Banana and almond butter

Ingredients

• Rolled oats 1 cup
• Banana 1 medium
• Natural peanut butter 2 tbsp
• Skim milk 1 cup

Method

1. Measure the oats and milk. Start by measuring 1 cup of rolled oats and 1 cup of skim milk. Using the correct amounts ensures your oatmeal cooks to the right consistency.
   Tip: Use a dry measuring cup for oats and a liquid measuring cup for milk for accuracy.
2. Cook the oats. Pour the oats and skim milk into a medium saucepan. Place the pan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
   Tip: Stir frequently to avoid the oats sticking to the bottom and burning.
3. Simmer until creamy. Once boiling, reduce the heat to low and let the oats simmer gently. Continue stirring occasionally until the oats absorb most of the milk and reach a creamy texture, about 4-5 minutes.
   Tip: If the oatmeal becomes too thick, add a splash more milk to loosen the texture.
4. Prepare the banana. While the oats are cooking, peel the banana and slice it into thin rounds or small pieces. This will make it easy to mix into the oatmeal or use as a topping.
   Tip: Use a ripe banana for natural sweetness and a softer texture.
5. Combine peanut butter and banana with oatmeal. Once the oatmeal is cooked, remove the pan from heat. Stir in 2 tablespoons of natural peanut butter until fully combined and creamy. Then, gently fold in half of the banana slices into the oatmeal.
   Tip: Peanut butter will melt into the hot oatmeal, creating a rich flavor and creamy texture.
6. Serve and garnish. Transfer the oatmeal to a bowl. Arrange the remaining banana slices on top for a fresh garnish. Optionally, add a sprinkle of cinnamon or a drizzle of honey if desired.
   Tip: Serving immediately ensures the best texture and warmth.

Pro tips

• Use rolled oats instead of instant oats for better texture and nutrition.
• If you prefer a vegan or lactose-free option, substitute skim milk with almond or oat milk.