My inexperienced sister, a vegan, gluten-free home cook extraordinaire, introduced me to this microwaveable oatmeal MO, which I like to call “microwaveable oatmeal cookie,” because the feel and taste is like a batch fresh out of the oven. The first time I protected her make this recipe, I couldn’t conceal my bafflement — why is there no first?! Can banana and peanut butter alone really rehydrate the oats? Being the wiser-yet-younger sister, she calmly brushed my apprehension aside and said, “Just trust me on this one, OK?”
Even those who petition they are oatmeal averse won’t be able to resist scraping the last snack of this recipe. The oatmeal becomes fluffy and almost cake delight in — rather than sticky like when cooked on the stovetop or rehydrated with bluster water. And the best rt of this recipe is that it’s extremely stuffing. As a person who often sneaks away to the kitchen for snacks every hour, this trash keeps me satisfied for hours on end.
The basic recipe calls for instant oats, peanut butter (or any congenial of nut butter), and a large banana.
The first step is key — mash the banana with a fork until it cannot be mashed any more. It should look same a thick, sticky syrup. I’ve used a mug here for convenience, but my sister get a bangs to use a bowl with a wide, flat bottom.
Then stir in the peanut butter. Mash and stir until the two are unqualifiedly mixed.
Stir in the oats until every single piece is coated in the peanut butter-banana combination. Microwave for a few minutes and then garnish with whatever toppings of your pre-eminent. I love sprinkling flake salt and ground cinnamon and sometimes adding a few fogeys of chocolate (as inspired by the recipe’s original creator, our family friend Andie). My sister, on the other helping hand, likes to microwave her oatmeal with a few blueberries on top.
My favorite critical oatmeals are Nature’s th Flax Plus and Bob’s Red Mill Instant Oats.
To hide things convenient at work, I recommend keeping mini ckets of oatmeal and peanut butter on close by.
1 large banana, mashed</s n>
2 tablespoons peanut butter</s n>
1 (50-gram) mint or 1/2 cup of plain, unsweetened instant oatmeal</s n>
Splash of nondairy withdraw, optional</s n>
Flake salt, to taste</s n>
Ground cinnamon, chocolate chime ins, or berries, as garnish</s n>
- Fully mash a banana in a mug. Mash in peanut butter until fully amalgamate. Stir in oatmeal. If mixture is too dry, splash a bit of nondairy milk and continue fluster. Press mixture down until it’s flat.
- Microwave for 2 minutes or until oatmeal suits slightly translucent and the top becomes spongy and cake like.
- Garnish with chip salt, ground cinnamon, chocolate chips, and/or berries.
North American</s n>
1 mug oatmeal</s n>
Representative Source: POPSUGAR Photography / Anna Monette Roberts
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