Arepas and Peanut Butter

I don’t typically have exciting breakfasts. Usually I have oatmeal with egg whites and peanut butter or a paleo mug cake with peanut butter on top.

The common denominator? Peanut butter. Naturally, I was excited when Peanut Butter & Co. asked me to make a breakfast recipe for their All Star Recipe Blog, but I knew it’d have to be something more exciting than oatmeal.

As I looked at recipes from all around the world, I saw they all revolved around the same ingredients: eggs and grains. Add some peanut butter and fruit and that sounds like a well-rounded breakfast. I settled on arepas, a popular Columbian breakfast, and added a few American twists.


This was my first time cooking plantains. This was actually my first time eating plantains. All I knew is that they were like giant bananas… sort of. After trying them I can safely say they’re one of my new favorite foods. It might seem odd pairing them with cinnamon raisin swirl peanut butter but I love bananas and peanut butter so why not?


The other parts of this are the arepas themselves(think along the lines of unsweetened cornmeal pancakes) and a fried egg to top it all off. What doesn’t a fried egg make better? Since the dough is purely cornmeal, this dish is naturally gluten-free, too. For the full recipe and a chance to win a jar of cinnamon raisin swirl, click here and enjoy!

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3 Responses to Arepas and Peanut Butter
  1. Sarah (The Social Eater)
    August 7, 2012 | 2:11 pm

    Yum! I have never tried cooking with plantains, but I know I like them. Coupled with some of my favorite foods (fried eggs and peanut butter), they sound incredible.

  2. The Candid RD (Gina)
    August 8, 2012 | 7:05 am

    Plantains are so underrated! I have plantain chips for a snack often, but they are so versatile and it’s good to see you using them in cooking (especially with PB). These sound amazing.

  3. Richa
    August 9, 2012 | 1:12 am

    that is definitely an interesting breakfast. i am all for the cinnamon swirl pb, i’ve uses raw plantains in curries. these fried ones are intriguing.