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Blackberry Rhubarb (Oatmeal) Pie vegetarian peanut butter gluten free breakfast

I’m not very adventurous when it comes to trying new foods. I’ll eat almost anything (except artichokes) in a restaurant, and the more exotic the better. But I never buy foods that I’m unfamiliar with because I never know what to do with them. Rhubarb is one of those foods. We bought frozen rhubarb to make a strawberry-rhubarb pastry but the extra rhubarb just sat in the freezer, until I found a recipe for rhubarb porridge that piqued my interest. My Aunt Beth recently gave me a fantastic gift that I’ve never seen before, Tierra Farm Maple Pecan Butter. I’m not sure why she gave it to me, probably because I’m a kickass nephew, but it’s absolutely delicious. And wouldn’t you know, it goes perfect in this oatmeal, or as I like to call it: Bowl Pie.

Ingredients:Blackberry Rhubarb (Oatmeal) Pie vegetarian peanut butter gluten free breakfast Print Blackberry Rhubarb (Oatmeal) Pie vegetarian peanut butter gluten free breakfast Save

1/3 cup instant oats
1/2 cup milk
1/4 cup fresh or frozen rhubarb (partially defrosted)
1/4 cup fresh or frozen blackberries (or raspberries or strawberries)
2T pecan butter or peanut butter (Tierra Farm Maple Pecan Butter is fantastic)
1T maple syrup
1/2t cinnamon

Directions:

1. Mix together the oats, milk, rhubarb and blackberries in a microwave-safe bowl. Microwave on high for 3-4 minutes until desired consistency is reached and until the rhubarb is so tender that it mostly dissolves, allowing the flavors to all mesh together! Then add the pecan butter (or peanut butter), maple syrup and cinnamon. Mix well and enjoy your breakfast bowl pie!

Filed in Breakfast, Gluten Free, Peanut Butter, Vegetarian

12 Responses / Leave a comment »

  1. Aunt Beth says:

    You are definately a kickass nephew!! Glad you are enjoying the butter!!

    • Elisabeth says:

      Beth, that butter is so good Nick has hidden it from me so I don’t eat it all! This is an easy task in our kitchen since the shelves are so high. Where did you get it so I can start my own stash!

      • Aunt Beth says:

        HI Elisabeth,
        I got the butter at a farmer’s market that I went to with a friend. I’m not sure if it is a regular gig or not but I will check. William used to have a gadget to grab things that came in handy for those high shelves! It’s tough being vertically challenged. Hope the remainder of the school year goes well for you. My kids are off the wall lately! I can’t wait for summer. Hope to see you guys soon.
        Love, Aunt Beth

  2. liketocook says:

    Did my little sister say “kickass”? Actually, you are a kickass son as well. Can’t wait for you to make me this for breakfast next weekend!

    • Aunt Beth says:

      When I was 11 years old, I said, “daamn” and mom squirted Lemon Fresh Joy down my throat. I can imagine what she would have done had I said, “kickass”! I don’t think that word was invented back then.

  3. Juli says:

    If you like Tierra Farm Maple Pecan Butter give this stuff a try…the Maple & Cinnamon is excellent

    http://thenuttyvermonter.com/

    • Nick says:

      Wow that sounds really good…. I assume you’ve had Tierra Farm’s before? You’re the only person that might have me beat peanut-butter-ly Juli.

      • Juli says:

        I have had Tierra Farms before. I don’t discriminate, I’ll try any and all nut butters!

  4. Looks awesome! I’ve always seem rhubarb pie, but never tried it- heard it tastes like strawberries?

    And I finally got some peanut flour!

    • Nick says:

      It sorta does. It’s a bit sour, more like raspberries, but you generally see “Strawberry Rhubarb Pie” since they go so well together. Flavor depends on when it’s picked (sour vs. less sour) but it’s a great flavor, and it’s really a delicious oatmeal – I love it! Just polished off a bowl actually.

      Get cookin/experimenting with the peanut flour!

  5. Lauren says:

    This is perfect! I bought rhubarb at the farmers market yesterday and I needed something to do with it……this looks great!

    • Nick says:

      Problem solved! Be sure to cook the rhubarb until it’s so tender that it mostly dissolves, so the flavors all mesh together! Enjoy!

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