Big Bowl O’ Oats

For months now I have been eating a lot more oatmeal-usually instant for convenience in the mornings before work.  This morning we woke up bright and early to a lovely sunny day and I decided to pull out an old recipe for rolled oats.  Really they don’t take that much longer to cook than microwaving a bowl of instant oats.  There is just the pot to wash! 

Whipped Banana Oatmeal (KERF)

• 1/3 cup old fashioned oats
• 1/3 cup 1% or skim or soy milk
• 1/2 cup water
• 1/2 a banana, sliced
• Pinch of salt
• Vanilla, stirred in at end

Combine the rolled oats, water, and milk in a saucepan over medium heat. Slice a banana into VERY thin pieces, leaving just a few bigger chunks.  As the oatmeal heats and it begins to steam or bubble, stir vigorously at times to “whip” the banana into the oats. The oats will take about 5 minutes on medium heat from start to finish to fully absorb the liquid. They’re done when they reach your desired consistency! Then I stir in vanilla  and add any toppings you like, such as almond or peanut butter dollops, nuts, granola, coconut, crumbled granola bars, or trail mix – with dark chocolate chips! I  love doctoring up my oatmeal with fruit, nuts, spices, and especially peanut butters.  Right now we have 3 kinds of peanut butter in our pantry: Plain Natural, White Chocolate and Tropical Banana. 

Today’s toppings included:

• Extra banana
• Sprinkle of brown sugar
• Pecans
• Spoonful of White Chocolate Peanut Butter