- 1/2 cup old-fashioned oats (I like whole-grain)
- 1/2 cup water, almond milk, or other non-dairy milk of choice
- 1 banana
- 1-2 teaspoons pure vanilla extract
- 3-5 teaspoons ground cinnamon (I LOVE cinnamon, so I use at least 5)
Directions: (BASIC; for other methods for preparing oatmeal, see the link to the The Incredible, Edible, Versatile Oatmeal page)
In a small saucepan over medium-high heat, mash the banana with a little of the water or milk, until it becomes a sort of banana butter. Cook this for a few minutes, to let the fruit carmelize a bit, and then add the rest of the liquid, stirring in. Bring to a simmer and blend in the vanilla and cinnamon. Let simmer another few minutes, and then stir in the oats. Lower the heat to medium and cook another four or five minutes of so, stirring every so often. Serve immediately, piping hot, or place covered in the fridge (or freezer, for faster cooling) and serve cold (I enjoy my oatmeal cold in the summer, when I definitely don't feel like eating something hot).