I'm a bit of an old fashioned girl when it comes to breakfast. I'm not into "grab and go" types of foods, smoothies, pastries, or anything cold. Instead, I love to cook up a pot of oats every morning, even when it's 100 degrees outside and sweat is pouring down my face.
I am not exaggerating when I tell you I have been eating this breakfast every. single. morning. for years. To be more specific, since September 2007. (I know it might be weird that I know this but I have a very meticulous memory for remembering dates.) It's the first recipe that I can ever claim to have created myself, and it's truly a keeper in my book. I love it. So, I thought I'd share my most treasured recipe of all time. It's so simple, but..I still swoon every time I eat it.
I'll stop gushing over oatmeal now.
Almond Banana Breakfast Oats
1 cup unsweetened almond milk
1/2 cup gluten-free oats
1 tbsp almond butter
In a small pot over high heat, warm the almond milk. KEEP AN EYE ON IT. Once it begins to boil(it goes from boiling to bubbling over the pot in seconds), add in the oats, reduce heat to medium, and stir until oats are combined with almond milk. Sprinkle with cinnamon(I am a fiend when it comes to cinnamon and I cover the entire top of the oats & almond milk with it) and stir until combined. Check back ever couple of minutes and stir occasionally.
While the oats are cooking, slice up a banana into a bowl. Measure out a tablespoon of almond butter and place in bowl as well.
When the almond milk has significantly reduced(about 5 minutes), lower the heat to simmer. Stir and allow the oats to become your desired consistency(I like them when there is just a tiny amount of almond milk still visible).
Remove pot from heat and pour/spoon oats overtop of the banana and almond butter. Eat and fall in love.
-Do not replace the almond milk with water. The taste and texture will suffer significantly. Other vegan milks should work, though. (I used to make it with soy milk.)
-The type of cinnamon can vary how amazing your oats end up. I prefer Vietnamese Cinnamon, which I get at Whole Foods.
-I buy a bunch of bananas each week, and search for one that has various sizes of bananas in it. That way, I can choose the banana I want to use each morning depending on how hungry I am (the hungrier I am, the bigger the banana).
-Try to get a slice of banana and a bit of almond butter with each spoon of oats.