Monday, September 2, 2013

Maple Nut Oatmeal...Just Like the Ice Cream!

Wisconsin is probably my favorite state.  Friendly, warm-hearted, and down-to-earth people; lusciously green forests painting the rolling hills; farmland with natural crisp, fresh produce scattered amongst the trees...for me, everything about this state just makes me enjoy life for all its simplicity.

Of course, having melt-in-your-mouth sharp cheddar cheese and gooey cheese curds, Amish bakeries with freshly baked lard-filled pastries, and fire-grilled meats all help to capture this foodie's heart.  Wisconsin also offers one of my favorite desserts of all time - maple nut ice cream.  Besides the tangy lime flavor of Daiquiri Ice from Baskin Robbins, I don't naturally turn to ice cream to satisfy my sweet cravings...that's the job for brownies.  But. Maple nut ice cream...imagine the famous TV image of Homer Simpson standing with his head slightly titled backwards while a sloppy drip of saliva barely remains dangling from the corner of his opened mouth...yah, that's how you would witness me if you caught me amidst a daydream about maple nut ice cream.

I was both (daintily) salivating about maple nut ice cream and yearning for a refreshing country breakfast in the sun-ray speckled pine tree forest when my mind combined the sensation of both - Maple Nut Oatmeal!

Too ecstatic for this morning meal, I couldn't whip the ingredients together fast enough. Boy, I was no where near being disappointed!  Combining the tastes from my future (hopefully) home-state along with the sensations of prancing about the woods (quite literally) cushioning my rustic yellow cabin, this is probably one of my best oatmeal, if not food, creations to date!

  • 1/3 old-fashioned rolled oats
  • 2/3 cup almond milk
  • 1/6 cup (I just eyeballed half of a 1/3 cup) water
  • 1 banana
  • 1 eggwhite or 3 tbsp. liquid egg whites
  • 1/4 tsp. black walnut extract
  • 1 tbsp. chopped walnuts
  • 1/2 cup blueberries
  • dash of cinnamon
  • 1 tsp. maple syrup

Slice the banana in half.  In your handy dandy blender, magic bullet, or any other kind of mixer, blend together half of the banana, almond milk, water, and black walnut extract.  Pour the banana-milk (which is delicious to drink by itself, too!) into a pot; cover and set on medium heat until it boils.  You might want to check on it a couple of times before it actually comes to a full boil; the banana and milk combination started to create a frothy bubble foam on top.  I simply just stirred it, recovered it, and waited for it to boil.  Note: The aroma that begins to permeate the kitchen will provide you with a teensy glimpse of the positively scrumptious bowl of  sweet, walnutty goodness that you will soon devour...soon, yet too far away!  Once everything boils, toss in your oats and let them simmer for about two minutes on a medium-low heat.  Meanwhile, in a bowl, whisk eggwhites until frothy.  After 2 minutes of simmering, stir in the egg whites.  Continuously stir for another 2 minutes; then, let sit on the heat for one last minute.  Pour the creamy oats into a bowl, and top with blueberries, slices from the remaining banana half, and walnuts.  Drizzle with some maple syrup and sprinkle with a dash of cinnamon.

Now, together let us grab a steaming mug of coffee along with the Maple Nut Oats.  Let us comfortably fold our feet under ourselves and snuggle up in our chairs as we prepare to partake in one of the coziest, warm, nutritionally sweet breakfast oatmeal bowls we will ever experience.

As I sip my coffee and let the Maple Nut Oatmeal caress my taste buds, I'm transported to my favorite, forested farmland state...this breakfast is truly an escape!

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