St. Patrick’s Day is coming up! I have mixed feelings for St. Patrick’s Day. In a way, I adore it. It reminds me of my beloved Ireland, where I studied abroad during college. On the other hand, the way Americans celebrate it is almost offensive to me. Yes, even in Ireland, binge-eating and drinking is the tradition, but in America, all of it is surrounded by an absurd mockery of the culture. TV and radio ads are taken over by obnoxious fake Irish accents, ridiculous looking leprechauns are plastered everywhere, and everything is dyed fluorescent green. Nooooo. . .
Last year, I rejected that by making Irish Soda Bread Baked Oatmeal, which turned out surprisingly well (to this day I’m shocked it actually turned out). This year, I decided to embrace the American absurdity and make a Shamrock Oatmeal. Why not, right? Unlike McDonald’s, my porridge contains no dairy and no food coloring. Instead, it’s extraordinarily rich in nutrients (but still packed with flavor).
What’s the secret? Spinach.
Yep, this is a Green Monster oatmeal. I don’t make them often, mostly because it’s hard to take an attractive picture of them. Even looking at these pictures now, I’m a little grossed out…but who cares? The oatmeal was delicious. 🙂
What you'll need:
- 1/2 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1 ripe banana
- 1/2 cup water
- handful (or two) of fresh spinach (stems removed)
- 1/4 tsp peppermint extract
- pinch of salt
How to make it:
- Bring 1/2 cup milk (or water) to a boil, add oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
- In a blender of processor, puree banana, 1/2 cup water, and spinach until smooth.
- Once more of the liquid has absorbed, add spinach mixture, peppermint extract, and salt. Stir.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.).