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| Survival garden (yoyo) plantain pantry oatmeal |
Most all understand the importance of having a reasonable amount of food set aside, in store for the unexpected. We have our pantry relatively well stocked, though as we've been staying home and using up the food, so it should be refilled soon.
For me the biggest challenge in integrating pantry food into our daily diet is tastefulness and variety.
This morning's plantain oatmeal breakfast was one of the best we've made in a long time, and quite easy to put together from mostly staple items.
In fact, Judy commented that the dish was the best oatmeal she's had.
Easy to make. Slice up two small and very ripe (blackened peels) plantain and place in a pot with two cups water, bring to a boil then turn down heat.
Add 3/4 cup organic oats, 2 tablespoons, cinnamon, the juice of one lemon or lime, and a handful of raisins.
Simmer for three minutes. Place in a bowl with a touch of ghee and enjoy!
Stored pantry goods can be delicious!
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