I knew I would love this recipe. Bananas + pineapple + cinnamon + pecans. I love all of those ingredients, and I keep them on hand consistently. So why didn’t I make it earlier?
I always envisioned it as a baked oatmeal recipe. As my regular readers already know, I much prefer stovetop oatmeal. That kept me from making this sooner. Finally, last weekend I decided to do things my way and enjoy this recipe in the form I would prefer. Therefore, I give you cake batter. Cake batter is trendy now anyway, isn’t it? 😉
I’m certain the traditional hummingbird cake uses crushed pineapple, but I had no qualms with just using tidbits. The older (and dare I say wiser?) I get, the more I believe I should just do whatever the heck I want, whether it’s “correct” or not. My Twitter followers will remember this moment:
So I will make hummingbird cake batter oatmeal, and it won’t be baked like a cake. I will use tidbits of pineapple instead of crushed. I will not top it with a cream cheese frosting. And will anyone be offended by any of this??! Probably not! (Except maybe that Pinterest troll.)
What you'll need:
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1 banana, mashed
- 1/4 cup fresh or frozen pineapple, diced or even crushed
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- pinch of salt
- pecans for serving
How to make it:
- Bring milk (I use an equal mixture of almond milk and water) to a boil, add oats, and reduce heat to medium. (If you’d like to add flax or chia seeds, do so now. I recommend flax.)
- Add mashed banana and pineapple to the oatmeal. Stir.
- Once more of the liquid has dissolved, add vanilla extract, cinnamon, and a pinch of salt Stir.
- When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Top with pecans and another splash of your milk of choice. You could also add a cream cheese topping.