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Listed in: Breakfast
2 cups (475 ml) milk (low-fat cow’s or unsweetened, plain almond or soy)
1 to 3 teaspoons (4 to 13 g) Sucanat, xylitol or brown sugar, to taste
1 cup (80 g) whole rolled oats
Pinch of salt
1 small ripe banana, mashed to the consistency of yogurt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup (48 g) toasted slivered almonds
2 tablespoons (14 g) toasted wheat germ
Sweet Nutty Banana Oats
To up the protein in this dish, we used a milk base. We lowered the sugar and used banana to sweeten it. (If you like it sweeter, try starting with just a sprinkle of Sucanat and then increase it at the end if you need to.) Nutmeg and cinnamon actually add to the sense of sweetness. Wheat germ adds vitamin E and almonds add minerals and monounsaturated fat, plus the nutty flavor we’re “bananas” for . . . get it?
In a large saucepan, whisk together the milk, Sucanat, oats, and salt over medium heat. Bring to a low boil, whisking frequently. Reduce the heat and cook for about 10 minutes, or until the oats are tender, whisking frequently. In the last 5 minutes of cooking time, whisk in the mashed banana, cinnamon, and nutmeg. Stir in the almonds and wheat germ just before serving.
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