Banana Bread Oatmeal

You know those people who routinely skip breakfast? I am not one of those people. Every morning, I wake up hungry and I really enjoy making breakfast for myself, whether it's a simple slice of avocado toast on a hot summer morning, or a nice spread of scrambled eggs, fresh fruit, and ezekiel bread. One of my favorites, especially on a rainy morning like today, is oatmeal. I know there are a lot of people divided on this subject: some stand by steel cut oats, while others prefer rolled oats. Me? I like them both, so I keep each kind on hand for whatever mood strikes me.

When it comes to rolled oats, this is one of my favorite recipes, inspired by "Copycat Starbucks Perfect Oatmeal" from Iowa Girl Eats. I've switched it up to make it taste like a warm, comforting bowl of banana bread. Creamy, slightly sweet, and bursting with cinnamon and walnut flavors, it's a great way to start the day.


Banana Bread Oatmeal
serves 1

Ingredients:
1/2 cup water
1/2 cup 2% milk
1/2 cup rolled, old fashioned oats
pinch of kosher salt
1/2 very ripe to overripe banana, mashed
1/4 tsp cinnamon
pinch of brown sugar, or to taste

2 tbsp walnuts
drizzle of maple syrup
extra brown sugar, cinnamon, and milk for topping

Instructions:
In a small saucepan, bring water, milk, and salt to a boil. Add in the mashed bananas, oats, cinnamon and brown sugar and stir to combine. Lower heat to medium and cook, stirring frequently, for five minutes. Turn off the heat and allow to sit, covered, for three minutes.

Meanwhile, toast 2 tbsp raw walnuts in a small sauté pan over low heat until fragrant. By the time your oatmeal is ready, they'll be nice and toasted.

Transfer oatmeal to a bowl, sprinkle with toasted walnuts, brown sugar, and cinnamon and pour over a drizzle of milk and maple syrup, if desired.