Gingerbread PB2

I’m back. My favorite writer and thinker Charles Blow told me to buck up, so I did. More on my break below.

First, let’s discuss this Gingerbread PB2. You have no idea how long I’ve wanted to post this. But Gingerbread is so distinctly “Christmas” that I forced myself to wait until December to share it. IT’S DECEMBER so here we go.

While my Gingerbread Oatmeal is aggressively spiced, I went for a more mild flavor in this one. That makes this PB2 more versatile so it can be used on a variety of porridge flavors. I put mine atop a simple banana and cinnamon oatmeal.

So what was I doing for the past month?

Truthfully, I wasn’t wallowing in pity the whole time. The first week was the hardest, but I somewhat regrouped after attending a vigil the Saturday following the election (one of the most hippie things I’ve ever done; we all lit candles and sang “Hallelujah,” and people cried).

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But after that, November was a firestorm of stress that persuaded me to keep extending my break from the blog–a business/school trip to Atlanta, a personal trip to Boston, Thanksgiving celebrations, and an overwhelming pile of final projects and essays for grad school. There’s also the fact that I still haven’t found my camera charger, so I’m still stuck taking pictures with my iPhone 5s.

The few days I had intended to create recipes were spoiled by dark clouds and heavy rain, preventing me from taking quality photos (I need sunlight). That included most of this week, despite saying on Monday that I would post new recipes this week.

My semester is winding down, and–as usual–I have completed many of my projects ahead of time thanks to an unhealthy dose of paranoia and masochism. This means I finally have the time (and creative energy) to give this blog some TLC. Thanks for your patience, and for all your sweet comments!

Random Recommendations:

Gingerbread PB2

Prep Time: 3 minutes

Yield: serves 1

What you'll need:

  • 2 tbsp plain PB2*
  • 2 tbsp water*
  • 1/8 tsp vanilla extract
  • 1/8 tsp mild molasses (Blackstrap not recommended)
  • 1/4 tsp cinnamon
  • heavy pinch of ginger
  • TINIEST pinch of cloves
  • optional: sweetener, to taste (I didn't need it)

How to make it:

  1. In a small bowl, add water a little at a time to the PB2. Don't add the water all at once; that way you'll be able to choose the consistency you want. I find stirring with a FORK the most effective method.
  2. Stir vanilla extract, molasses, and spices into PB2.
  3. If adding optional sweetener, stir in now.
  4. Add to the top of your oatmeal of choice and enjoy!

Just an FYI:

*I sometimes use 3 tbsp of PB2 because 2 tbsp doesn't feel like a lot. If you do this, increase the water to 3 tbsp as well.

You could increase the sophistication by stirring in crystalized ginger, if that's something you like.

http://www.theoatmealartist.com/gingerbread-pb2/

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master’s degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.


5 Responses to Gingerbread PB2

  1. Christine says:

    Yay! I’ve been looking forward to this recipe ever since you mentioned you were going to post it. I just got some more PB2, and look forward to trying this recipe soon.

  2. Kat says:

    We are so glad that you are back! Thanks for sharing this wonderful recipe!

  3. Farrah says:

    Yay! Thanks for this recipe! I’ve been looking for ways to use up my powdered peanut butter! 😛

  4. Christine says:

    I made Gingerbread PB2 this morning, and used it as a topping for your Sweet Potato Gingerbread Oatmeal, which I also tried for the first time. Both were delicious! I used 3 T PB2, and added 1/2 tsp maple syrup for sweetener.

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