Good morning…or afternoon if you’re on this side of the pond! My former greeting seems to be a tad bit more appropriate given the subject of this post: Banana Bread Oatmeal.
I mentioned it was the start of swimming season in Mumbai last week, but clearly I spoke too soon. It started raining on Saturday which is so uncharacteristic for India this time of the year. As a result it’s been freezing over here. Okay not so much freezing as in “I don’t care how ugly they are, but I need to wear my Uggs” but more like “Let’s just watch movies & eat comfort food all day” kinda freezing. This sudden change in weather had me craving only one breakfast when I woke up yesterday morning: a cozy bowl of stovetop oatmeal.
It had been a long while since I cooked oatmeal & I forgot how much I enjoyed it. It’s definitely back on my breakfast rota, at least at least until the weather heats up again. I went with my no-fail cooking method that always yields a creamy bowl of oatmeal that tastes like banana bread & packs in so much nutrition – it’s pretty much outta control ;). If you guys haven’t tried adding chia seeds to your oatmeal, starting doing so NOW! Those anti-inflammatory lil suckers add so much volume & creaminess. Although egg whites in oatmeal might sound weird at first, they are a killer oatmeal addition. Along with amping up the protein content, egg whites help create so much fluffiness! Consider this bowl of Banana Bread Oatmeal as your blank canvas & go crazy with the toppings- I rolled with more banana slices & toasted almond flakes yesterday
Now for the recipe:
- ½ cup quick-cooking oats
- ½ ripe banana, thinly sliced
- 2 teaspoons chia seeds
- 1/3 cup milk – I used unsweetened almond milk
- 1/3 cup water
- 2 egg whites
- Handful of raisins – optional
- ½ teaspoon cinnamon
- 1/8 teaspoon vanilla extract
- 1/8 teaspoon salt
- Combine all the ingredients except for the egg whites in a saucepan & cook over low heat.
- Stir occasionally for 3-4 minutes, or until the oats have absorbed most of the liquid.
- Pour in the egg whites & cook for another 2 minutes until the mixture is fluffy and egg whites are fully incorporated.
- Turn off heat & transfer oatmeal to a bowl. Add your choice of toppings & dig in.
- i) For a gluten-free alternative, be sure to use certified gluten-free oats.
- ii) For a runnier bowl oats, increase the amount of liquid
What’s your go-to breakfast when the weather cools down?