Tag Archives: oatmeal

Banana Nut Oatmeal

When I was growing up, as a quick breakfast for us girls, my parents often bought the instant oatmeal flavor variety pack. Cinnamon raisin and brown sugar were usually the first flavors gone followed by plain which we would doctor up with a ton of additions and then the banana nut/banana bread (depending on which company you bought it from), would sit and sit and sit. Nobody liked that flavor. I don’t know about my sisters, but for me it was the fake banana taste. I still hate that taste. I used to think I hated bananas because I hated banana flavor.

Anyway, the last few times I’ve had some overripe bananas I’ve made this much more natural (and way better tasting) version of those instant oatmeal flavor packs.

-1 over-ripe banana
-1 cup rolled oats
-2 cups water
-1 or two handfuls chopped nuts (I used almonds and hazelnuts)
-1 handful of raisins or dried fruit (optional, I like the golden raisin and berry blend from TJs)
-couple large spoonfuls of yogurt
-couple dashes of cinnamon or pumpkin pie spice
-1 tsp brown sugar
-squirt of honey

Place oats, nuts, honey, cinnamon, sugar and water in a small saucepan and heat over medium low, stirring occasionally until water is absorbed into oats.

Meanwhile mash your banana in a medium bowl. Add in the yogurt and dried fruit. When the oatmeal mixture is ready stir that in too.

Top with fresh fruit, if desired.


If you really want to splurge and make it sinful, add in a spoonful of Nutella. Just do it when the kids aren’t looking.

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Honey Wheat Oatmeal Bread

As promised, a yummy bread recipe.

This post brought to you by Time Warner Cable which returned the Internet back to our household yesterday.

I came up with this bread recipe based on three different bread recipes on the the backs of my Bob’s Red Mill flour bags. They were for a Swiss two grain bread, a whole wheat bread and an oat flour bread. Each of these recipes either had something in them I didn’t like or didn’t have on hand or they were too much work. So I kind of took ideas from each of them and made my own.

-1 cup whole wheat flour
-1 1/2 cups unbleached all-purpose flour plus more for dusting
-1/2 cup steel-cut oats
-1/2 cup oat flour
-2 tbsp honey
-2 tbsp butter, melted
-1 packet active dry yeast
-1 tsp sugar
-1 1/4 cup warm water
-water for cooking oats
-2 tsp xanthan gum (most whole wheat bread recipes use additional gluten to give the bread that stretchy dough quality and help hold the air bubbles from the yeast in so it isn’t dense, but I didn’t have any gluten on hand and did have this that serves the same purpose for making Bean’s gluten-free baked goods)
-4 tsp brown sugar

Heat oven to 200°F and then turn off.

Place oats (not oat flour) in a small saucepan. Fill with water until just covered. Bring to boil and simmer for a couple minutes. Turn off the heat and allow to sit.

Meanwhile, mix yeast and 1 tsp sugar. Add 1/4 cup warm water to proof yeast. If yeast does not become active and bubbly, start over with new yeast and sugar. Proof yeast for 10-20 minutes.

Sift together dry ingredients.

In a small prep bowl whisk together butter and honey. Add this to dry ingredients and mix thoroughly. Drain oats and add to flour mixture. Next add yeast mixture and remaining warm water (1 cup), incorporate thoroughly.

Remove from mixing bowl and kneed into a single ball of dough on a floured surface. Place in greased loaf pan and cover with plastic wrap. Place in oven to rise 1 1/2 hours. Remove plastic wrap and bake at 350°F for 40 minutes.

It is really yummy with butter and honey spread on a slice.

*Edited to add: The first time I made this bread I split it into two loaf pans thinking that it would be too much dough for one, but the bread wasn’t big enough for a sandwich slice. The next time I made it I just did it in one and it came out perfect. Evidence:

I am planning to try and create a gluten-free version of this bread too, but I haven’t done so yet. I’ll be sure to post it here if it turns out.

Oh and speaking of good food, just wanted to give a little shout out to some of my fellow foodies out there. Cousin Morgan recently did a post about good food, Cara just started a new blog and is on a homemade food challenge this month, and Kourtni also started a new blog about her journey into eating good food.

I finally watched Food Inc. with my sister and then the next night I watched it again with Stephen. There really wasn’t anything new in there that I didn’t already know from reading Fast Food Nation a few years ago (way back in 2003 right after I got married), but just like with the movie Super Size Me that came out sometime after that book (2004), it was a good reminder for me to get back on track with eating real food. Plus, it was obviously way more visually impactful than the book could be. I am so glad I got Stephen to watch it though because even though he said he was going to eventually read Fast Food Nation, he still hadn’t and now I feel after watching it with him that he is much more on board with my food craziness and I don’t think I’ll have a problem convincing him that we should buy the more expensive organic milk/veggies/meat/etc. He is even willing to consider letting us get a CSA box again! Yay!

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The best oatmeal ever.

Last night Ruth and I were IMing. Between the many random topics including flu shots, my husband’s new addiction to the Harry Potter series, yogurt making and pumpkin soup, we both said we had discovered the best way to make oatmeal. So this morning, I combined both techniques and I really do believe we have the best oatmeal ever. If you want a nice warm bowl of oatmeal tomorrow morning, do yourself a favor and skip the instant brown sugar and cinnamon with raisins and make some of this.

• 6 cups water
• 2 cups steel cut or Irish style oats
• 12oz vanilla yogurt
• 1 jar Trader Joe’s peach halves in white grape juice, diced (or fruit of your choice, I really think diced apples or pears sautéed in a little butter, brown sugar and cinnamon would also be lovely and I’m sure the old standby of raisins wouldn’t be too bad either)
• 1/2 tsp cinnamon
• salt
In a large bowl combine 3 cups warm water, 2 tbsp of the yogurt and oats. Soak overnight (I actually just soaked it a few hours and this was lunch, but Ruth did it overnight). Why soak it, you ask? Ruth says that when you do this the oatmeal releases enzymes which are good for you. It also gets nice and soft and creamy.

In the morning, boil 3 cups salted water. Transfer oats mixture to the pot of boiling water and cook over medium heat until liquid is gone and you have a thick cereal.

Remove from heat. Stir in cinnamon, fruit and remaining yogurt.

As you can see from the pictures, this makes a family sized portion (or in my case several ice cube trays worth of baby food to freeze for days when I don’t feel like soaking oats and all that).

How good is this oatmeal? Well, Bean ate a whole adult sized portion in about 2 minutes flat. Like I said, it is the best oatmeal ever.


Filed under Gourmet Lisa