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.
Email questions to the Food Section at email@example.com.