What's For Breakfast: Creamy Banana Pecan Oatmeal

While I am a huge fan of pancakes, waffles, eggs, and hashbrowns, sometimes I just want something simple for breakfast. Up to now, my typical breakfast was a bowl of plain Greek yogurt, sweetened with maple syrup or honey, and topped with muesli or homemade granola. However, I'm switching things up around here and given the super-chilly temperatures of late, I've been going the hot breakfast route. Though I love steel-cut oats, I often don't have the time -- or patience -- to wait the 25-30 minutes it takes to cook up a batch. That's where old-fashioned rolled oats come in -- 5 minutes and breakfast is nearly ready. All that the oatmeal needs is some delicious toppings. Today's oatmeal bowl included a pinch of brown sugar, sliced banana, cinnamon, and chopped pecans. A few of my other favorite toppings include dried fruit, such as raisins, cherries, or cranberries; a drizzle of maple syrup; or, if I'm feeling particularly decadent, a spoonful of peanut butter.

Creamy Banana Pecan Oatmeal (printer-friendly version)
makes one serving

1 cup filtered water
1/2 cup old-fashioned rolled oats
pinch brown sugar
1/2 banana, sliced
pinch ground cinnamon
chopped pecans

1. Add the water and oatmeal to a medium sauce pot and bring to a boil over medium-high heat. Once the mixture begins to boil, reduce the heat and simmer for 5 minutes. Remove the pot from the heat and spoon the oatmeal into a bowl.
2. Sprinkle the oatmeal with brown sugar. Then top with the sliced bananas. Sprinkle the cinnamon and chopped pecans over the bananas and serve.