As far as I can recall, I've always liked oatmeal. I mean, I've never chosen it over bacon and eggs or pancakes or an omelet or a Greek skillet, but I'm in no way adverse to eating eat. Especially when it's chock-full of tasty delights. But for some reason, not a single one of my kids will eat oatmeal. What the!? I mean, when I was a kid I at least enjoyed those instant packets that you just ripped open and mixed with hot water from the stove or even in the microwave. Oh, especially the apple-cinnamon; that was my favorite. I loved those tart and chewy little dried apples. Or else real oatmeal (as opposed to fake...no, as opposed to isntant) with warm milk and brown sugar just melting and seeping into the soft cereal. Oh. Yeah. But nope. My children liken it to being a ward of Miss Hannigan if I dare even whisper the suggestion that they eat oatmeal for breakfast. So I made this version while they were away for their daily learnin'. Although, I may have to break out another batch over the weekend...along with my mop and broom. You know, so while they're complaining, they can make this place "shine like the top of the Chrysler Building!"
Oatmeal w/ Bananas, Poppy Seeds, Cinnamon, & Toasted Almonds
1 c. quick-cooking oats ("regular" oats, not instant)
1½ c. (+ more as needed) milk (any type...or water)
1 ripe banana, thinly sliced
1 Tbs. poppy seeds
¼ tsp. ground cinnamon
1-2 Tbs. honey or maple syrup, to taste
small handful of sliced almonds, toasted
Place the oats and milk in a saucepan with a small pinch of sea salt and put on a medium heat. Bring to a steady simmer for 5-6 minutes, stirring often so it stays a smooth, creamy consistency. Just before the oatmeal is ready, stir in the rest of the ingredients. Add more milk if you like it creamy. I love it creamy. Save a bit of the stir-ins to use as garnish...then stir them in just before eating. Makes for a pretty presentation.
So, does this make you want to get naked? Get naked in the kitchen with Jamie, that is. This marks our first week of cooking with Jamie Oliver over at IHCC. I'm definitely looking forward to the next six months!
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