So, I had this brilliant idea to photograph my oatmeal ingredients.
Then I realized I’m out of bananas.
Then I had this brilliant idea to digitally add a cute banana.
So I set up my ingredients, took the photo, edited the photo, added the banana, uploaded the photo to the Internet … and realized I forgot two ingredients.
Milk and water.
Screw.
Apologies, blog readers! I failed at my brilliant idea, and I’m too lazy to rectify it. You’ll just have to suffer and imagine milk and water in your sweet little heads.
You can do that, right?
Great.
Once upon a time, I could only rarely stomach oatmeal, and only the fruit-and-cream instant variety. Then I read about Kath’s oatmeal, which she swore was delicious and life-changing, and I decided to give it a try.
Oh. My. Goodness.
This oatmeal recipe has changed my life.
You can check out Kath’s original recipe and variations, but since I’ve modified her recipe some, I’ll share what I use for my oatmeal base:
Makes 1 serving
1/2 cup old-fashioned oats
1/2 cup milk
1/2 cup water
1/2 banana, mashed
pinch of kosher salt
1 tsp. vanilla extract
1 tbs. ground flax seed
Combine oats, mashed banana, salt, milk and water in a saucepan. Heat on medium until bubbly, stir/heat until it reaches your desired consistency. Stir in vanilla and flax.
DUNZO.
That’s it.
Really.
Well, you can add in stuff after that, like berries or peanut butter or pureed pumpkin and spices.
Try it. This oatmeal will change your life.
(For the super observant, you’ll see I have two varieties of oats. I use steel-cut oats when I make a batch to last all week. Instead of following the instructions that say use “this much” water, I use that amount of half-water, half-milk. Does that make sense? I hope it does.
Anyhow, follow the cooking directions plus bananas and salt, add in the vanilla and flax, let cool, and portion out into containers for the week. Add toppings the morning you eat the serving. VOILA!)
The. Greatest. Oatmeal. Ever.
Especially when you prepare it for me while I sit sipping coffee at your breakfast table. Because I’m a total pretentious lazy ass like that.
I forgot to tell them about the chocolate chips.
Hey, blog readers! Listen up! This oatmeal is at its BEST when served with chocolate chips and pureed pumpkin. And Blair, at your breakfast table, sipping coffee, chatting about nonsensical things one can only chat about over coffee and oatmeal in one’s jammies.
I’m going to have to try this! I hate oatmeal, but I know it’s good for you. I’ll let you know after I give it a try.
I love Kath’s oatmeal. Never tried it with chocolate chips though, maybe I will in the morning now, sounds yummy.
This looks delicious! I love oatmeal but always make the little packets to save time. I had never heard of Kath before this, I love her site!
Where did you get that freaking awesome salt(?) dish!?!? It’s too cool!!!
I think Rob bought the salt cellar for me here from Amazon.
[…] This post was mentioned on Twitter by Jenny. Jenny said: @MariamSamadzada Recipe: http://bit.ly/aRRI6H – let me know if you have questions. Next tweet, toppings … […]
verdict: delicious.
I saw this post a few weeks ago and have been thinking about pumpkin oatmeal with chocolate chips ever since. I finally remembered to look for pureed pumpkin at the grocery store last night and they didn’t have any! Apparently there was some sore of pumpkin crop disaster in the fall, the stocker was totally shocked I didn’t know about it. What can I say, I’m behind on my gourd news. I’m not giving up though, I must try this recipe!
[…] slightly adapted from jennandtonica … other posts by […]