My Current Go To Breakfast

I LOVE when the weather begins to change from summer to fall. The mornings are crisp and the days are short and everything seems to get a bit cozier. Naturally, things in the kitchen become a bit cozier as well. Oats are a go to for me all year round but this time of year I like to enjoy them warmed up with seasonal toppings and flavors. This recipe is the one I turn to time and again, the mild sweetness of the frozen banana pairs so well with the cinnamon and the soluble fiber from the oats, banana, and ground flax seed keeps me full until lunchtime.

Ingredients:

1/2 cup quick cooking oats

1/2 cup almond milk

1/2 cup water

1 tsp ground flax seed

1 frozen or ripe banana

cinnamon to taste

toppings of your choice

1. Combine oats, ground flax seed, almond milk, and water over medium heat stirring occasionally.
2. Once the mixture starts to thicken, stir in the banana and cinnamon. The banana adds such a nice creamy texture to the oats.
3. Remove from heat after 2-3 minutes and transfer to your bowl. Add any toppings you desire. For this batch I used frozen huckleberries and a bit of maple syrup for some added sweetness. Other toppings I recommend are peanut butter and blueberry chia jam, or apple, honey, and a bit more cinnamon.