A quick winter’s breakfast

It’s been really cold around here in the morning, with temperatures at 10°F or below when I walk out the door.   Usually I whip up a packet of instant oatmeal when I get to work, figuring it’s kind of healthy and it warms me up.  But I never really liked any of the flavors.  They’re usually too sweet or have too much cinnamon or maple or brown sugar.  Then I came across a recipe for oatmeal, made with instant oats and flavored with nuts I toast myself and real fruit.  It was a taste sensation and didn’t take much longer to make than the packets.  Plus, I liked the idea of knowing exactly what’s in my breakfast.

Oatmeal with Bananas and Toasted Pecans
adapted from Clean Eating Magazine

Serves 2

1 1/2 cups water
pinch of salt
3/4 cup quick cooking oats
1 medium ripe banana, chopped and divided
1 tbsp maple syrup
1 tbsp brown sugar
1/8 cup pecan pieces, toasted and chopped

In a small saucepan, bring water and salt to a boil.  Stir in oats and half of the chopped banana.  Reduce heat to low to maintain a slow simmer and cook for 3 minutes, uncovered, stirring occasionally.  When the water has been absorbed and the oats and thick, stir in the maple syrup and brown sugar.   Divide between two bowls and top with toasted pecans and remaining banana.

Go ahead and make this the night before.  After the oatmeal is fully cooked and the syrup and brown sugar are added, cool the oatmeal slightly, and store in the refrigerator overnight.  Warm in the microwave for 60 – 75 seconds then top the with remaining banana and nuts.