Banana Oatmeal

This is short and sweet.  So much so that it's almost embarrassing to write down as an actual recipe.  Truth be told, it's a go-to for me.  Both kids LOVE it, like yell, "Yay!  Oatmeal!" after asking, "What's for dinner?"  It's just this kind of no-brainer meal that is sanity-saving for me after a long day when I have not planned well and have two exhausted children who need to be in bed asap.  This filling oatmeal is definitely on the wear them out, fill the up, and put them down plan.

 We love steel cut oats.  They are slightly chewy and almost nutty in flavor.  They are also closer to the actual plant than rolled oats, so they are less processed.  Maybe it's my Scottish heritage that makes them a comfort food not the good-for-me factor.

Soaking them makes them more easily digested and their nutrients more bioavailable.  If you are new to soaking (I've not yet graduated to sprouting), here is a quick primer: The whole idea of soaking grains (and nuts, seeds, and beans) is to trick the plant.  The plant is naturally coats its seed with a substance meant to keep it germinating until an animal has eaten it, digested it, and deposited it elsewhere.  It's a very easy and smart way for a plant to spread itself as widely as possible before sprouting a new generation.  Dandelions rely on wind to carry their seeds far and near.  Other plants rely on roaming animals pooping far away. 

On that note, here's the recipe if you still feel like eating:

1 1/2 cup steel cut oats
1 ripe banana
Sea salt
Cultured butter
Cinnamon

Soak the oats perferably overnight or at least 6 hours.  Mine were only soaked for about an hour and did take longer to cook, about 20 minutes.  After soaking, place in a fine strainer and rinse.  Put into a large pot and barley cover with water, about 1/4 above the oats if you barely soaked like me, less if you soaked.

Soaking oats

My very scientific way of measuring

Cook over high heat until boiling, stirring frequently.  Once you get a good rolling boil, reduce heat to low to medium low.  Stir constantly, and cook until thick.  When you scrape your spoon across the bottom of the pan, it should make a line that the oatmeal slowly slides back into.

A rolling boil

Consistency check

Turn the heat off and let cool slightly in the pot.

Chop your banana and divide between two bowls.  Mash with a fork.

Add oatmeal, stir, and top with cultured butter, a few dashed of cinnamon, and maybe some honey.  Honey will make oatmeal soupy, so go easy on it.

Let it sit a few more minutes to cool, let the kids eat, and hope your bowls look like this in a few minutes.

The dinner table was all but silent tonight