After my trip to Trader Joe’s this past weekend, I have successfully inhaled three of their dark chocolate peanut butter filled cupcakes. The fourth I reluctantly decided to share with my labmates before I ended up finishing it off myself. But those three cupcakes are still sitting not-so-pretty in my belly so it’s time for some oatmeal! Because healthy things negate bad calories, right? Which is why I will later eat some s’mores cookie dough bites for dessert O:-).

One year ago: Roasted Cabbage Wedges with Smoked Paprika

Two years ago: Potica Nut Roll

STEEL CUT OATMEAL WITH BANANAS & COBBLER TOPPING

Serves 2

Ingredients:

OATMEAL

1 tsp unsalted butter

1/2 cup steel cut oats

1-1/2 cups water

Pinch salt

1/2 cup milk

1/4 tsp vanilla extract

1/8 tsp cinnamon

TOPPING

1/2 Tbsp unsalted butter, melted

1/2 Tbsp milk

2 Tbsp brown sugar

2 Tbsp all-purpose flour

1/8 tsp cinnamon

2 Tbsp rolled oats

2 Tbsp chopped walnuts

1 banana, sliced

Maple syrup (optional)

Directions:

1. In a medium saucepan, melt butter over medium heat. Stir in steel cut oats, coat in butter and toast lightly about 2 minutes. Stir in water and salt. Bring to boil and then reduce to simmer lightly for 20 minutes, covered. Stir milk into oatmeal, cover and cook another 10-15 minutes or until oats are cooked completely. Remove from heat and stir in vanilla and cinnamon. Divide between two bowls.
2. For the cobbler topping, stir all ingredients together until combined and divide into two equal portions. Top each bowl with prepared topping, bananas and maple syrup. Serve warm.

Source: Barely adapted from Lauren’s Latest.