Blueberry Banana-Nut Oatmeal

So I burnt my tongue eating one too many Sour Patch Kids on Sunday. I know. 

I’m not even sure how it happened – I don’t feel like I had that many – but Monday morning I woke up, drank a cup of water, stuck my tongue out to examine it (don’t you?) and was horrified to spy two bright red streaks running down the center. Salt & Vinegar Chip lovers, I bet you feel me, right? Surely I can’t be the only one in this sinking, shame-ridden boat!

Anyway, since then I’ve been pampering my mouth with cold water, cool yogurt, and creamy Blueberry Banana-Nut Oatmeal. Easy on the tongue AND the taste buds!

Seriously though, I’ve been looking to incorporate more wholesome breakfast dishes into my diet lately, and thought it might be time to bring oatmeal back into my life. Back in the day, 3 or 4 years ago, I used to eat oatmeal every single morning for breakfast. Full of heart-healthy oats, and vitamin-rich fruit and berries, there’s no denying that oatmeal is an awesome way to start the day. It doesn’t have to have the texture of paste, either, which I know some of you are thinking.

This particular combo of blueberries, bananas, and nuts is particularly lovely (and totally ripped off from McDonalds,) as all the ingredients are metabolism-boosting and full of fiber and antioxidants. Plus I think blueberries might be my favorite oatmeal topper ever. They way they get kind of warm and bursty when sprinkled over the hot oatmeal is just divine. They, along with a banana, help to naturally sweeten the oatmeal too, so you can cut down on added sugar.

Today I’m going to show you how to make this oatmeal on the stove top. The whole cooking process takes about 6 minutes, which I think is definitely doable in the mornings, especially if you pre-measure your ingredients the night before to make putting the recipe together go even faster. You could make the oatmeal in the microwave to shave a few more minutes off the cooking time, but I just love the thick and creamy texture stirring it in a saucepan gives ya’. Mmm!

RELATED

Very Veggie Bagel Sandwich

Start the Blueberry Banana-Nut Oatmeal by adding 1/2 cup certified gluten-free old fashioned oats into a saucepan. Steel cut oats, which are essentially chopped whole oats, are my favorite type, but when time is of the essence I turn to old fashioned oats, which are flattened oats. (Quick cooking oats are just chopped up old fashioned oats, and are a little too texture-less for me, read: gummy gruel.) I’ll stop saying oats now.

Next add 1/2 cup each water and milk. I used unsweetened vanilla almond breeze, but use whatever you’ve got in the fridge. You could also use all water in this recipe, but I like the creaminess milk brings to the table. Filling protein too, if you’re using cow’s milk.

Finally, thinly slice 1/2 small banana into the saucepan and turn the heat to medium. Stir to combine then cook until the mixture begins to bubble.

When the oatmeal is bubbling, stir, breaking up the banana, until the oats have absorbed most of the liquid and are cooked and creamy, about 3 minutes. Remove the pan from the heat then stir in 1 Tablespoon brown sugar and 1/2 teaspoon vanilla. You could get away with using less sugar if your banana is super ripe!

Pour the oatmeal into a bowl then slice the remaining banana half on top, and sprinkle with 1/4 cup fresh blueberries and 1 Tablespoon chopped nuts. I used walnuts but just use what you’ve got. Dig in and enjoy!

I sort of feel like I’m on a commercial when devouring a steamy bowl of homemade, lightly-sweetened oatmeal in the morning (minus the tongue burns, of course.) It truly is the best way to start your day, and really – how quick and easy was it to make? Let me know if you give this combo a try!