The banana and peanut butter flavors in this creamy oatmeal are quite subtle. It tastes even better the next day, so you might want to make a double batch and keep it in the refrigerator; reheat with a little extra milk.
Servings: 2 - 3
- 1 cup old-fashioned oatmeal (do not use quick-cooking or instant)
- 2 1/3 cups water
- Pinch salt
- 2 tablespoons creamy peanut butter
- 1 banana, cut into 1/4-inch slices
- 1/3 cup low-fat milk
- 1/2 teaspoon unsalted butter
Combine the oatmeal, water and salt in a medium saucepan. Bring to a boil, stirring, over medium-high heat, then reduce the heat to medium and cook, stirring occasionally, for 5 minutes, until thickened and creamy. Add the peanut butter, banana, milk and butter; mix gently to combine. Cook for 1 minute. Divide among individual bowls and serve hot.
Adapted from the paperback edition of "French Women Don't Get Fat," by Mireille Guiliano (Vintage, 2007).
Tested by Julie Ann Perschbacher.
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