So, I had this brilliant idea to photograph my oatmeal ingredients.
Then I realized I’m out of bananas.
Then I had this brilliant idea to digitally add a cute banana.
So I set up my ingredients, took the photo, edited the photo, added the banana, uploaded the photo to the Internet … and realized I forgot two ingredients.
Milk and water.
Apologies, blog readers! I failed at my brilliant idea, and I’m too lazy to rectify it. You’ll just have to suffer and imagine milk and water in your sweet little heads.
You can do that, right?
Once upon a time, I could only rarely stomach oatmeal, and only the fruit-and-cream instant variety. Then I read about Kath’s oatmeal, which she swore was delicious and life-changing, and I decided to give it a try.
Oh. My. Goodness.
This oatmeal recipe has changed my life.
You can check out Kath’s original recipe and variations, but since I’ve modified her recipe some, I’ll share what I use for my oatmeal base:
Makes 1 serving
1/2 cup old-fashioned oats
1/2 cup milk
1/2 cup water
1/2 banana, mashed
pinch of kosher salt
1 tsp. vanilla extract
1 tbs. ground flax seed
Combine oats, mashed banana, salt, milk and water in a saucepan. Heat on medium until bubbly, stir/heat until it reaches your desired consistency. Stir in vanilla and flax.
Well, you can add in stuff after that, like berries or peanut butter or pureed pumpkin and spices.
Try it. This oatmeal will change your life.
(For the super observant, you’ll see I have two varieties of oats. I use steel-cut oats when I make a batch to last all week. Instead of following the instructions that say use “this much” water, I use that amount of half-water, half-milk. Does that make sense? I hope it does.
Anyhow, follow the cooking directions plus bananas and salt, add in the vanilla and flax, let cool, and portion out into containers for the week. Add toppings the morning you eat the serving. VOILA!)