Here is the recipe for what has become Sean and I’s favorite version of oatmeal. This recipe makes 2 servings. The spice measurements are not exact and feel free to add your own favorite spices or your own ratios.
Mix together in the pot before putting onto the heat:
1tsp cinnamon, 1/4tsp cardamom, 1/4 tsp ginger, 1/2 tsp nutmeg, a pinch of chili pepper
1 ripe banana (has brown spots) mashed with a fork
2 handfuls of cranberries,~1/2c, (fresh or frozen) with the large ones cut in half
1 1/2 c water
Cook over medium heat, stirring occasionally until mixture is boiling while stirring. Turn off heat leaving pot on element and cover with lid. Let sit for 10 minutes before serving.
Serve with a drizzle of maple syrup and a bit of milk.
Here is the recipe for Sean’s and a few workmates favorite banana bread recipe of mine. It is an adaptation of the recipe found in The Bread Bible by Rose Levy Beranbaum.
Cream together: 1/2c butter & 1c sugar
Add and mix well: 2 large eggs, 1 large very ripe banana mashed, 1 1/2 tbsp thick yogurt and 1tsp vanilla extract
Add and mix well: 2c flour, 1 tsp b. soda & 1 tsp salt
Add and mix until incorporated: 2c frozen cranberries and 1 c chopped pecans or walnuts.
Put into loaf pan and bake in preheated oven at 350F for 55-65 minutes. Tent with tinfoil after 20 to 30 minutes to prevent over browning.
Variations and Notes: You can add two mashed bananas to the recipe, but add an extra 30-60 minutes for baking. You can also throw in a handful or two of frozen blueberries. It is also advisable to cut the large cranberries in half prior to adding to the batter.
The pictures show the latest banana bread creation that has been all eaten up before I had a chance to blog about it. It had double the banana and blueberries added and used pecans.