Oatmeal has been a staple breakfast food for my family for a long time. However, it has only been within the last few years that I have come to appreciate the health benefits oats have as well as how many different ways there are to enjoy them. I often make this recipe or variations of it for a post workout second breakfast or snack.I recent substituted the mashed banana for roasted acorn squash and enjoyed it immensely!
Here are a few other oatmeal recipe ideas to help you mix up your morning routine: http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_oatmeal_recipes_for_breakfast
Recipe Analysis (per serving)
|Saturated Fat (g)||1.0|
Maple Banana Oatmeal
Makes 4 servings
1 1/2 cups rolled oats or porridge mixture
1 cup water
2 cups skim milk or unsweetened soy milk
1 ripe banana (or 1/2 – 1 cup of another mashed fruit or vegetable – apples, pears, squash, etc)
2 tbsp pure maple syrup
1/2 tsp cinnamon
1/4 cup toasted walnuts, chopped (or other nuts/seeds)
- In a medium sized pot, combine the oats, milk and water. Bring to a boil over medium heat.
- Once boiling, stir well, cover and reduce heat. Cook according to package directions, stirring occasionally (different types of oats/porridge mixtures have different cooking times).
- In a bowl, mix together banana, maple syrup and cinnamon until smooth.
- Add banana mixture to oatmeal and stir well to combine. Cook another 3-4 minutes.
- Top each serving with toasted walnuts.
Recipe adapted from Moosewood Restaurant Cooking for Health