a simple real food recipe :: soaked banana bread oatmeal

Preschool mornings have been a great challenge to me this year with regards to getting a nourishing breakfast down before we have to leave! This has been my first year of having a preschooler so I’m definitely a “newbie” school mama. Getting a 3 year old AND the busy bee 1 year old dressed, fed, and out the door by 8:30 has been interesting!

I made a promise to myself I would not succumb to the quick bowl of cereal routine, however, and have figured out ways of getting a satisfying, nourishing breakfast down my girls before we have to get out the door. Read THIS on the dangers of conventional boxed cold cereals. They are just plain toxic. Even organic ones. The grains are just completely destroyed.

This oatmeal goes FAST. Two minutes to get it soaking the night before, and about 5 minutes on the stove top the next morning – simple. I cook up a couple eggs while the oatmeal is cooking, and my oldest is off to school with brain nourishing vital fats and a satisfying breakfast to keep her going for the busy morning.

You’ll need:

• 1 cup rolled oats (Not quick oats. If you are gluten free be sure they say gluten free on them like Bob’s Red Mill oats)
• 2 TB whey, whole yogurt, or real lemon juice
• 1 mashed banana (2 if they are small)
• 1-2 TB ground flaxseed (optional)
• ½ tsp vanilla extract
• 1-2 TB pure maple syrup (1 is plenty for us usually) Raw honey or even Stevia is fine too.
• 1 TB cinnamon
• Pinch of sea salt
• 1 cup filtered water, whole cream, or whole milk (dairy or coconut milk) for cooking the oatmeal (if going with the dairy, raw organic is preferable. If you don’t have access then try for a non homogenized, low pasteurized. Never ULP.)

1. The night before you want to make the oatmeal combine the oats and whey with water to cover in a small mixing bowl. Let it sit in a warm spot in your kitchen over night, 8-12 hours. This soaking process breaks down the phytic acid in the oats making them easier for the gut to digest.
2. The next morning pour the soaking oats into a small strainer, and let them drain into the sink while you mash your banana and get the other ingredients out.
3. Pour the oats, flaxseed, syrup, cinnamon, salt, and water into a small pot and bring to a simmer. Stir for a few minutes until the oatmeal thickens to your desired consistency. If you like a runnier oatmeal add more liquid and vice versa.

Kitchen Tips:

• This makes enough for my family of 4 (2 of them toddlers) for one breakfast – sometimes with a little leftover. I usually serve oatmeal with a side of butter/coconut oil fried eggs, or bacon, and a glass of whole raw milk. Oats are a grain and unless coupled with some good fats/protein those babes will be hungry in an hour 😉
• You can stir in 2-3 pastured egg yolks into the oatmeal while it is cooking as well for extra nourishment. I will stir in a pat of butter into each bowl too. Sometimes my youngest isn’t a huge breakfast eater so I try to get all the nourishment I can into that bowl of oatmeal 😉
• Pack it up warm in a thermos for a fun lunchtime meal!
• Double up the recipe and have enough leftovers for the week!
• Read THIS and THIS on why pastured animal fats like the milk, butter, and yolks are so good for growing babes and for busy adults!

  YOUR TURN!
What are your favorite busy morning meals? Let me know how the kids like the oatmeal if you try it!

This post was shared at Real Food Forager’s Fat Tuesday and The Polikva Family’s Family Table Tuesday!