I often get experimental with peanut butter. Sometimes it works, sometimes it doesn’t. This one did. Don’t get grossed out just yet, all the ingredients aren’t simply mixed together. I developed this while on the hunt for a savory oatmeal after realizing that I’ve only ever made sweet oats. A few bloggers have used eggs in or on their oatmeal before but I went a step further. The different textures of the creamy nutty oats and the crispy egg and cheese pancake make for a wonderful combination. If you still doubt me, read the comments from the daring Peanut Butter & Banana Omelet recipe and you’ll see those readers were pleasantly surprised!
1/3 cup oats (quick or regular)
3/4 cup skim, soymilk or water
1/2 banana, in 1/8″ slices (optional, for a touch of sweetness)
2T peanut butter
Egg and Cheese Pancake
1 egg (1/4 cup egg substitute)
2T nonfat cheddar cheese
kosher salt and pepper, to taste
1. Mix the oats, milk, banana (if using) and peanut butter in a medium bowl and microwave for 2-3 minutes, until thickened to desired consistency.
2. Preheat a small skillet over medium-high heat. Once hot, spray with cooking spray and pour in egg. Add a pinch of salt and pepper, sprinkle cheese on top and cook for about 1-2 minutes or until set. Flip and cook for 30-60 more seconds. Place egg on top of oatmeal.
I’ve added 2 new features to the site. The first is an option to print the recipe which takes you to a new page that puts the recipe in a printer friendly format. Just click “Print” located to the right of “Ingredients” on any recipe page. The second is the “Email This” link so you can email any recipe to a friend. Look for the link right below the recipe picture on the main page or just below “Related Posts” on the recipe page.
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