by Stacy Braiuca
KANSAS CITY, MO– Really, oatmeal, again??? Wait, coconut butter you say? Hummm. Ok, as long as I can make it quick (and at work)!
Every morning I have to eat something to get my metabolism going, and to try to fend off blood sugar issues later in the day. Many times I choose a “breakfast” and stick to it for at least a week before I switch to a different “breakfast”. While this is mundane and boring, it also holds a certain amount of comfort in knowing I am choosing something more healthy. (And I’m actually happy I’m eating because of fuel for my body instead of being SUPER HUNGRY!!!)
One of my staple “breakfasts” is steel cut oatmeal with peanut butter. People who know me, know I’m a peanut butter freak, so this isn’t surprising. What is new lately is the change to preferring steel cut oats (specifically either crock pot oats or quick cooking steel cut oats). The obsession with steel cut oats started in California in May at a conference at the Hyatt Regency, who served the most amazing oatmeal at their oatmeal bar. After searching and research, I found out it was steel cut oats that made all the difference. I tried several different kinds, but my favorite ended up being from Trader Joe’s
After trying them, my favorites for a quick morning at work (using the handy dandy Keurig machine for hot water without leaving our office suite), I put 1/3 cup of Trader Joe’s steel cut oats in a bowl, about 2-4 Tablespoons of Chia seeds in the bowl, then finish it off with 10 ounces of hot water. This gets a nice sized spoonful of whatever peanut butter I have handy put in, and stirred until the chia and oats have fluffed and the peanut butter is incorporated (over about a 5 minute period, while I read my morning email at my desk, sipping on my fav Keurig coffee, Dark Magic!!!)
What results is a yummy, hearty, stomach filling breakfast that keeps me eating for FUEL rather than for WANT. Well, I’ll admit the peanut butter is kind of a WANT, but it is a good protein and keeps you full, so I “let” it stay. *giggle*
Enter…. oatmeal coconut butter….
Now, onto the second half of this story. A dear friend at work said to me recently, “ok, so your peanut butter is like my coconut, huh?” and she is right, she loves coconut as much as I love PB. So, last trip to TJ’s (aka Trader Joe’s), I got her some Coconut Floes (popsicles for coconut lovers), which turned out not only a hit, but super yummo for non-coconut addicts also. This and reading a blog post or ten about other’s adventures in raw food, (including one of my FAVORITE blogs, Chocolate Covered Katie!) specifically making their own coconut butter, spurred me into a quest to make my own coconut butter. You would think, by reading the posts, and watching the YouTube videos, it would be easy to make, but to me…. yep, I felt totally coconut butter challenged! (Although I will have to admit that this video, though long, was funny too,in it’s own way.)
I tried it in the magic bullet my mom gave me, twice… then the blender. I worried that I was going to burn each of them up each time! But third time is a charm and the blender worked, with patience, and blends of about 1-2 minutes each for a total of about 20-30 minutes. The resulting nut butter is literally TO DIE FOR on toast with jelly, or shamefully admitted, straight off of the spoon while a scoche warm!
A companion blog post will be forthcoming, as Morgana’s KC and I each try our hands at making cashew milk (and I try almond and peanut milk too). Links will be posted here to those blog entries as they occur, so stay tuned!
Oh, and surprisingly, coconut butter sticks to the roof of your mouth just the same as peanut butter does, who knew???
p.s. while writing this post, I found a recipe on TJ’s website that looks yummy for future breakfasts… so I’m sharing it here too!