Banana Nut Oatmeal

This recipe has become one of my favorite oatmeal recipes in the morning.  One can never go wrong with the combination of peanut butter and banana.  Add in a few extra nuts and seeds and this recipe makes a filling and nutritious breakfast!

Ingredients:

• 1/4 cup gf rolled oats
• 3/4 cup almond milk
• dash of sea salt
• 1 Tbsp peanut butter
• 1/2 banana, sliced
• 1/2 Tbsp walnuts
• 1/2 Tbsp pumpkin seeds
• dash of cinnamon

Directions:

1. Combine oats, almond milk, and sea salt.  Heat for 1 minute, stir, and let sit on the counter for 10 minutes.  Cover and refrigerate overnight. (This helps make the oats soft.  Alternatively you can refrigerate the oats without heating first for less soft oats, or you can omit this step completely).
2. The next morning, reheat the oats 1-2 minutes in the microwave.  
3. Stir in peanut butter.  (You can also stir in 1/2 a mashed banana if desired.)
4. Add banana slices, walnuts, pumpkin seeds, and cinnamon.

I like to make the oats overnight and pre-measure the nuts and seeds.  Then, in the morning, it is really easy to heat the oats, slice a banana while that is heating, and then stir everything into the oats.

Based on using Bob's Red Mill GF Rolled Oats, original Silk PureAlmond milk, and Peanut Butter & Co. Mighty Maple, this recipe yields approximately 333 calories and 9g protein.

If you add in the extra 1/2 banana that is mashed, the recipe yields approximately 388 calories and 9.5g protein.