I’m very particular (read: picky) about most things in my life. Breakfast is no exception.
Most days start with a long run, a long row and weight lifting. And the only thing that gets me through that gruesome, sweat-inducing workout is knowing that I get to go home to an oversized mug of highlander grogg and a big bowl of oatmeal. If I ever think about giving up and calling it quits, all I have to do is imagine the bowl of oats I’ll get to inhale – and somehow, that’s always enough to pull me through.
Truth is, I’m a breakfast-loving kind of lady who couldn’t care less about lunch or dinner. I’d eat breakfast for every meal if I could, but someone refuses to let me exist on bran cereal and pancakes smothered in peanut butter. He says I wouldn’t enjoy the irregular bowel movements and he wouldn’t enjoy hearing about the irregular bowel movements. Which means I usually end up eating extra large breakfasts to compensate for the fact that I can’t eat breakfast all day.
This particular oatmeal recipe is one of my favorites, and I can’t resist making it when there’s an extra ripe banana hanging out in the fruit bowl. Even better? The banana provides enough sweetness so that you don’t have to sabotage your breakfast with heaping teaspoons of refined sugar. Also, feel free to double the oat/water measurements (I usually do) – just stir in some molasses to help flavor the extra oats.
TROPICAL CHIA SEED OATMEAL (GF)
1/3 c. rolled oats 2/3 c. filtered water 1 ripe banana, halved and sliced 1 tbsp chia seeds 2 tbsp unsweetened shredded coconut 1/4 tsp ground cinnamon Pinch of salt
In a small, heat-proof bowl, microwave the oats and water for approximately 90 seconds, or until boiling. Stir in the chia seeds, coconut, cinnamon and salt. Add the banana slices and stir together.