Wake up, kids! It’s time for some oatmeal.
Que the groans and complaints. That’s how I was when I was a kid, anyway. At school, at least. I have to say there weren’t too many occasions when I had breakfast at school, but the couple times I did resulted in resistance to oatmeal. Soupy, tasteless. Some people really hate oatmeal, and I think one big problem develops when you make it only with water. It really ends up resembling some kind of gruel in look and consistency. Sort of reminds you of something you’d take on an old-timey sea voyage, one where the words arrrrr and scurvy are said a lot.
At home, oatmeal was a different story. It was more of a good time. Why? SUGAR! WOOHOO! Remember those little oatmeal packets with the raisins? And then there were the variety packs. I was fond of the maple one, thank you very much. 🙂 I’m not an old timer by any means, but I remember when those little packets were as exciting as it got. Then when I was older suddenly they came out with kinds of oatmeal that had dissolving dinosaur eggs (not kidding) and shocking neon colors. Some of that oatmeal was probably glow in the dark.
So how about a healthy oatmeal that tastes yummy but doesn’t leave your tongue blue? How about some banana oatmeal?
This oatmeal is a great way to start off the day. I usually start the day by doing ten minutes of yoga. Oliver always joins me. It’s the yoga mat. He’s obsessed with the thing. Rubbing his face against it, purring, etc. I don’t get it. Has anyone else ever experienced this? Usually my attempts at downward facing dog dissolve into giving the boy chin scratchings.
Anyway, this is an oatmeal you’ll be excited to hop out of bed for (or eat for supper…sometimes the energy’s just not there for anything else, amiright?). I was first inspired to make this because of the awesome oatmeal I found on Kath Eats Real Food. I started out following her recipe, but I hate pulling up recipes on my phone while I’m cooking. Sticky fingers and technology don’t mix. So after a while I started winging it and changing it around. I’ve tried lots of different kinds of milk for this oatmeal. I find regular cow’s milk the creamiest. That being said, I’m usually an almond milk kind a girl. Team almond!
I strongly recommend putting a big ‘ol dollop of peanut butter right in the center of your hot bowl of oatmeal. It melts and gets MARVELOUS. Yum.
To a lovely breakfast!
- ½ cup old fashioned oats
- 1½ cups water
- ⅔ cup milk of your choice (almond, cow's milk, etc.)
- ½ of a banana, mashed
- 1 tsp. vanilla
- Mix ins for finished oatmeal (peanut butter, apple butter, cinnamon, fruit, jam)
- Mix oats, water, milk, and banana together in a saucepan.
- Place on the stove on medium heat, and simmer, stirring frequently to further break up the banana and so the oatmeal doesn't stick to the pan.
- Cook for 13-15 minutes, until the oatmeal is finished and is your desired consistency.
- Take off the heat and stir in vanilla.
- Serve with peanut butter or other optional add-ins.