Oatmeal and I are in a serious and dedicated relationship. If you think I’m kidding, then check out my Instagram and think again. I eat oatmeal at least three times a week, but probably more if we’re being honest. It’s just so dang versatile.
I’ve never minded waiting for stovetop oatmeal to cook. I think it tastes a lot creamer and is even more voluminous (is that possible??). However, for the sake of this recipe, I’m going to include how to make this recipe in the microwave, because we all know as soon as school starts again, that’s what I’ll be doing.
As I’ve stated before, I love banana bread, so I knew I had to make it into an oatmeal flavor. It’s so easy to make, even though the title can throw people off. Without further ado, let’s get started!
INGREDIENTS (Serves one):
1 cup water + 1/4 cup almond milk (set aside)
1/4 cup liquid egg whites* (or one egg white)
1 banana- 1/2 mashed, 1/2 sliced
1/2 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp nutmeg
Toppings of choice (In the photos, I used greek yogurt, almond butter, strawberries, blueberries, cherries, coconut, and Purely Elizabeth granola)
* = optional
In a microwave safe bowl, add the oats, water, extract, and mashed banana. At this time you will add the egg whites if you’re using it, but if not, that’s fine. Let the mixture sit for five minutes while you slice up your toppings. Once five minutes has passed, place in microwave for 2:30 minutes. Use a deep bowl to avoid the oats from overflowing while cooking. After the 2:30 has passed, take out of the microwave, add your toppings + almond milk + spices and enjoy!
Heat up your water on a high heat. Once the water is boiling, add your oats and vanilla extract. Stir around for one minute, then add the egg white. Stir the egg white and then add the mashed banana. Stir that around and let sit until ready (I like to leave it with a little liquid to get it creamy). Once done, pour into a bowl, add your toppings + almond milk + spices and enjoy!
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