Banana Nut Oatmeal Recipe

Oatmeal- it isn’t just for old people. I mean it is for old people, but it’s for all kinds of people. Oats are rich in antioxidants, high fiber (keep you fuller than whatever sugary cereal is in your pantry right now), anti-inflammatory (depuff you after a long night out and keep your tummy looking cute af) and an excellent source of whole grains. I think I’ve been eating oatmeal for breakfast every morning since I was a freshman in high school. In high school. That’s 7 years of eating the same thing over and over. But I’ve never gotten sick of it. That’s because oatmeal is the blue jeans of all breakfast foods- you can literally pair it with anything or add anything to it and it becomes a totally different meal. Over the past 7 years I’ve gone through so many phases, (and I’m not talking about my questionable only-wearing-my-hair-in-a-poof phase) but I mean pahses with how I make oatmeal. I went though an agave and almond phase, a pumpkin and chocolate chip phase, a peanut butter phase, a blueberry and cinnamon phase, but right now I’m in my banana nut phase. The recipe I’m about to share with you guys is super simple, all natural, refined sugar free, dairy free, and honestly so money (if I say so myself).

Ingredients:

  • 1/2 cup Oats (*NOT A PROCESSED SUGARY OATMEAL PACKET- just plain steel cut oats)

  • 1 cup unsweetened Almond Milk

  • 1/4 tsp. salt

  • 1 tsp. cinnamon

  • 1/2 chopped banana

  • 1 Tbs. Almond butter

  • 1 Tbs. agave nectar

  • Option to turn it into protein oatmeal:

  • 1/2 cup egg whites

Directions:

  1. Bring 1 cup almond milk to a boil in a small to medium sized saucepan (fancy word for pot). As you are waiting for the almond milk to heat up, prepare your banana by cutting it into slices.

  2. Add 1/2 cut oatmeal, 1/4 tsp. salt and 1/2 tsp. cinnamon to the almond milk. (*if you’re stressed overing adding salt to your oatmeal don’t be. It’s the same as adding salt to chocolate chip cookies to enhance the flavor of them- the salt brings out the sweetness of the oatmeal)

  3. Cook over low heat for three to five minutes stirring frequently.

  4. Once the oats are close to the consistency you like, add 1 Tbs. agave nectar (a refined sugar free sweetener for those of you who do not know), 1/2 chopped banana and 1 Tbs. almond butter.

  5. Transfer the oats to a bowl and top with the remaining 1/2 tsp of cinnamon. You can also drizzle more agave on top of your oats if you want them to be sweeter.

Tips:

  • If you don’t have a stove, don’t worry, you can use a microwave instead! Honestly what a concept. Just combine 1 cup almond milk, 1/2 cup oats, 1/4 tsp. salt, and 1/2 tsp. cinnamon in a large bowl. (I say large because I’ve learned my lesson not to use a small bowl unless you want to clean oatmeal out of your microwave for 15 minutes after it explodes everywhere). Heat for 1-2 minutes and make sure to watch the oats so they don’t overflow. Take the oatmeal out and stir in 1/2 chopped banana, 1 Tbs. agave nectar, and 1 Tbs. almond butter. Put the oats back in the microwave for another minute and follow the rest of the recipe accordingly.

  • You can also turn this recipe into a higher protein breakfast (I hate the word proats so I’m not calling it that). If you are eating after the gym or if you are looking for a more filling breakfast its the perfect thing to eat. When you add the ingredients in step 4, just include the 1/2 cup of egg whites.

Nutrition:

Servings per recipe: 1

Calories: 375; Fat: 16 g; Carbs: 50 g; Protein: 12 g

Protein Oatmeal Nutrition:

Servings per recipe: 1

Calories: 437; Fat: 16 g; Carbs: 51 g; Protein: 25 g

Rachel WesthoffComment