Sweet and Salty Oatmeal for Breakfast

I have quite a busy morning. The storm is raging outside and it might take longer than usual to get to to the office, no time for cooking.
For breakfast, I fixed two bowls, using the oatmeal, I cooked over the weekend.
Sweet flavour for GP:

I used:

• Blue Agave sirup
• Chia seeds
• Peanut butter
• and slivered almonds for crunch

Mine was very simple, just chia seeds and feta:

Have a nice day, Ladies!

Oatmeal Sunday Morning

We had a terrific Saturday night hanging out with the 'rents, sipping cocktails and noshing on South East Asian apps at the E&O Trading company down south (my first visit of their SJ outpost). I have to say that while the food was good overall, the copious amounts of salt that dominated almost every dish managed to make me extremely thirsty overnight. What better way to counteract the salt overload than treating my tastebuds with a dose of velvety, sweet goodness (a.k.a creamy banana steel cut oats)?

I measured a cup of Bob's Red Mill organic whole grain steel cut oats (also known as Irish or Pinhead oats) that I had bought at Costco and sliced a very ripe banana on top of them. I then poured a cup of water and a cup and a half of 2% milk (I am a Straus Creamery fan) and sprinkled a tiny bit of salt (for extra creaminess), cinnamon (for extra complexity - you wouldn't even be able to taste it at the end) and Madagascar Bourbon pure vanilla powder on top.

While the oats are simmering ( it should take about 20 minutes), I am sipping my mini Nespresso latte and getting ready to tell you about our quick, home-made Saturday lunch...

The oats are ready, they bubbled for about 20 minutes and reached a pretty creamy consistency. I never cook them with milk so I was pleasantly surprised by the texture, not mushy at all, just smooth and thick, the oat kernel' shape intact but not crunchy.

Crisco's toppings: coconut flakes, goji berries, raisins, peanut butter, honey

My toppings: raisins, kamut+ spelt berries, peanut butter, honey