Quite possibly the most delicious bowl of oats I’ve ever made.
Or, it could be that I haven’t had oatmeal for 5 days and this was my first bowl since.
Still, I can see myself eating this for breakfast, and lunch, and dinner….
Oatmeal never looks as appealing in pictures than it does in real life. Actually, it doesn’t look all that appealing in person either…. but the taste is what really matters.
And the taste is really, really good.
- 1 cup unsweetened Vanilla almond milk (I used Almond Breeze almond milk)
- 1/2 cup rolled oats
- 1/2 a banana (the riper, the better!)
- 1/2 tsp pure vanilla extract
- Sweetener, such as 2 packets stevia (I have a huge sweet tooth. Also, if your banana is very ripe, it will very sweet already.)
- 2 tsp chopped walnuts
- Bring the almond milk to a boil. If you’d like, you can cook your oats in water or regular milk, or a combination, or whatever you’d wish. You can also reduce the amount of almond milk, but I like my oats to have a little more milk, kind of like cereal.
- While your almond milk is heating up, slice your banana and microwave in 15 second intervals, being careful not to burn them. Continue microwaving until your banana is gooey! This will bring out a little of the sweetness. If your banana is very ripe, you can skip this step if you’d like, but it will make your oatmeal sweeter!
- Lower the heat to medium-low and stir in your bananas. Add your oats and cook, continuing to stir. Keep cooking until the majority of the almond milk has been soaked up by the oats.
- Stir in the vanilla extract and sweetener, and continue to stir until your oats are done cooking.
- Top with 2 teaspoons of chopped walnuts and serve!
- Optional: because I looooove carob… I added a tablespoon of carob chips to my oatmeal this morning. Yeah. It was great.
I took pictures without the carob, because it was an after thought. A very, very delicious after thought.
Nutritional Info: (without the carob)
1.1g sugar (none added)