A few weeks ago, the awesome Shelby over at La Belle Vegan dollaped her oats with a mysterious substance she referred to as Pbu. That post led me over to Curly Top's blog where I was turned on to Pbu global domination. Apparently, a cute curly-headed girl named Emily is taking over the blogosphere with her delicious homemade peanut butter spread.
Count me in — I had a generous couple spoonfuls on my Pbu Steel Cut Oats with Maple Syrup and Fresh Blueberries this morning:
What's Pbu (pronounced pboo), you ask? Emily's awesome idea involves mixing peanut butter with a little almond milk, a dash of salt, and some optional cinnamon for an unbelievably smooth and creamy lower-fat version of peanut butter. It's lower in fat because it's thinned out with the almond milk, but that milk gives it the consistancy of super-thick PB smoothie. And everyone knows that anything that tastes like a PB smoothie has to be the best food ever, right?
Emily's recipe and Pbu FAQ sheet can be found on her blog. I actually halved her recipe since I knew I wouldn't go through 2 1/2 to 3 cups of Pbu before the almond milk in it goes bad. But I made a whole jar's worth, and it'll be topping my oats, my toast, my celery, my everything all week long.
All hail Pbu!