Oatmeal With a Twist!

I’ve generally never been a fan of oatmeal as a breakfast option.  I’m not sure what turned me off — texture, taste, other?  — but something didn’t sit well with me early on and I’ve never done much with oatmeal as a breakfast food in quite some time.  However, I have used oatmeal when baking (cookies, cakes, etc.).  However, I think I have finally found a recipe for oatmeal that sounds palatable to me.  It is probably not the healthiest way to eat oatmeal, but I can’t wait to give it a try in the not too distant future.  Of course, having bacon on the ingredient list never hurts.

Peanut Butter, Banana & Bacon Oatmeal

4 cups milk
1 cup steel cut oats
½ cup crunchy peanut butter
2 T packed brown sugar
2 bananas, peeled and cut into chunks
4 strips bacon, crisp-cooked and crumbled
2 T flaxseed, ground
2 T grape jelly
½ cup chopped strawberries

In a large saucepan, bring milk just to a boil over medium heat (watch to make sure it doesn’t boil over). Add oats and 1 t salt.  Reduce heat to medium-low.  Cook uncovered, 25-30 minutes or until the oats are tender and mixture is thickened and creamy stirring frequently to prevent skin from forming and to prevent sticking.  Remove from heat.

Preheat oven to 400 degrees. Stir peanut butter brown sugar, bananas, bacon, and flaxseed into oats.  Spoon into a 9-inch cast iron skillet or 1-1/2 quart casserole.  Bake 10-15 minutes or until heated through.  Stir in jelly.  Top with strawberries and additional bacon.  Drizzle with additional jelly.

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