Well, this morning my husband and I passed papers on our very first home: an adorable 4-bedroom, bungalow-style house next to public transit AND a state park reservation. For the first time in over a decade (and in some cases, ever), I will have:
- More than 1 bedroom
- More than 1 closet (!)
- My own laundry
- A yard (gardening, anyone?)
- A porch
- A WATER BILL (no better reason to conserve, right?)
In light of my newfound house-poor status, I thought I’d post my favorite wintertime/cheapo breakfast. No more early-morning pit stops at Dunkin’ Donuts for THIS gal!
“It’s all about the Benjamins” Oatmeal
- 1 cup old-fashioned oatmeal (do not use quick-cooking or instant)
- 2 1/3 cups water
- Pinch salt
- 2 tablespoons creamy peanut butter
- 1 banana, cut into 1/4-inch slices
- 1/3 cup low-fat milk
- 1/2 teaspoon unsalted butter
Directions: Combine oatmeal, water and salt in a medium saucepan. Bring to a boil, stirring, over medium-high heat, then reduce the heat to medium and cook, stirring occasionally, for five minutes, until thickened & creamy. Add the peanut butter, banana, milk and butter; mix gently to combine. Cook for one minute. Serve hot. To reheat, add a little extra milk. (It tastes even better the next day, and has just over 200 calories per serving, so go ahead and double it!)
This makes 2 to 3 servings, and has 4g fiber per serving, plus 7g protein. Carb count is 30g per serving for any diabetics out there.
(Adapted from French Women Don’t Get Fat).