So onto the actual recipe… This oatmeal is sooo good! You’ll want to make it over and over again. It’s been my weekly breakfast staple the past few weeks and I just cannot get enough! As the weather gets colder, it helps warm me up first thing and the cinnamon and nutmeg remind me that fall is here, yay! It tastes very similar to my baked banana bread oatmeal, just in a creamier form. Plus each serving has 4 grams of good-for-you fiber, which not only helps keep me full until lunch, but also makes me feel positive about getting my day off to a healthy start!
- 1 cup water
- 1 cup milk (I used unsweetened vanilla almond milk)
- ½ cup old fashioned oats
- ½ cup quick oats
- 1 tsp. cinnamon
- sprinkle, nutmeg
- 1 banana mashed
- 1 Tbs. brown sugar
- Pancake syrup to serve, optional
- Heat water and milk in a medium sized saucepan over medium heat. Before it starts to boil, add in the old fashioned oats, stir, reduce the heat to medium, and cook for 4 minutes, stirring occasionally.
- While cooking, mash the banana and then add in the cinnamon and a sprinkle of nutmeg in a small bowl (preferably the bowl you're going to eat the oatmeal out of, to reduce clean up time!)
- After 4 minutes, add in the quick oats and then banana mixture to the cooking old fashioned oats, stir to combine. Cook for 2-3 minutes, until desired consistency is reached.
- Serve immediately with a drizzle of pancake syrup, if desired.