πŸ™‚


Oh — and you are officially reading the blog of a proud member of the Varsity Academic Bowl Conference Champion Team!

Congratulations Guys πŸ™‚