This oatmeal is warm, sweet, and lusciously filling, and it leaves me satisfied for hours! It is also incredibly versatile. Switch out any of the ingredients for whatever you fancy. I find it works well with some vanilla extract instead of almond and topped with crunchy peanut butter and a drizzle of honey! If you like your oatmeal just a bit thicker, use a little less milk or cook for a little longer.
Ingredients
- banana: 1 piece
- almond milk: 1 cup
- honey: 1 Tbsp
- almond extract: 1 tsp
- ground cinnamon: 0.25 tsp (to taste)
- pinch salt: 1 piece
- rolled oats: 0.5 cup
Metric Conversion
Stages of cooking
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Mash half the banana in a saucepan. Whisk almond milk, honey, almond extract, cinnamon, and salt with the mashed banana until smooth; bring to a boil and stir oats into the mixture. Reduce heat to medium-low and cook at a simmer until the oats are tender and the moisture has been absorbed to your desired consistency, 5 to 7 minutes. Transfer oatmeal to a bowl.
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Dice remaining banana half. Top oatmeal with banana and more cinnamon, as desired.
