One of the healthy habits I was able to maintain during my crazy January was eating oatmeal every day for breakfast. Usually, I drink a green smoothie everyday for breakfast but during that month I wasn’t going grocery shopping and definitely didn’t have the time and patience for my usual green smoothie routine. It’s a shame, but rather than dwell on the past I’m going to focus with this delicious oatmeal recipe I came up with as a result!
One morning when I was grabbing myself a ziplock baggie of oatmeal to take to work I decided to mix it up a little. Up until this point, I was usually grab about a cup of plain oatmeal from my large container and add a few shakes a cinnamon and call it a day. This particular morning, I decided to add in a scoop of Banana Bread granola from Nature Box (delicious – by the way!) and headed off to work. When I added hot water at work, the granola broke apart and mixed into the oatmeal but still had that awesome toasted flavor and the nuts/seeds/raisins in the granola mixed throughout the oatmeal. It was really delicious! While I love the idea of using the granola in my oatmeal, I decided to make a homemade version with all the same great flavors!
Banana Bread Oatmeal
Makes one bowl.
– 1 cup plain oatmeal
– 1 1/2 tablespoons dried bananas, chopped (I didn’t chop mine out of laziness, but I think they’d be better chopped up)
– 2 tablespoons raisins
– 1 1/2 tablespoons walnuts, chopped
– 2 teaspoons cinnamon
– 1-2 teaspoons brown sugar (to your taste)
– Approx. 3/4 cup hot water or milk (to cook the oatmeal)
Mix all dry ingredients in a bowl. Add hot water or milk and allow to sit and cook, stirring occasionally, for 5 minutes. Alternatively, add cold water or milk and cook in the microwave for 2 minutes, or until soft.
I’m pretty obsessed with this oatmeal blend and I’ve been eating it as an afternoon snack most days – it’s perfect during this last spell of cold weather! 🙂 I love how the dried bananas soften up in the oatmeal – so delicious! I actually ended up making a huge batch of the dry ingredients for this oatmeal in a glass jar and I just scoop out what I need each time. 🙂
For the past six days I have been pretty absent from the world (both real world and online world) as I recover from this nasty cold. I haven’t done much more than camp out on my couch, drink juice, eat soup, and watch endless marathons of TV shows on Netflix, between boughts of sleeping.
As of today, I’m back at work and feeling about half-way back to normal. This has been one heck of a cold! And having a cold in the middle of the summer feels downright unnatural. I guess I just associate a stuffy nose and sneezing with winter weather – do you?
On Saturday I thought I was starting to recover so I mustered up the strength to bake some banana bread. I was going completely stir-crazy from being stuck on the couch and needed some activity to take my mind off things. Also, I tend to eat a lot when I’m not feeling well – is that just me? I feel like my stomach is a black hole and I can just eat and eat. It’s terrible. And I crave the junkiest food when I’m sick – does that happen to anyone else?
So I decided on a better option – this banana bread that is so quick and easy to pull together! 🙂
My go-to banana bread recipe is one that was given to me by my mom. Banana bread was a staple in our house growing up and when I moved out on my own I got the recipe from her to bake for myself. The recipe is labeled “Kona Inn Banana Bread” and I suspect she got it or learned it while we were living in Hawaii when I was younger. While I love the original version, it involves a good bit of butter and sugar and I wanted to see if I could “clean it up” using a few healthier ingredients. It was a big success! The bread was slightly denser and moister than the original, but I really loved the final product! (I didn’t take any pictures of the process of making the bread because I was pretty much the walking dead from my cold)
I converted the recipe by changing the white flour to whole wheat (reducing it by 1/4 cup), using honey instead of sugar (raw, local honey), and applesauce instead of butter. I was really impressed how well it turned out!
“Clean Eating” Banana Bread
Makes one loaf.
– 1/2 cup applesauce (unsweetened)
– 1/2 cup honey (local, if possible)
– 4 ripe bananas, mashed
– 2 eggs
– 1 cup whole wheat flour
– 1/2 teaspoon salt
– 1 teaspoon baking soda
Combine all ingredients in a bowl, mashing the bananas into the mixture thoroughly (I use a fork). Do not over-mix. Grease a loaf pan with coconut oil or other oil and pour the batter into the pan. Bake at 350 degrees for 40-45 minutes, or until a knife inserted in the center comes out clean.
Note: you can easily convert this to a vegan recipe by substituting “flax eggs” for the eggs.
I hope you enjoy this recipe! It comes together really quickly and is definitely a perfect example of comfort food (that you can feel good about) to get your through a not-so-great day. 🙂
Posted in Recipes, Sides & Salads, Snacks, Sweets, Vegan, Vegetarian
Tagged Banana bread, bananas, clean eating, health, nutrition, vegetarian