Whoa, how have I not had a recipe involving pretzels on this blog!?
I don’t know about you, but I love pretzels. Doesn’t matter if they’re the soft and doughy kind or the hard and crunchy variety – I just love them. You know what I also love? Salty-sweet combinations, peanut butter, apples and oatmeal.
So this recipe is pretty much “everything Claudia loves in a bowl”. But it totally works!
This breakfast is my idea of happiness. Take an already fun-filled peanut butter and apple oatmeal, add a little cinnamon and throw over a generous handful of pretzels. And if you’re after more sweetness from this salty-sweet combination, drizzle (or pour!) over some maple syrup or honey.
Someone tell me that’s not happiness in a bowl.
Truth be told, most days of the week I’ll eat either oatmeal or muesli for breakfast. So why haven’t there been more oatmeal recipes lately? It’s simple: I keep eating virtually the same oatmeal every day – ether peanut butter and apple, or peanut butter and banana, or peanut butter and chocolate! Hmm… have you noticed a running theme here?
But when I thought of adding pretzels to my peanut butter and apple oatmeal, I knew I had to bother to get out the camera and take some photos. Because, well, pretzels!!
I wasn’t kidding when I mentioned my pretzel love. Technically I have a gluten-intolerance, but that doesn’t stop me from buying Pretzel M&Ms (as long as I don’t eat too many at once, my overly-annoying digestive system is usually ok).
But I didn’t have to worry about any digestive problems when I ate this oatmeal, because I found gluten-free pretzels! I found these pretzels in the kosher section of the supermarket. If you have any food allergies/intolerances, I can recommend perusing the kosher aisle – you’ll often find some great gluten, dairy and/or meat-free foods.
While I’m a mega-huge steel-cut oats fan, there’s no reason why you couldn’t use rolled oats in this recipe (or quick-cooking steel-cut oats, if you’re impatient for your oatmeal!).
Question of the Day:
Are you a fan of pretzels? And is there a particular pretzel combination/recipe I should try?
Also, oatmeal recipes: would you like more of them or less of them (or about the same amount)?
- 1 cup almond milk
- 1 cup water
- ½ cup steel-cut oats
- Pinch of salt
- 1 apple, diced
- 3 - 4 tablespoons peanut butter
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Maple syrup or honey (optional)
- In a saucepan, bring the almond milk and water to a boil, and then turn down the heat to medium-low. Add the steel-cut oats and salt, and stir well. Stir in the diced apple.
- Add the peanut butter, cinnamon and vanilla extract.
- Steel-cut oatmeal generally takes 20 - 30 minutes to cook. As it’s cooking, add more almond milk if it looks as though the oatmeal is drying out.
- When you are pleased with the consistency of the oatmeal, divide it between two bowls. Top each oatmeal with a generous amount of pretzels. If desired, drizzle (or pour) over some maple syrup or honey. Enjoy!
If desired, replaced peanut butter with 4 tablespoons (¼ cup) of PB2 mixed with 3 tablespoons of water.
To add more sweetness into this salty-sweet combination, top the oatmeals with some maple syrup or honey
I used gluten-free pretzels, which I found in the kosher section of the supermarket
Other ideas: Use chocolate covered, peanut butter filled pretzels! (Idea credit: Larua from Laura in Lou). And/or add chocolate chips! (Idea credit: Kelly from Trial and Eater).