Upon the first crisp fall morning, my internal breakfast clock shifts to oatmeal season. All summer I was enjoying my overnight oats with berries, eaten chilled. But autumn begs one to get reacquainted with warmer breakfast favorites.
Lately, I've been enjoying the following variation:
1 cup of water
1/2 cup of Old fashion oats
1 ripe banana, mashed
Maple syrup as a sweetener
Optional add ins: pecans, coconut flakes