Some mornings I feel like I need some quality oatmeal to start my day and instant just won’t cut it. Filling and nutritious are key qualities for any oatmeal. With that in mind, I decided to make a recipe using PB2 in oatmeal. Why PB2? While I personally love peanut butter, I’m not in love with its caloric punch.
For example, two tablespoons of PB2 has 45 calories to peanut butter’s 188. PB2 also has significantly less fat than traditional peanut butter (1.5g of fat vs. a whopping 16g of fat per 2 tbs). Comparing PB2 to regular peanut butter’s stats provides a clear picture as to why PB2 is the better option.
While PB2 can’t really compete with the creamy quality of regular peanut butter (sadly this may not be achievable), it can imitate the taste. So, in a recipe such as this one where the creamy peanut butter quality is not paramount to success, PB2 is a healthier alternative. PB2 is also an excellent source of choline.
- ½ C rolled oats
- 2 tbs PB2 powder
- 1 banana (medium)
- sweetener of choice
- Prepare the oats on your stove as directed on the package. Once the oats begin to heat up, add in 2 tbs PB2 and stir.
- Slice your banana and add to the oats. Sprinkle your sweetener of choice, cinnamon, and a dash of salt over the mixture.
- Beat the oat mixture until thick and fluffy(typically takes a minute or two)
|½ C Oats||190||3.5g||0mg||32g||5g||1g||7g|
|2 tbs PB2||45||1.5g||94mg||7.5g||2g||1g||5g|
The end result is a high-protein, high-fiber, low-fat, low-sugar oatmeal that is far superior to any instant oatmeal you’ll find at the grocery store.