November 21, 2010 by buttermilkbaker
Gooood morning, good morning!
It is FINALLY Thanksgiving break and I couldn’t be happier. Home feels absolutely amazing. I got in last night and we promptly ordered a Tex-Mex feast, which I conveniently forgot to photograph. No evidence = it never happened, right? Bean and cheese nachos, chicken fajitas, rice, more beans…I think I had guac coming out of my ears by the end of it.
So this morning I woke up rested and ready for some oats! Here we go:
(I forgot the salt here. Whoops.)
This almond butter is awesome. I haven’t really delved into the world of almond butter (although MaraNatha, Justin’s, and Naturally Nutty–Organic Vanilla Almond Butter with Flax and Hemp?!–all look and sound delicious) so I don’t exactly have a discerning AB palate. (PB, on the other hand…)
And, it’s no worse for you than PB&Co. PB! Usually I think AB tends to have more fat than PB.
I did the usual:
- 1/3 cup Old-Fashioned Oats (YES!! They’re baaaack)
- 2/3 cup water
- 1 banana: 1/2 sliced in to cook, 1/2 sliced on top
- pinch salt, splash vanilla extract, heaping dashes cinnamon
Nuked in the micro for about 2 mins. I’m not used to the micro here and it practically exploded by 1:30. Moral of the story: keep your eyes on your oats!
I added sweetener, a little more salt, and a big ole spoonful of almond butter on top of this baby. Since it had overflowed and was a wee bit congealed, I added some milk to loosen it up. Worked like a charm.
Another unforeseen consequence of the overflow? Super sweet, almost roasted bananas. Mmmmmm.
Oh hey, Ina.
And Butch (aka psycho nutjob).
Oh how I love home.
Travel section ain’t bad, neither.
Off to start the day with a little DVR Glee action and then shop, shop, shopping!! Officially 9 days until my birthday. Celebrations commence now.
Happy Sunday everyone!