Instructions
- Heat Olive Oil in a large pot over medium heat. Sauté the Onion, Garlic, and Celery until softened and translucent, about 8-10 minutes.
- Add the Steel-Cut Oats and toast for 2-3 minutes, stirring constantly.
- Pour in the Homemade Vegetable Stock and bring to a boil. Reduce heat and simmer for 45 minutes, or until the oats are tender.
- Whisk in the Artisan Peanut Butter, Sherry Vinegar, Smoked Paprika, and Cayenne Pepper. Simmer for another 5 minutes.
- Season with Salt and Black Pepper to taste.
- Serve hot, garnished with chopped Roasted Peanuts and Chives.
