There was a time in my life when I was so obsessed with instant oatmeal that I consumed at least one metric ton of oatmeal. Upon consumption, I was so nauseated by the thought of oatmeal, that I thought I would never be able to eat the stuff again. It's been years, but I have finally come up with a recipe for fast, homemade oatmeal that I love. Which I thought was impossible, but apparently was not. Here it is!
Best Oatmeal
(serves 1)
1/2 cup plain instant oatmeal
1 tablespoon agave syrup
1 tablespoon shredded coconut
2 tablespoons dried cranberries
1 tablespoon ground flaxseed
1-2 tablespoons slivered almonds
2/3 cup soymilk (approximately)
Mix all ingredients in a microwave safe bowl. Pour the milk until the oatmeal is just covered. Stir, and microwave for 1 minute. Add more milk if necessary.
Enjoy!
Just in time for the weekend!! Another pancake recipe.
Peanut Butter Banana Pancakes
1 cup oat flour
1/4 cup white flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon apple cider vinegar
1/2 soy milk (possibly more)
1 tablespoon canola oil
1 teaspoon agave
1 teaspoon vanilla
1 banana, mashed with a fork
3 tablespoons creamy peanut butter
1 tablespoon Earth Balance
Heat a griddle or frying pan to medium high heat. Grease with the Earth Balance.
Combine the soy milk and apple cider vinegar in a large bowl and let sit to curdle.
In a small bowl combine the flours, baking powder, and salt.
Add the canola oil, agave, vanilla, banana, and peanut butter to the soy milk and mix. Add the dry ingredients to the wet, and combine. Because I am trying to translate the recipe from my husband, who doesn't consistently measure ingredients, you may have to add a little more soy milk to get your desired consistency.
Pour the batter onto the griddle by quarter cups and brown on one side. Flip and brown on the other.
Enjoy!
