You may have thought that I had already used every possible PB&J combo. Well, you were wrong. I got fancy.
What is Thanksgiving PB&J? Thanksgiving PB&J uses pecan butter instead of peanut butter. Thanksgiving PB&J uses cranberry sauce instead of grape/strawberry jelly. Thanksgiving PB&J will blow yo’ mindz.
You can obviously use any cranberry sauce, but I’m particularly partial to the Trader Joe’s variety that comes in a lovely glass jar. It has a superb taste and consistency, and it’s reminiscent of a jam made from cranberries (instead of the stuff that my grandmother always serves at Thanksgiving that comes out from a tin can looking like red aspic).
Oh, and if you’re wondering why my pecan butter looks so not-like-pecan-butter, it’s because I made it from scratch and whipped cashew milk into it to make it lighter and fluffier.
What you'll need:
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/2 a banana, mashed, or 1/4 cup pumpkin or sweet potato puree (optional)
- 1/2 tsp vanilla extract
- 1/4 tsp pumpkin pie spice (or just cinnamon)
- pinch of salt
- 1 or 2 tbsp pecan butter (can make homemade by grinding pecans until smooth and creamy)
- 1 tbsp cranberry sauce
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.)
- If you want, add the optional mashed banana or pumpkin/sweet potato puree.
- Once more of the liquid has absorbed, add vanilla extract, pumpkin pie spice, and salt. Stir.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Swirl in the pecan butter or simply put it as a glob on top. Repeat with cranberry sauce. Add a splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.).