OK, so it's January. The holidays are over, and in much of the country, snow and ice are harshing our collective mellow. It's time for a pick-me-up, and what  better way is there to banish the winter blahs than with a super-duper warm 'n' cozy breakfast? This Peanut Butter Pie Oatmeal recipe from Kathy Hester's new book Oatrageous Oatmeals is so delish, it'll have you jumping out of bed ready to start your day:

Peanut Butter Pie Oatmeal 

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This oatmeal will remind you of silky peanut butter pie, complete with a graham cracker “crust” sprinkled on top with chopped peanuts. You could get wild and throw in a few vegan chocolate chips as well.

 Makes 2 to 3 servings

 INGREDIENTS

½ cup (40 g) steel-cut oats

1½ cups (360 ml) unsweetened nondairy milk

2 tablespoons (32 g) peanut butter

sweetener of choice, to taste

For Topping:

crushed graham crackers and chopped peanuts

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Stove-Top Method

Add the oats and nondairy milk to a small saucepan and bring to a boil over high heat. Lower to medium-low and cook for 15 to 20 minutes or until the oats are tender. Mix in peanut butter and sweetener. Top with crushed graham crackers and chopped nuts.

Slow Cooker Method

Use 2 cups (473 ml) unsweetened nondairy milk instead of 1½ cups (360 ml).

The night before: Spray your 1½ to 2-quart crock with some oil to help with later clean up (or use with no oil to make oil-free and just soak with water for a few hours for easy cleanup).

Add oats and milk. Cook on low overnight, for 7 to 9 hours.

In the morning: Stir your oatmeal well. It may seem watery at the top but stirring will provide a more uniform consistency. Mix in peanut butter and sweetener. Top with crushed graham crackers and chopped peanuts.

Per serving: Calories 216.7, protein 7.5 g, total fat 9.8 g, carbohydrates 25.5 g, sodium 54.2 mg, fiber 4.0 g

Note: Add a special touch with flavored peanut butters like chocolate or white chocolate.

Most white chocolate is not vegan, but Peanut Butter and Co. makes a variety, White Chocolate Wonderful, which is vegan-safe.

Reprinted with permission from 'Oatrageous Oatmeals' by Kathy Hester, copyright (c) 2014. Published by Page Street Publishing.

Emily Rems is a feminist writer, editor, rock star, playwright, and occasional plus-size model living in New York’s East Village. Best known as managing editor of BUST magazine, Emily is also a music and film commentator for New York’s NPR affiliate WNYC, and is the drummer for the horror-punk band the Grasshoppers. Her nonfiction writing has appeared in the anthologies Cassette from my Ex and Zinester’s Guide to NYC, and her short stories have been published in Rum Punch Press, Lumen, Prose ‘N Cons Mystery Magazine, Writing Raw, and PoemMemoirStory. She was nominated for a Pushcart Prize for fiction in 2015 and is working on a novel. Follow her on Twitter @emilyrems.

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