There is something to be said for banana bread: delicious? I think so. Every person I know has said “my mom makes the best banana bread in the world, no lie!”, and I am one of those people. Hands down. Best banana bread ever. Although, who says one of the best kinds of breads can’t be adapted into a breakfast delight? I’m here to tell you, that for 270 calories, and 4.5 grams of fat, you can have banana bread for breakfast (and it’s healthy!). Oatmeal is so plain on its own, and for those who never jazz it up, you are seriously missing out. As in my other post (peach pie oatmeal), any kind of dessert, or sweet treat can be turned into a breakfast adventure.
I first saw this recipe on The Pastry Affair and I put my own touches on it.
1/2 cup oats (Quaker, not instant)
1 tsp brown sugar
1/4 tsp vanilla extract
1/4 cup banana (Mashed), and a few banana slices to garnish afterwards.
1/2 cup almond milk (or soy)
1/2 tsp cinnamon + 1/4 tsp cinnamon for garnish
1/8 tsp nutmeg
1. In a small saucepan, whisk the almond milk, vanilla extract, cinnamon, nutmeg, and mashed banana.
2. Once combined, heat over medium heat. Once boiling, add oats and cook until tender and all the liquid is absorbed (approx. 3 minutes).
3. In a small bowl, mix brown sugar and 1/4 tsp of cinnamon.
4. Put into a bowl, garnish with a few banana slices, and sprinkle brown sugar & cinnamon mixture on top.