Here’s a treat for you – banana, cinnamon baked oatmeal. Oh gosh. Breakfast is my favorite meal of the day; I absolutely adore porridge, yoghurt, eggs and crisp-bread. And off course the fruit and berries and (I almost wrote coffee but since just over two moths ago I stopped drinking coffee in the mornings) my lemon-ginger tea.
I’m writing this at 6 in the morning – I have a Macroeconomic lecture to attend at 8 and are looking down on my tea, my “all-seed-crisp-bread” with cheese and eggs and just wish this was what stood there instead. Its creamy, sweet banana and crunchy at the same time and just the perfect start of any morning. Just what I need after a late night yesterday with ice-hockey. The game was awesome – we won (off course) and it was one of those games when you remember why you actually go there for at least 26 home-games every season.
(And why I stopped drinking coffee in the morning? I started feeling iffy if I didn’t drink coffee – you know the deal feeling tired with headaches and all that jazz. So I quit drinking caffeine for a whole month and now I just take one cup every once in a while just because I love the taste of it.)
You will need;
1,5 cup oats (use fiber if you can, it keeps you full)
1,8 cup milk
1 large egg
1 tbs honey
2 tbs cinnamon
1 tsp grounded cardamon
1 banana in slices
pinch of salt
1 tsp vanilla extract
0,5 cup seeds/nuts of choice
1 cup raisins
Berries to go on top
Preheat the oven to 175 degrees.
Mix everything together in a bowl, starting with the oats, egg and milk. Then add in the rest of the ingredients (saving some seeds/nuts and raisins to go on top) whisking it smooth.
Pour into two greased, ovenproof ramekins or one bread tin (I made the terrible mistake of not greasing them, let me say that they were a bit hard to wash…) and bake in the oven for about 45 min, until the top starts to get golden and everything is set.
Serve with berries and ice-cold milk.