Oatmeal is the perfect hearty breakfast or morning snack for a cool autumn day. The variations are limitless, whether your making the original recipe or incorporating oatmeal in a smoothie or casserole.

I can’t count how many different ingredients I’ve combined in my oatmeal recipes; carrots, applesauce, coconut and pineapple, quinoa and apple, coconut, banana and almond butter, pumpkin pie, strawberries…and not to mention, a handful of yet-to-be-published recipes!

I have to say one of my all-time favourite combos however, is banana and carob. (I’m hooked on this combo-I really think I need a carobvention!!).  And why not throw some flax in there for good measure…and for a healthy does of Omega-3’s!

Carob is a great substitute for cocoa because it’s caffeine-free and has a delicious chocolate-caramel flavour, which works wonders for this oatmeal!

Ingredients
(Yields 1 cup)
1 cup distilled water (if you do not want a porridgy oatmeal use 3/4 cup)
1/4 cup instant oats
2 tbs. plain full-fat Greek yogurt
1/2 large ripe banana, mashed or chopped into cubes
1/2 tsp. carob powder
1/8 tsp. cinnamon
1 tsp. vanilla extract
1/4 tsp. ground flax seed
1/8 cup golden raisins (optional-pre-soaked for 5 minutes to soften)
Maple syrup, quantity as desired (for babies 12+ months)

Bring water to a boil on medium-high in a medium saucepan.

Once boiling, add all the ingredients (except for the banana and yogurt) and immediately reduce the heat to medium low.  Cook for about 5-7 minutes or until the oatmeal has thickened.

Once thickened, take off the heat and stir in the yogurt and banana (and raisins, if desired).

If you have any leftovers this recipe freezes well too.  Just add some milk or water when reheating to get back that smooth, creamy consistency.

Garnish with softened golden raisins for added texture.