Hello everyone! Long time no see, eh?
This past month has been CRAZY. I gave birth. ‘Nuff said.
I don’t have the words to describe to you how horribly hard, frustrating, rewarding and sweet it has all been.
But this little girly is so worth it. Soon, I’m sure, the sleepless nights, slow recovery and endless feeding sessions will all fade into distant memory. Hopefully.
One of the hardest parts of recovery is not being able to do ANYTHING. I didn’t realize how much I took for granted the little things like combing my hair, fixing a cup of tea and doing the dishes. I have really missed being able to create in the kitchen.
This oatmeal was one of the last things I was able to concoct before little Helen arrived. I had just discovered how easy and delicious steel cut oats are. Yes, they do take a while longer to cook, but I believe it’s worth the wait.
Here’s a scrumptious way to spice up your morning oats. Hope you enjoy – and create something fun in kitchen! You never know when that privilege will be taken from you.
Banana Nut Bread Steel Cut Oats | Recipe by Erica Lea of Cooking for Seven |
Makes 4 servings | PRINTABLE PAGE
- 1 cup water
- 3 cups whole milk
- 1 cup steel cut oats
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- Generous pinch each of: cardamom, nutmeg and cloves
- 2 large, ripe bananas, plus extra for serving
- 2 tablespoons natural sweetener of choice
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup toasted pecans
- Butter, cream and maple syrup for serving
1) Bring the water and milk to a brisk boil. Stir in the oats, salt and spices. Cook uncovered, stirring occasionally, until the oats are tender, about 30 minutes.
2) Meanwhile, toast the pecans. Mash the bananas until fairly smooth. Once the oats are finished cooking, stir in the bananas, sweetener and vanilla.
3) Serve immediately with butter, cream and maple syrup, if desired. Store any leftovers in the refrigerator.
Aaaand one more of this little dolly. Because I can’t help myself.