Banana Nut Bread Oatmeal

Some people have a sweet tooth.  While I definitely ate my fair share of sweets as a child, as an adult I have never been the sweet tooth type of person.  I have always considered myself to have a carb tooth.  I love most forms of carbohydrates, especially those belonging to the bread family.  I love rolls, wheat bread, corn bread, pumpkin bread, rye bread, squaw bread, banana bread… really, I love any type of bread.  I have always known that moderation in all things is a good rule to live by and tried not to over-indulge in my love.  Then I discovered that I am gluten intolerant and that helped moderate my carb intake for me:-)

In my gluten-free experimenting, I found a way to enjoy the taste of banana bread in a much healthier manner via oatmeal!  I took my oatmeal base, almond milk, vanilla and protein powder, then added in the almond butter, banana and nutmeg.  The result is… heavenly.  It even smells like banana bread.  At least I think it does; it has been quite some time since I have actually smelled freshly baked banana bread:-)

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Yesterday morning I went for a long run.  Despite the perfect running weather, it was one of those just-keep-putting-one-foot-in-front-of-the other-and-this-will-eventually-end runs and felt pretty dead when I had finished.  This was the perfect breakfast to refuel my body: carbs, natural fats and lots of protein.  I love being able to satisfy my body’s needs AND eat something incredibly delicious.  That, my friend, is a win-win situation.

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Here are a few more oatmeal tips:-)  I like to combine a little water to my almond milk.  I have found that it helps the oats absorb the liquid.  If you are using normal milk I don’t know if you need to worry about this.  I believe that almond milk, or any non-dairy milk, is not as absorbent and I usually end up with hot uncooked oats.  The water allows the oats to expand and cook the way they should.  I also used very little sweetener in this oatmeal, only a drizzle on top.  The almond butter and banana do a great deal of sweetening on their own, though the protein powder that I use acts as a natural sweetener as well.  I would suggest cooking the oats without adding any sweetener and then only add it in as needed.

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Banana Nut Bread Oatmeal

½ C oats

¼ C water

¾ C almond milk or enough to cover oats

2 T protein powder

1 t vanilla

1 T almond butter

½ banana, sliced

1/8 t salt

Pinch of nutmeg

Agave, to taste

  1. Measure oats into bowl/pan. Add salt, protein powder and nutmeg and stir dry ingredients into the oats.
  2. Add water and milk.  Then add almond butter and most of the banana slices and stir until protein powder and almond butter have smoothly mixed in with the milk.
  3. If using the stove, boil and then simmer on low for a few minutes or until the oats have cooked.  Stir occasionally and when they are done pour into your bowl.  If using the microwave, cook for a minute and then stir.  If the oats need more time cook for another 30 seconds and stir.  That should be plenty, but if the oats need more cooking time do it in small increments.
  4. Add the rest of the banana slices to the oats, drizzle with agave and sprinkle nutmeg on top.

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Yum. Yum. Yum.

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