Quick Post: This breakfast requires a little more time than the average, so it’s perfect for the weekend. Mine took at least 15 minutes for the liquid to absorb. My husband commented: “It looks like you’re killing your oatmeal”, to which I replied “I’m supposed to.” There is no oat texture left in this when it’s done and the bananas get all mushy, so if you have texture issues – fear not! The addition of walnuts helps cut the near slimy-ness of this oatmeal. After I took the pictures, I thought to add raisins which also helped add textural interest and a little sweetness. I can tell you that this is filling, but I’m not full – to me there is nothing worse than feeling full and bloated; especially in the morning when there is things that need to be done.
Banana Bread Oatmeal – adapted from The Edible Perspective
- 1/3 cup rolled oats (*you can use 1/2 cup oats and 1/4 cup steel cut for a chewier texture)
- 1 large egg, whisked
- 1/2 banana, thinly sliced
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup water
- 3/4 cup unsweetened almond milk (*or cow’s milk if you’d prefer)
- 1 TBSP ground flax meal (*I bought flax seeds and ground them up in my blender)
- 2 TBSP pure maple syrup
- 1/4 cup chopped walnuts
In a small pot, over medium heat, whisk the oats, cinnamon, sliced banana, water + almond milk together. Bring to a boil and reduce heat to a low boil. Stir a few times while cooking, until almond all the liquid is absorbed – about 6 to 10 minutes. Stir in flax meal and continue cooking for 1 minute. Temper your egg – In a small bowl, whisk your egg quickly and add about 1/3 cup of the hot oatmeal mixture slowly; being careful to avoid scrambling the egg. Slowly add the egg/oatmeal back into the pot and stir until thoroughly combined. Let cook, without stirring, for 2 more minutes then pour into a bowl and top with nuts and maple syrup. Enjoy!