Maple & *Not* Brown Sugar Oatmeal OR Banana Bread Oatmeal
Toss in 1/3 of a really ripe banana while it’s cooking, & it tastes like banana bread! Yum yum 
At the moment, my brain is also like mushy oatmeal, so I don’t have much of a post for you. I spent the last five days with my family, preparing for & celebrating my mom’s wedding {I was the Maid of Honour}!! So yeah, exhausted now & priority is laundry. And eating lots of wedding food leftovers. Once I get more photos back of the wedding cake, I will post the deets on that, too- it was made by yours truly!
I also have another delicious recipe coming for you, too. It involves pasta…and cheezy sauce! For now, enjoy this delicious oatmeal!
btw, for my American and International readers who aren’t crazy about maple everything like us Canadians and probably don’t have maple extract, you can sub almond extract. I’ve tried it both ways, and both ways are amazing. Either way, you will love this simple breakfast.
Enjoy, foodies! From my kitchen to yours <3
| Maple & *Not* Brown Sugar Oatmeal OR Banana Bread Oatmeal |
- 1/2 cup rolled oats
- 1 cup almond mylk
- 1 cup water
- 1/3 ripe banana, mashed {optional}
- 1/2-3/4 tsp cinnamon
- 1 tsp pure vanilla extract
- 1/2 tsp maple extract {or almond extract}
- 1/4 tsp sea salt
- 1/16 tsp nutmeg
- 30 drops liquid stevia
- In a small pot over high heat, combine oats, almond mylk, & water. Bring to a boil. Stir constantly for 2-3 mins. Reduce heat to low, cover, & let simmer for 10-12 mins. {Add optional banana halfway through cooking time, if using.}
- When oatmeal has thickened up, stir in all remaining ingredients.
- Pour oatmeal into a bowl & serve warm.
peace, love, food <3
Char, xo
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