Oatmeal with Banana & Walnuts

Welcome to exam mornings in medical school.

Throughout college I always had a bowl of frosted shredded wheat the morning of an exam.  Things were easy back then.  Exams never lasted very long and to be perfectly honest weren’t ever that hard.  Then came medical school.  And while some may claim that these tests weren’t any harder than those in undergrad, well, maybe they’re right (but they probably weren’t English majors).  Harder or not, medical school exams definitely required more endurance and a heartier breakfast.  Thus was born the oatmeal + walnut + banana combo.

During my first two years of medschool I mostly used quick oats and made them in the microwave.  In my last years of medical school I’ve upgraded to Steel Cut.  They’re a bit more time-consuming (as it turns out I have time now) and I think they’re better.  Plus, who wouldn’t want to eat a box of oats with an Irish blessing like this right before walking into a big exam:

May the road rise up to meet you.
May the wind be always at your back.
May the sun shine warm upon your face.

Amen to that.

Steel Cut Irish Oatmeal with Banana & Walnuts
Yield: 2 servings


2 cups water
1/2 cup Steel Cut Irish Oatmeal
1 banana, sliced
1/2 cup walnuts, chopped
2 tsp brown sugar, optional
1 T milk, optional


Bring 2 cups water to a boil.  Add 1/2 cup Oats, stir well.  When the porridge is smooth and beginning to thicken, reduce heat and simmer uncovered for about 30 minutes, stirring occasionally.

Alternatively, you can use this short cut: Boil 2 cups water.  Add 1/2 cup oats.  Simmer 1 minute.  Cover pot and store overnight in refrigerator.  The next morning cook the oatmeal on low for 9-12 minutes, stirring occasionally.

Once cooked, transfer oatmeal to serving bowls, top with bananas, walnuts & brown sugar.  Mix together.  If you like your oatmeal a bit thinner, add 1 T milk.  Enjoy.

Source:  Oats: McCann’s Imported Steel Cut Irish Oatmeal Box, Toppings: Anna Maria original


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