Monday, January 25, 2010

Cinammon Banana Oatmeal

This is another great recipe where your rice cooker comes in handy; I just love that thing! You can use it for rice (obvs), oatmeal, millet, quinoa, amaranth, steamed veggies, etc. BUY ONE!
I like how easy and low-maintenance this recipe is to make. It's perfect for when you're rushing around in the morning, but want a warm breakfast. You can get ready while your oatmeal cooks, and throw a few toppings on it. You can use my suggestions, or create your own. I had this yesterday and today. The second time, I replaced the sliced banana with a handful of almonds, because I felt crunchy :D Another good idea would be to use raisins instead of banana. Keep in mind, though, that you should add agave nectar (or some other sweetener) if you don't add in the vanilla almond mylk. If you don't want to make the almond mylk yourself, buy some :) It's pretty cheap.

1/2 cup dry oats
1 1/4 cup water
pinch sea salt
1tsp cinammon
1/2 small banana, sliced
1/4 cup vanilla almond mylk

1) Cook oats, water, and sea salt in your rice cooker (if you don't have one, boil on the stove, following package directions).
2) Stir in remaining 3 ingredients. Ta-da!!

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