You know what’s extra great about this recipe? It’s a really simple oatmeal topped with a really simple PB2. The oatmeal is oats + mango, and the topping is PB2 + Sriracha. Maravilloso, right?!
Spicy mango is kind of an obsession of mine. I guess that’s why I have a Spicy Mango Oatmeal and a Mango Cayenne Smoothie. And I make mango cayenne kombucha. And I eat Chile-Spiced Dried Mango from Trader Joe’s on the reg. So when I thought of this Sriracha PB2, it was not even a question which fruit I would use in my oatmeal.
Oh, and unrelated: I have three cats now. THREE CATS. There are more cats in my apartment than humans. I swear I take good care of them. Please don’t arrest me. Please don’t send the local news to my apartment. My house is still clean and safe and happy. In fact, it’s happier than it has ever been. Because there are three cats. And cats make everything better.
There’s my cat, my roommate’s cat, and our new foster cat. His name is Meatball. And yeah, he is as awesome as he sounds.
But back to this recipe . . .
- [misc] Nominate someone to be the next Oatmeal Enthusiast!
What you'll need:
- 2 tbsp plain PB2*
- 2 tbsp water*
- a few drops of sriracha (or about 1/8 tsp), or more to taste
- optional: 1/4 tsp coconut oil OR 1 tsp regular peanut butter (adds incredible flavor)
How to make it:
- 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.
- If adding optional coconut oil or peanut butter, stir in now.
- Stir sriracha into PB2.
- Allow to rest for about five minutes, which improves the flavor for some magical reason. Add to the top of your oatmeal of choice (I used a basic mango oatmeal**) 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. **To make a basic mango oatmeal, prepare one serving of oatmeal as directed on the package with 1/2 cup diced fresh or frozen mango and a pinch of salt. For more detailed instructions, see here.