Mindy Eats Kath’s Oatmeal

Kath of the blogtastic site Kath Eats Real Food  has an entire page devoted to her crazy love of oatmeal –> see that here.  Well, since this woman appears to know her stuff (she’s a registered dietician) I figured I’d try her recipe for whipped banana oatmeal since I had a few bananas hanging around and I had old fashioned oats from when I made Crack Pie  (hear all about that craziness here and here).

Here’s an excerpt from the Tribute To Oatmeal page:

 

A tribute to the world’s greatest breakfast!

Whipped Banana Oatmeal

• 1/3 cup old fashioned oats
• 1/3 cup 1% or skim or soy milk
• 1/2 cup water (I like my oats a bit liquidy – cut back to 1/3 a cup if you don’t)
• 1/2 a banana, sliced
• 1 tbsp chia seeds (they give the best fluffy texture!)
• Pinch of kosher salt
• Vanilla, stirred in at end

For two servings, we start by combining rolled oats, water, and milk in a saucepan over medium heat. Slice a banana into VERY thin pieces, leaving just a few bigger chunks. Walk away for a few minutes while the oatmeal heats. Once 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 often pumpkin or cottage cheese) and portion into bowls. 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!

SOLD! 

I didn’t have chia seeds so I skipped that & only used the milk, oats, water & banana.  

I whipped it with a wooden spoon for a bout 3 minutes over medium heat.  The bananas melted into the oats.  I decided to add 1t of sugar-free french vanilla creamer for some vanilla love!

I topped my whipped oats with 1t agave nectar and 1t natural peanut butter. 

Ladies and gentlemen, it did not disappoint.  Even my husband liked it.   He ONLY eats instant quaker oatmeal in maple brown sugar (not the low sugar kind or the high fiber kind, not the old-fashioned oats with real syrup & brown sugar) he’s a tough customer with oatmeal.

 I will be trying more of her recipes in the very near future.  Thanks Kath!!

What’s the recipe for your favorite healthy breakfast?