Maple Almond Butter Peach Whipped Oatmeal

Another reason not to throw away your brown-speckled bananas: OATMEAL!

Whipped banana oatmeal, that is. A pan of oats whisked to voluminous, creamy, naturally sweet perfection, then seasoned with warm spices and vanilla, and (for this version) topped with a melt-in-your-mouth, break-down-in-tears-with-joy maple almond butter peach sauce. (Ok, so maybe you won’t weep with happiness, but this is pretty darn yummy.)

On top of all the comfort and deliciousness, this is a perfect way to get a good dose of protein, complex carbs, fiber, healthy fats, and good seasonal fruit to start your day. With quick-cooking oatmeal, it’s fast and perfect for busy weekdays too! (Although I do spend eternity savoring each bite and reheating, so maybe not the quickest breakfast for me ;))

Tips for the recipe:

– Chia seeds or ground flaxseed: Both are nutritional powerhouses packed with omega-3s, protein, and fiber. They both cook up beautifully in oatmeal; but if you don’t have them, no worries because they do nothing to the taste.

– When whipping the oatmeal, you can make it as lumpy or smooth as you wish! Just quickly stir to break up the banana until it reaches the perfect consistency for you, or until you can’t stand it anymore and stick your face in the pan–then it’s done. (Perfection for me is a little lumpy).

– I highly recommend Justin’s Maple Almond Butter for this recipe because it adds an extra dose of maple goodness and melts beautifully into the sauce, and because it is downright amazing. I have never tried a different nut butter with this, but you are welcome to test out another one and let me know how it goes!

Maple Almond Butter Peach Whipped Oatmeal

Serves 2

For the oats:

• 1 cup (80g) quick-cooking oatmeal
• 2 cups milk of choice + splash water as needed
• 2 tsp chia seeds or 1 Tbsp ground flaxseed (optional)
• 1 very ripe banana
• generous sprinkle cinnamon
• dash ground nutmeg
• dash ground ginger
• 1/2 tsp vanilla extract

Add oats, milk,  2-4 Tbsp water, and chia/flax to a medium saucepan. Cook over medium heat for several minutes, until it begins to thicken. (Meanwhile, prep the topping.) When oatmeal is just about done, slice banana into the pan and stir vigorously (“whip”) until desired consistency is reached. Then stir in sweetener to taste, cinnamon (scant 1/2 tsp), nutmeg (about 1/8 – 1/4 tsp), ginger (1/8 – 1/4 tsp) and vanilla.

For the topping:

• 1 ripe peach (or about 4 oz), chopped
• 2 Tbsp raisins (optional but recommended)
• 4 tsp Justin’s Maple Almond Butter
• 1 Tbsp maple syrup
• 1/2 tsp vanilla extract
• dash ground cinnamon

Combine all ingredients in a small microwave-safe bowl. Heat in microwave about 20 seconds, remove, and gently stir. Return to microwave for another 15 seconds, then stir again, until a sauce forms.

Divide oatmeal into two bowls and spoon sauce on top.

Then stick your face into the bowl the topping was in, and give the spoon used to stir it to the lucky one having breakfast with you, because it’s the nice thing to do.