1. Get ingredients and cooking tools ready. For my oatmeal, I usually have the following:
- 1/2 cup old-fashioned oatmeal
- 1/2 cup milk + 1/2 cup water
- 1 medium banana
- vanilla extract + cinnamon
- toasted almonds + toasted coconut
- some sort of dried fruit
- 1 small sauce pan
2. Add oatmeal, water and milk to sauce pan. Turn stove to “medium.” Give the pan a quick swirl to make sure all the oats are covered by liquid.
3. Let oatmeal cook until it starts to bubble – about 3 minutes
4. Stir a couple times and allow oatmeal to bubble for another minute or so, stirring occasionally, until you pull back the oatmeal with a spatula and the oatmeal stays in place. (If you like creamier oats, just don’t cook as long.)
5. Turn stove off and remove pan from burner. Add in dash of cinnamon and vanilla, then stir to combine.
6. Transfer oatmeal to serving bowl.
7. Lick spatula. (optional)
8. Slice bananas on top
9. Top with dried fruit
10. Sprinkle on toasted almonds & coconut
11. Drizzle with maple syrup
- Instead of slicing a banana on top at the end, you can add it into your pot when you add the milk and water to the oats. The riper the banana – the sweeter the oatmeal!
- To toast almonds: place almonds on a microwave safe plate and cook for 1 minute. Stir and cook for another 10-30 seconds, or until they are golden brown.
- To toast coconut: place coconut on microwave safe plate and cook in increments of 10-12 seconds, stirring the coconut between each increment. Watch closely, as coconut tends to burn easily!
- Other delicious toppers & add-ins: pumpkin, graham crackers, walnuts, granola, other cereal, apple, pear, peanut butter, almond butter.
Time Saving Tips:
1. On Sundays:
- Toast enough coconut and almonds for the entire week. Measure out one portion servings of each and place together in tupperware or plastic baggies.
- Measure out one portion servings of oatmeal and place in tupperware or plastic baggies.
2. Night before:
- Combine 1/2 cup water and 1/2 milk in a tupperware container.
- Cut up dried fruit and place in tupperware or plastic baggies.
3. Other tips: keep spices/flavorings like syrup, vanilla and cinnamon in a cabinet next to, or near your stove. Then you just have to reach up, use them and place them right back!