A breakfast everyone will enjoy!

Prep Time:  5 mins
Cook Time: 10 mins
Yield: 4 Servings

3 1/2 Cups water
2 Cups rolled oats (non-instant)
1/8 Stick unsalted butter
1/2 Cup raisins or dried cranberries
1/2 Cup slivered or chopped almonds
1/4 Teaspoon vanilla extract
3 Tablespoons creamy low-sodium (or homemade) peanut butter
4 Teaspoons (room temperature) grape jelly or jam*
4 Dashes of cinnamon for garnish

*Substitute a fresh fruit and honey purée for a tasty and healthier alternative to store-bought jelly or jam.

In a dry small sauté pan, toast the almonds over medium heat until a light golden brown, about 5 minutes. Set aside.
Place a medium saucepan over medium heat. Once hot, add the butter until it begins to melt. Gently stir in your oats and toast until they just begin to brown, about 4-5 minutes.
Meanwhile, in a tea kettle or small pot, bring the water to a gentle boil. Once the oats are toasted, add in the raisins, then carefully pour in the boiling water. This will become a very rapid boil, so be careful. Reduce the heat to low, and simmer uncovered for about 5 minutes until most of the water is absorbed. Only stir it a few times, as you don’t want to make the oats too mushy.
Place the peanut butter in a microwave safe dish and heat for about 20-30 seconds just to soften it. When the oats are ready, remove from the heat and gently stir in the peanut butter and vanilla.
To serve, pour into a bowl, top with a teaspoon of jelly, some toasted almonds and a dash of cinnamon.

Sean Michael Beyer is a freelance writer, graphic artist and The Guerrilla Culinarian, http://theguerrillaculinarian.blogspot.com. For recipe suggestions, food.editor@campuscircle.net