I’m not sure if I’d call my oatmeal concoctions “recipes” per se, but you all know how much I adore this versatile, satiating, and delicious breakfast.

One of my favorite cold cereals while growing up was Honey Nut Cheerios. My parents didn’t often have a box of this sweet cereal in the house, but my maternal grandma (“Amah”) almost always had it in stock when we went out to Ohio for a visit. Honey Nut Cheerios and Apple Cinnamon Cheerios became synonymous with cool & carefree mornings at Amah’s house in Locust Bend.

I was finally able to locate a jar of PB & Co The Bees Knees peanut butter while in PA this past week. Knowing that I wanted to incorporate this sweet & creamy treat into this morning’s breakfast, I decided to create a hot version of my favorite childhood cereal.

Serves 1

Ingredients:

• 1/3 cup rolled oats
• 1/3 cup water
• 1/3 cup vanilla almond milk
• 1 banana, sliced thin
• ground cinnamon to taste
• 1 Tbsp ground flaxseed meal
• about 2 tsp TJ’s Creamed Honey
• about 1 Tbsp The Bees Knees peanut butter
• about 1 Tbsp toasted almond slivers

Directions:

1. Combine the first 4 ingredients in a pot over medium-high heat.
2. Once the mixture begins to bubble, stir constantly with a rubber spatula until the mixture thickens, about 2 minutes.
3. Lower heat to medium-low, and add in ground flaxseed meal and ground cinnamon. Stir to fully incorporate the mix-ins.
4. Transfer oatmeal to a bowl, and top with creamed honey, peanut butter, and almond slivers.

The peanut butter and honey melted right into the steaming oats, and I made sure to get a little taste of each with every bite.