Banana Walnut Oatmeal
Oatmeal is one of those breakfasts that remind me of my mother Isabel. She always made our oatmeal with milk and sugar and she would tell us to eat it from the sides of the bowl so we would not burn our tongues. In the middle of the cold winters in Chicago, or even when we lived in Scotland, oatmeal was a staple for any time of the day especially if the pantry was depleted and it was too cold to go outside.
What type of oatmeal should you buy? The less processed the oats are, the more nutrition they retain. I personally would avoid instant oatmeal and choose steel cut oats. I also have rolled oats that work really well for no-cook overnight oatmeal recipes.
The difference between steel-cut oats, rolled oats and porridge is due to how they are processed. Steel-cut oats (Irish oats) are chopped up with steel blades and they have a chewier texture. Rolled oats or old fashion oats are softened by steaming, then run through metal rollers to flatten them. For Scottish oats, the oats are grounded into a meal, which makes a “porridge-type oat with a creamy texture.
This recipe came from Oprah Winfrey’s new cookbook called Food, Health, and Happiness: 115 On-Point Recipes for Great Meals and a Better Life.
I had to resist my urge to make it with milk and stick with the recipe. It turned out fabulous, next time I may try it with milk. Old habits are hard to break.
Live on the edge: Add a tbsp of Chia seeds for extra fiber, protein, and omega-3 fatty acid.
- If you are not using steel-cut oats, follow the directions on the package of your oatmeal. Rolled oats will have a different water to oat ratio.
- Be creative and add your favorite choice of garnishes. I put cinnamon sugar and frozen raspberries on mine!!
- If you want to use milk, but do not want the extra carbohydrates, try using unsweetened almond milk.
- 4 cups water
- 1 cup steel-cut oats
- 1 banana, sliced
- 1/2 cup toasted walnuts
- Garnishes: cinnamon, swirl of raw honey, pat of butter, splash of almond milk, blueberries
- Bring water to a boil.
- Add the oats, return to a boil, then reduce the heat to low and simmer for 20 minutes. Stir occasionally and scraping the bottom of the pan, until thick and creamy.
- Add the banana and cook for an additional 5 minutes.
- Spoon into bowls, top with the walnuts and your choice of garnishes and serve.