Adventures in Eating & Cooking
So after blowing off over $100 dollars this weekend to go to VOICE formal (this fancy Indian event in which I was dolled up in sari for) and the JYJ concert in Newark (totally amazing & talented KPop singers), I have decided to not spend any money for the rest of the school year… Nope! This means… I won’t be able to eat out frequently… WHICH TOTALLY SUCKS!! But it also means, I will be more obliged to play around in the kitchen ~^^~
Thus, this morning I decided to use up our overripe bananas to make some potassium-packed oatmeal. I was feeling sort of nauseous too, so I figured this warm, soft, pudding-esque breakfast would be perfect! I used a recipe adapted from The Pastry Affair, leaving out the brown sugar and vanilla extract:
Banana Bread Oatmeal
Yields 2 servings
1 1/4 cup milk (I used almond in this case)
1/2 cup (about 1 1/2) overripe bananas, mashed (you can slice the leftover 1/2 banana and use for garnish)
1/2 teaspoon vanilla extract (I decided to leave out the vanilla extract, but you could choose to add it for flavoring purposes)
1 teaspoon cinnamon (I definitely added more than 1 tsp cinnamon)
1/4 teaspoon nutmeg
1 cup quick oats
2 teaspoons brown sugar (you could leave this out too, haha)
In a large saucepan, whisk together the milk, mashed bananas, and spices. Heat the mixture on medium heat. When it starts to boil, add the rolled oats and cook for 5 minutes, stirring occasionally, or until the oats are soft and the liquid has been absorbed.
To compensate, I added extra cinnamon and a pinch more nutmeg to deepen the flavor of the oatmeal. I absolutely love cinnamon in my oatmeal and bread, so I tend to sprinkle a tad more than the recipes call for. I also tossed in a handful of raisins because I love how they reincarnate into mini-grapes when cooked in porridge.
I enjoyed this banan-oatmeal as a stomach-soothing breakfast. The sweet scent of banana melded in with the cinna-nutmeg spices, giving it a very cozy, homey feeling. I cooked my oats to the mushier side, since I wasn’t feeling well… although I’m sure it would taste great baked to a crunch too! This is a pretty quick, easy, and healthy breakfast to make– highly recommended! (I made this for my dad on his birthday too, and he was impressed that I didn’t use a granule of sugar. Behold, the potent natural sweetness of bananas!)