Home Made Peanut Butter

I was going through the  usual routine for breakfast: oatmeal and peanut butter. You get   oats, pop them in the microwave for a minute with water (did you think this was going to be fancy?)  and add a little bit of honey for sweetness. It’s a weekday breakfast, where you need to eat fast because the workday is ahead and you need something that will keep you full till lunch.

Fun fact: oatmeal will do that. Since it’s a complex carb, it’ll take your body longer to digest. Funner fact: Peanut butter does the same. Only its a fat (a good one) and eating a spoonful of it will also keep you from getting hangry. Therefore, I eat both.

Flash forward to last weekend, and I’m playing with my new food processor! It had just arrived from Amazon and it was glorious! I had used them before in culinary school and at different restaurants and hotels I worked at, but it never occurred to me  to buy one until now. I forgot how useful it was! It came at the same time that I was getting bored with eating the same old spoonfuls of peanut butter….so I started experimenting.

How to make a peanut butter snack that’s low carb and still tasty?

Turns out there’s a million ways, but this one really worked:

You take crunchy peanut butter (the lower the sodium the better-helps with water retention) add chia seeds and honey, and pulse in the food processor till you have a consistent mix all around. I tried this a while back in a blender, but the mixture was never consistent and it created more of a disappointing mess than anything else. The food processor was the hero that morning.

Now, that mix is a staple at our house for breakfast. Whenever the container in our shelf is running low, one of us spoons the mixture (it has the consistency of ice cream…..if you use your imagination considerably) and we refill it again. But seriously, since the peanut butter is aerated, and the honey makes it more, slightly more loose,  its easier to scoop with a spoon and eat it. It doesn’t get stuck in your mouth either. Best of all, since all ingredients are shelf stored anyways, it doesn’t need refrigeration, just an airtight container and its kept at room temperature.

 

It goes great by itself. But over hot oatmeal its freaking awesome!

Honey Peanut Butter crunch

• 1 cup low sodium crunchy peanut butter
• 1/2 cup honey
• 1/2 cup chia seeds

Pulse everything in the food processor until it’s a consistent mixture. Taste and adjust accordingly. Keep it in an airtight container.

 

Hangry mornings no more.