Today's Ingredient Spotlight over at Eat at Home is bananas. A banana is a wonderful, versatile fruit that comes in its own carrying case. Such a wonder of nature. For me personally a banana should be barely yellow. I do not care to eat them after they have many brown spots. I do love to put the riper ones in cookies, breads, and cakes, however.
Today I am sharing a recipe that is a nice change-up for regular breakfast oatmeal. If you like peanut butter and bananas, this should be "right down your alley." This is almost not a real recipe, and I found the idea at Taste of Home. I like the crunch of the peanuts contrasted with the smoothness of the oatmeal and bananas in this, so use extra-crunchy peanut butter. Of course, creamy peanut butter can be used instead. All water or all milk can be used instead of the combination. I use the combination and usually end up adding just a little milk when I eat the oatmeal. I find that the less milk I need to add when serving, the hotter the oatmeal stays while I eat it.
Peanut Butter Banana Oatmeal
adapted from Taste of Home
1 1/2 c. water
1 1/2 c. milk
1/4 t. salt
1 1/2 c. quick-cooking rolled oats
1/2 t. vanilla
2 T. peanut butter, crunchy or creamy
4 t. sugar or to taste
2 fairly firm bananas, sliced
Combine water, milk and salt in a medium saucepan. Bring to a boil. Stir in oatmeal and cook 1 to 2 minutes or until desired consistency. Remove from heat and stir in vanilla and peanut butter until well blended. Add sugar to taste and mix well. Pour into four serving bowls and top each serving with slices from half a banana. Makes 4 servings.
Linking up to: Ingredient Spotlight
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