I was in a discussion the other day with a good friend about food and cooking (which is no different from any other day really, it’s a very popular topic among my peeps and we never, ever get tired of it – smile); she said she never struggles to improvise when it comes to dinner, but that she “can’t do breakfast.”
I died laughing because I’m the polar opposite. Breakfast comes naturally to me; it’s a no-brainer, but if I don’t take the time to sit down and plan out our dinners each week (in my meal planner, of course), we will literally starve to death (until breakfast the next morning that is)!
Since we were on the subject of breakfast and breakfast ideas, I started going through my mental Rolodex of our favorite breakfast recipes…and this one came to the front of my mind! It’s probably one of my favorite ‘winter’ oatmeal recipes because I always, always make it hot and it’s made in the microwave, which is perfect for school mornings when time is in short supply.
I really, really love pecans too, so throwing a few on my oatmeal in the morning makes me very happy! The combination of natural sweetness, crunchy nuttiness, and warm oats might be my very favorite way to start a chilly morning! Not a pecan person? Madilynn isn’t either; she gets strawberries and cream on hers and I get pecans and half and half on mine (this recipe feeds both of us!). Win-win!
- 1 banana
- ½ cup rolled oats
- ½ cup water
- ¼ cup milk
- 1-2 tsp maple sugar to taste (or coconut sugar)
- Pinch of sea salt
- Dash of cinnamon
- In a microwave safe bowl, slice banana and place in the bottom of the bowl.
- Add oats, milk, water, and salt.
- Microwave on high for 2 minutes.
- Carefully remove the bowl from the microwave and using the back of a spoon mash up the banana.
- Stir in the maple sugar and cinnamon.
- Top with pecans and half and half and enjoy!
© Kristine in between. If you wish to republish this recipe, please rewrite the recipe in your own words or link back to this post.