Tuesday, April 24, 2012

Blueberry Banana Oatmeal

Tomorrow is my final day of student teaching. For three months, I have devoted my time to the middle school and these students; it will feel incredibly strange waking up Thursday morning as simply another college student, and not a student teacher.

Anyway, it's also amusing that I went three months eating oatmeal for breakfast every. single. day. I can only think of two occasions that I didn't. One time, it was because I had run out of oats. The other time, it was because I was recovering from a kidney stone and felt too nauseated to stand over the stove to cook (so I reheated my banana oat waffles).


To be honest, most days my oatmeal was pretty simple. I stuck to apple cinnamon or grapefruit (thanks to the ginormous box of grapefruit my mom bought me!). For these final three days of student teaching, I've been in a more "celebratory" mood, and my oatmeal has reflected that. Having fresh blueberries on hand was truly a treat! In addition to my super awesome baked blueberry muffin oatmeal (which I'm incredibly proud of), I also made this blueberry banana combination. I just love pairing berries with bananas--such a great duo!

Blueberry Banana Oatmeal

by The Oatmeal Artist
Prep Time: 1 min
Cook Time: 5 min
Ingredients (serves 1)
  • 1 cup milk of choice, or water
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • 1 ripe banana
  • 1/4 tsp vanilla extract
  • 1/8 tsp cinnamon
  • pinch of salt
  • handful of fresh blueberries*
  • sliced almonds for topping
Instructions
  1. Bring milk (I use an equal mixture of almond milk and water) to a boil, add oats, and reduce heat to medium. I also add a spoonful of milled flax at the same time as my oats.
  2. Mash up a ripe banana and add to the oatmeal. Stir.
  3. Once more of the liquid has absorbed, add vanilla extract, a tiny pinch of salt, and cinnamon. Stir.
  4. If you'd like to add any extra ingredients (coconut oil, raisins, sunflower seeds), do so now. When the oatmeal is close to finished, add a handful of fresh blueberries and stir gently.* You could also wait and add the blueberries as a topping at the very end, but I prefer cooked berries to raw ones.
  5. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice, sliced almonds, and any other additional toppings (shredded coconut, nuts, etc.).
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*You could use frozen blueberries, but you'll need to add them much sooner, like when you add the banana.



**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

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