My original plan for today was to share a quick and delicious pesto, but since I have made this for breakfast the past few weekends, I figured this it was time to share the goodness. I love the idea of oatmeal for breakfast, but you need to up the flavor factor when it comes to those oats. I have loved trying new variations of baked oatmeal, the pumpkin and apple cinnamon raisin have become staples in our household. Since I love bananas, I was really excited to come across this recipe. I always buy a big bunch at the grocery store every week. I have found that I usually can eat one once a day before they get overripe.
For some reason the past few weeks I have had a lone overripe banana sitting on the counter begging to be used up. This recipe takes care of just that. It also helped that I had some buttermilk in the fridge to use up too. The oatmeal comes together fairly quickly, and had a very similar taste to my Granny’s banana bread. I loved the addition of a little sprinkle of brown sugar and some chopped pecans on top. I can assure you that this is now a weekend staple in my household, so I hope that it will become one in yours too.
1 cup milk
1/2 cup water
1 cup Old Fashioned oats
1/2 cup low-fat buttermilk**
1 overripe mashed banana
1-3 Tbsp packed light-brown sugar*
1/4 tsp cinnamon
1/8 tsp salt
1/4 tsp vanilla
Sprinkling of brown sugar
1 Tbsp butter or 2 Tbsp cream (optional, I did not use)
2 Tbsp chopped pecans (optional, but I think a must!)
What you’ll do:
Bring water and milk just to a boil in a medium saucepan. Reduce heat to medium low and stir in oats, buttermilk, mashed banana, brown sugar, cinnamon and salt. Cook 5 more minutes, stirring occasionally. Remove oatmeal from heat, stir in vanilla and optional butter or cream. Cover with a lid and let rest 3 minutes. Serve warm topped with optional chopped pecans.
For alternate cooking method: In a very large microwave safe bowl, combine oats, milk, buttermilk, water, mashed banana, brown sugar, cinnamon and salt. Microwave on high for 3 1/2 minutes. Allow to rest in the microwave for 2 minutes. Remove from microwave and stir in vanilla, optional cream or butter and optional pecans. Serve warm.
*Depending on how ripe your bananas and how sweet you like your oatmeal.
***If you don’t have buttermilk, you can always make your own by adding 1 tbsp of white vinegar to about 1 cup of regular milk. Let stand five minutes and use the amount you need.
Source: Cooking Classy