Posts Tagged ‘oatmeal and bananas’

Strawberry-Banana Oatmeal Extender

September 17, 2015

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.

Rating: *****

*They only delivered the strawberries, not the banana, sorry.

Blueberry-Banana Oatmeal

January 29, 2015

This is more of a traditional style of oatmeal. On a whim, I bought a carton of blueberries, encouraged by reports that they help lower blood pressure, but (it turns out) only if you eat enough of them to earn a new nickname. We also had some leftover banana chips, remnants of intermittent attempts at trail mix. These are the hard-dried, crunchy chips. The ones that don’t really taste like bananas. For the liquid, well, we’re still working our way through the goosebroth, which has got to be better than plain water. I mean, we’re cooking, not washing.

Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, 1/3 cup of blueberries, 1/3 cup of banana chips, one cup of broth, salt.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the berries & chips when you start the broth, and the potato when you take it off the stove.

Results: Very good. Needed a teaspoon of sugar to bring out the fruitiness. Looked vaguely purple, due to the blueberries. There was a distinct bananalike air about it, but nothing like when I used real bananas. The banana chips themselves softened, but didn’t come apart — much like lightly fried sliced potatoes — and tasted more like plantains. The goose broth added a useful dimension, but beef or mandrill would probably have done as well.

Rating: *****