Have you tried sunbutter*? I’ve always thought that sunbutter was only reserved for the people who can’t have peanut butter because of allergies. Nobody chooses to eat sunbutter, right??
*It’s a “nut” butter made from sunflower seeds.
My perspective changed last year when I voluntarily purchased a jar of sunbutter from Trader Joe’s. Why? It was one of my 10,003 attempts to manage my peanut butter addiction. If I had a crappy version of peanut butter, maybe I wouldn’t binge on it…? Wrong. I binged on that sunbutter just as hard as the real deal. Sure, the first spoonful was a little strange, but by the third, I found it just as addicting.
This time, I made it myself. I have two secrets to my success: I use Trader Joe’s sunflower seeds (they are THE BEST), and I add several tablespoons of nut milk at the very end, which makes the nut butter take on a whipped, mousse-like texture.
What you'll need:
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/2 cup frozen pineapple tidbits or chunks
- 1/4 tsp vanilla extract
- 1/4 tsp cinnamon
- pinch of salt
- 1-2 tbsp sunbutter (sunflower seed butter)
How to make it:
- Bring milk (I use 1/2 c almond milk and 1/2 c water) to a boil, add oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
- Add pineapple immediately.
- Once more of the liquid has absorbed, add vanilla extract, cinnamon, and salt. Stir.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice, sunbutter, and any other additional toppings (sunflower seeds, shredded coconut, nuts, etc.).