Oatmeal with banana and maple syrup

I don't post nearly as many breakfast recipes as I should. You see, although Nora is eating solids now and is a very happy eater, then there's still only two proper eaters in our house. Despite of that we bake lots of cakes and quiches and tarts and pies (all for the good of the users of my Estonian site). On most days, we have something for dinner and then eat the rest of the cake or tart for breakfast the following morning, so I rarely make special breakfast dishes (Sunday morning pancakes is an exception, of course). I know I should eat oatmeal or other hot cereal for breakfast much more often, but a slice of yesterday's cake is a lazy, but quick alternative.

However, I may have just stumbled upon a hot cereal recipe that I might bother to make even if there's some cake in the house. My dear blog friend Alanna has posted several healthy oatmeal recipes (one of which - Alanna's famous oatmeal with peanut butter - she served me when I visited her in St Louis in Summer 2008). I added a generous drizzle of maple syrup to her Stovetop Oatmeal with Whipped Banana, and LOVED IT!

What's your favourite breakfast? And how do you like your oatmeal?

Oatmeal with banana and maple syrup
(Kaerahelbepuder banaaniga)
Serves 2 to 3

1 cup of old-fashioned/rolled oats
1 cup of milk
1 cup of water
0.5 tsp salt
1 large ripe banana, peeled and thinly sliced
maple syrup, to serve

Mix oats, milk, water and salt in a saucepan. Bring to a simmer, then reduce heat and stir for a few minutes.
Add the sliced banana and continue simmering the porridge for about 7 minutes, stirring regularly with a wooden spoon, until the oats are ready.
Serve at once with a generous drizzle of maple syrup.