While I’ve a way to go on serving an amazing breakfast for company, serving up one or two servings is quickly becoming my new forte. Case in point – my Banana Pistachio Oatmeal. I was inspired by seeing Ina make these banana muffins, which includes half mashed banana and half diced (for texture). So, I thought it might be interesting to try the same technique but with Instant Oatmeal. First, I mashed cut the peeled banana in half, mashing half, and dicing the other. I put the mashed banana in the bowl and then the Instant Oatmeal on top. Then, I added hot water mixed and incorporated to a consistency of my liking – followed by adding the diced banana on top. I finished it off with a drizzle of my favorite syrup and some pistachios. The result – delicious oatmeal with a ton of flavor. Best part is the only tools needed to make this are a bowl, basic utensils (fork, knife, spoon), and hot water! No brainer, right?
Carolyn’s Banana Pistachio Oatmeal
Serves – 1
1 packet, favorite Instant Oatmeal (maple flavored or plain)
1 banana, half mashed, half diced
5 pistachios, shelled
Maple syrup (I used Maple Grove Sugar Free)
Hot water, amount to taste
Put mashed banana in a cereal-sized bowl. Pour Instant Oatmeal on top. Add hot water to achieve desired oatmeal consistency. Combine with a spoon. Add diced banana on top. Drizzle a little bit of your favorite syrup (about 2 tsp.). Finish off with the pistachios.
- I mashed the banana with a fork. My banana wasn’t quite over-ripe, so I did have to use a knife to break up some of it.
- To date, my two favorite Instant Oatmeals are Kashi Instant and Arrowhead Mills Instant – I can usually find them at Whole Foods (which also has the best price).
- My favorite syrup is from Maple Grove Farms. It’s getting more difficult to find in stores, so I’ve used Cary’s as well. I’m sure original maple syrup would be great too. It really adds to the overall flavor, so I wouldn’t omit.