31-Recipe Challenge Day 8: Banana Bread Oatmeal and Snow
As I mentioned yesterday, it snowed here over the weekend. I woke up Saturday to a blanket of white…that was plowed right up and over my car. The upside of moving from a house to an apartment is the lack of a driveway and walkway to shovel. The downside is I now park on the street and the snowplows plow our cars right in. So I did still have to spend Saturday morning clearing off and shoveling out some cars. And it was crazy windy, so I ended up looking more like I had jumped in the snow than shoveled it. (Have I mentioned I’m not a big fan of snow?)
But the upside to shoveling snow is getting to come inside after and warm up with some hot oatmeal and cocoa. So I made myself a hearty post-snow breakfast of banana bread oatmeal, courtesy of My Fat Heart.
I’ll be up front: I’m weird about banana. I like them, I eat them, I excitedly pair them with peanut butter. But banana bread? Banana chips? Most other banana-flavored or banana-inclusive things? No thanks. I’m picky about where my bananas can make an appearance. (Get your minds out of the gutter! No? Just me? Dammit.) So naturally, I was little worried to try out an oatmeal recipe that calls for mashed banana out of fear that I would not be in a banana mood when I decided to make this recipe. (I was. It’s all good.)
Actually, I like the idea of adding mashed banana to oatmeal to add sweetness and moisture. But for me, this oatmeal wasn’t a hit. It seized up before I got to eat it, making it unappealingly chewy, thick and sticky. In hindsight, I probably could have remedied this by just adding some more hot milk to it and stirring it in. Oh well. (Also, I used dairy skim milk, not almond milk like the original recipe states. I wonder now if the almond milk’s thickness would have helped the texture.)
(To be fair, though, the oatmeal may very well have started to solidify as I took shot after shot trying to get a decent, shadow-free photo. Eating this immediately after cooking, sans photo shoot, would probably have resulted in a much better oatmeal experience.)
One other thing–this had way too much cinnamon for me. Next time, I’d probably skip it in the topping and just sprinkle with brown sugar. (I also only had dark brown sugar on hand, not light, which has a more intense flavor and may have highlighted the cinnamon spice even more.)
Bottom line? I’ll try it again, no photo shoot, no extra cinnamon, maybe extra milk. And for the love of God, NOT with McCann’s steel cut oats. I tried it that way the first time in place of rolled oats (because I love my Irish oatmeal), but the ratios were not right and it cooked right onto the bottom of the pot. That was a fun cleanup.)
Therefore, if you do try this recipe (and please do! Just don’t take a thousand photos in front of a cold window first), FOLLOW IT! She knows what she’s talking about. Don’t be me.
And then snuggle up with a steamy bowl of oats and a big ol’ mug of cocoa, coffee, tea or some combination thereof. Happy snow day!