Description
A tasty, nutritious and quick to make breakfast
Ingredients
Scale
- 2/3 cup rolled oats (not instant)
- 2/3 cup water
- 2/3 cup almond milk (or your milk of choice)
- 2 tablespoons ground flaxseed meal
- 1 banana, very thinly sliced
- 1 (heaping) tablespoon natural peanut butter
- 1/2 cup frozen blueberries
Instructions
- Put the oats, water, milk, flaxseed meal, and banana in a small sauce pan. Allow to just sit there for a minute or two until the milk/water starts to bubble a little. {See photo above} Then, you want to whip the bananas into the oatmeal. You need to stir vigorously to do this. (Thanks to Katheats.com for this method)
- Once most of the banana has melted into the oatmeal, stir in the peanut butter and blueberries {I use frozen here because it’s off season and they give the oatmeal a fun purple tinge that Meghan likes}.
- Continue to cook, stirring as necessary, until oatmeal is at desired consistency. The longer you cook it, the thicker it will become.
- Prep Time: 3minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 of 2 servings
- Calories: 327
- Sugar: 10g
- Sodium: 210mg
- Fat: 15g
- Carbohydrates: 43g
- Protein: 10g