Banana-Nut Oatmeal

Serves two.

1 and 1/2 cup milk

2 ripe (or overripe) bananas

1 tsp vanilla extract

1 tsp ground cinnamon

1 cup quick cooking oatmeal 

1/2 cup of chopped walnuts

Approximately 1/2 a cup of water

Sweetner: Sugar, raw sugar, agave

Sliced bananas as garnish... if you so desire. 

Pour the milk into a saucepan and start it out on low heat. Mash the bananas (I usually do this in a cereal bowl with a fork) and add to the saucepan along with the vanilla and cinnamon. Let this come to a slow simmer. 

Once the smell of cinnamon subsides a little (takes about a minute from when it starts to simmer) add the oatmeal and about half a cup of water and cook till ready. 

Dish the oatmeal out into two bowls, sprinkle 1/4 cup of nuts in each and a drizzle of honey, not too much because overripe bananas are sweet to begin with. 

You can even add an extra sprinkle of cinnamon and some sliced bananas on top.

Peach Porridge Hot

Peach Porridge Hot
(tastes as good as)
Peach Porridge Cold.
Peach Porridge in the Pot, Nine Days Old
(is something I wouldn't recommend.)
Some like it Hot.
Some like it Cold.
Some like it in the Pot, Nine Days Old
(Can't imagine why!)

This rhyme has been adopted, almost verbatim (shameless!) from the original version I learned as a child. I do these things sometimes. I mean no harm and take no credit.

I do take credit for the recipe however!

Peach Porridge Hot:
1 cup oatmeal (I've used rolled oats cooked in water)
1 cup peeled, sliced peaches (I've used tinned peaches)

Cook the oatmeal.
Add sliced peaches.
Stir in a tablespoon or two of cream.
Sweeten with honey or brown sugar.
This one here is brown sugar.


Peach Porridge also tastes delicious cold. On a hot day, you can refrigerate this and eat it like cold pudding. The only alternation the recipe I would suggest is to sweeten the oatmeal whilst cooking it.