too simple, continued

I’ve had so many comments and questions about the oatmeal pictured in my last entry, that I decided to go ahead and dedicate a quick post to it.  Many of you may not have been reading a few months ago when Bella Eats was more of a food diary than a space for sharing recipes.  I posted so many pictures of this breakfast during those first few food diary months that I’m surprised people didn’t stop reading out of sheer boredom!  To those of you who have been reading for awhile, I’m sorry if this post looks familiar.

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This oatmeal is one of my favorite daily breakfasts, so quick to make before work and hardy enough to keep me satisfied until lunch time. I was introduced to stove-top oats through the blog world – prior to reading Kath’s and Heather’s sites I was a pre-packaged instant oats kind of girl.  Not any more.  Stove-top oats are far superior in texture and flavor, and if you get old-fashioned rolled oats they only take 10 minutes to make.  They are worth the extra few minutes, I promise.


Adding mashed banana to my oatmeal was something I learned from Kath, and I’ve never gone back.  I love the creaminess the banana gives the oats and never skip this step even if the toppings change.  Wheatberries are another Kath-inspired addition – I love their chewy texture.  When I’m eating oatmeal often (nearly every day during the cold months) I’ll make a pot full of wheatberries to use all week.  You buy them dried, in the bulk foods section, and boil them in water for about 20 minutes, depending on the texture you’re going for.  I like mine a little chewy, so 20 minutes is all it takes.  Drain them and store them in an airtight container in the fridge for 7-10 days.  And the figs – oh the figs – they are the best part.  Their tiny little seeds and sweet flavor add so much to each bite.  Love.

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I’ve tried many different variations of mix-ins, from fresh fruit to chocolate chips to canned pumpkin, but I always come back to this combo.  What are your favorite oatmeal toppings?

Stovetop Oatmeal with Banana, Figs and Almond Butter


  • 1/2 cup rolled oats, 1 cup water, pinch of salt
  • 1/2 mashed banana
  • 1 tbsp soy milk
  • 1 tsp ground flax seeds
  • cinnamon to taste
  • 2 dried figs, chopped
  • 2 tbsp cooked wheatberries
  • 1-1/2 tbsp almond butter (crunchy peanut butter is delicious too, and adds another great texture)


  1. Bring 1 cup of water to a boil.  Add pinch of salt and 1/2 cup of rolled oats. Bring to a boil, reduce heat to medium and simmer, stirring occasionally.
  2. When the oats have absorbed most of the water, after 5-7 minutes, turn off the heat.  Add the mashed banana and splash of soy milk.  Stir.  Add the flax seeds and cinnamon, stir.
  3. Pour oats into bowl and top with chopped figs, wheatberries and almond butter.
  4. Stir everything up so that the almond butter swirls through the whole mix.
  5. Enjoy, and if you choose, comment after each bite about how delicious the texture is.  I do every time.

oats 7

For those of you who have stuck around since the early food diary days – Thank You! – I appreciate each and every one of you and love seeing comments pop up from familiar names as well as new readers.


16 responses to “too simple, continued

  1. Not to be all creepy, but you’ll be seeing my name pop up for a long time 😉

    I’ve got to try the wheatberries addition!

    Cinnamon and almond butter are my oatmeal must haves!

  2. The addiction of banana really does make all the difference in the world. I like to stir in Peanut Butter and Co’s cinnamon raisin swirl.


    PS-thanks for the love on my pesto post. Now that we are actually getting some sun that stays up past 8 I am getting some decent pictures 🙂

  3. lovely bowl of oats! i personally love adding dried figs, it’s just so christmasy!

  4. beautiful as always.

    I have NEVER tried figs in mine, but I should. They look so pretty.

  5. I have made your oat combination a couple times before and I’ve got to say its one of my very favorites. I don’t use banana but all the toppings are just spot-on and amazing together.

  6. Figs & AB = perfection.

    I love your blog, are you kidding? 😀

  7. Ooh, wheatberries sound really good! I love chewy things!

  8. This breakfast I could look forward to—pretty, sweet, salty and filling. Yum! I also like to swirl in a spoonful of whatever jam is on hand.

  9. Aw Sarah, that makes me happy! 🙂

    Whitney : I still haven’t tried PB&Co’s Cinnamon Swirl, but I am a BIG fan of Dark Chocolate Dreams! Doesn’t daylight make all the difference?!? I’m dreading winter…

    Kelsey: Figs are the best!

    Brandi: Thank you! And yes, you should! 🙂

    Shelby: Thank you! I’m so glad that someone has tried it! 🙂

    VeggieGirl: Its so good to see your comments…glad you’re back! 🙂 And I totally agree about Figs and AB…so delish.

    Mica: If you like chewy, you’ll love wheatberries. Try them!

    Jen: I love the idea of jam swirled in! I bet its beautiful too…

  10. this looks eerily similar to the oats i had this morning. i read your other post, so maybe i subliminally worked the ingredients in as i set to work for breakfast? either way, it was a smash, as always.



  11. Three cheers for oatmeal and wheatberries!!

  12. That looks beautiful. And delicious! I should definitely try wheatberries.

  13. Oh Andrea,
    Your bowl of oats looks amazing – I’ve missed them so. 🙂

    My favorite toppings? Almond butter. That’s all I need.

  14. I haven’t had wheatberries in ages – a trip to whole foods is in store!

    Love your combo!

  15. livingwithleah

    I always use unsweetened almond milk to make my oats, use Kaths banana method, and add some ground flax, vanilla whey, and vary the other toppings. One of my all time favs is coconut shredds, walnuts, and dates. I also like chocolate chip and almond butter, or blueberries w/ almond slivers!

  16. such great pictures! I love this post. I also think oatmeal is such a great vehicle for other yummy flavors. glad to have found your blog ~

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