I have written about bananas and oatmeal a couple times before, but mostly about banana chips. What about a real banana? Keep in mind that a real banana is a massive thing, as oatmeal additives go, so what we are really talking about here is using a banana as an oatmeal extender.
MJ had a banana left over from a dog trip. It was exceedingly brown on the outside, and anyone’s guess about the inside. What the heck. Let’s try it.
Turns out, it wasn’t that bad on the inside. A couple of light brown spots, and the texture was crumbly-mashable. Icky to eat in your hand, precarious if you ate it from the peel, good tasting if you ate it on your plate. I put it in a 50/50 mix of apple juice and beef broth. Apple juice wants to dominate things, and it tastes surprisingly sour when cooked.
Halfway through the cooking process, I remembered that we still had a box of strawberries left from our next-to-latest Follow The Harvest delivery (organic freshfruity things hand delivered every week)*. They were pretty far gone, but not inedible. Sort of. I cut up about half of them and dumped them in towards the end. Call it half a cup. Added a tablespoon of sugar. Cooked the whole mess for 15min insted of 10.
Setup: 1/3 cup of stone ground rolled oats, one really ripe banana (mashed in the pot), half a cup of really ripe strawberries (mashed in the pot), half cup of broth, half cup of apple juice, salt (yes, it needs salt — it’s oatmeal). Cook for 15 minutes or so, depending on the exact style of oats.
Results: Very good, but it needed something. Maybe cinnamon on top. Came out surprisingly soupy. I guess both the banana and the strawberries had more internal water than I credited them with. Next time maybe just half a cup of apple juice.
*They only delivered the strawberries, not the banana, sorry.