I know so many people who say, “I’m not a breakfast person.” I’m not either — I find the options limited and my culinary creativity stifled with breakfast foods — but having a little sumthin’ sumthin’ in the morning gets my day going, so I’ll usually grab an English muffin and count the minutes until I’m hungry enough for some midday masterpiece. My breakfast-bitter brain was blown last week, though, when I embarked on a National Oatmeal Month celebration with LiveWell360’s peanut butter cup oatmeal (slightly adapted).
In addition to not being a breakfast person, I’m also not an oatmeal person, but this recipe looked simple and inexpensive (especially considering I “borrowed” a handful of oats from my roommate’s stash), so I gave it a go.
♦1/2 c. rolled oats
♦1 c. water
♦pinch of salt
♦1/2 medium banana, sliced
♦1 tsp. vanilla extract
♦1-1/2 tsp. unsweetened cocoa powder
♦1/4 tsp. cinnamon
♦1 tsp. sugar
♦1 tbsp. peanut butter
Heat oats, water and salt oats in a saucepan over medium heat. Once simmering, stir in bananas and mix until thickened. Add vanilla, cinnamon, cocoa powder and sugar until mixed. Either pour mixture into a bowl and top with peanut butter, or — as I did, at left — mix peanut butter into heated mixture because you can’t gracefully get it off the spoon.
Total time? 10 minutes, start to finish.
Cost? $2 oats. $2 peanut butter, 45¢ banana
Overall success relative to expectations? 6 out of 10. The taste wasn’t exactly what I was expecting, — not like biting into a Reese’s — but I still enjoyed it. The banana is virtually undetectable, but helps create a nice, thick consistency. The cinnamon was a little strong, so I’d probably drop that down to 1/8 tsp. next time. If this isn’t your thing, but you’re still interested in celebrating the last two weeks of National Oatmeal Month, check out the 30-Day Oatmeal Challenge for all sorts of crazy concoctions.