1tablespoonhoneyor maple syrup (up to 2 tablespoons)
1/2teaspoonground cinnamon(up to 1 teaspoon)
1cupmilk(dairy or non dairy)
Sliced banana and peanut butterfor serving
In a medium saucepan set over medium heat, combine water, oats, peanut butter, honey, cinnamon and salt. Bring the mixture to a bubbling boil, stirring occasionally.
Add in the banana and milk. Stir and cook for 7 to 10 minutes until creamy and warmed through. Remove from the heat.
Allow the oatmeal to sit for a few minutes to thicken further. For a creamier consistency, add additional milk.
Transfer oatmeal to 2 bowls and top with sliced banana and a drizzle of peanut butter, if desired. Serve immediately.
Storing: You can store portions of this oatmeal in an airtight container in the fridge for up to 5 days. When ready to reheat, you may need a splash of milk to mix in and rehydrate. Freezing: The best way to freeze cooked oatmeal is in mini silicone muffin tins or individual freezer bags with as much air removed as possible. Freeze for up to 3 months and thaw overnight in the fridge before reheating and serving.