Hi friends! Since I’m kind of sleep deprived and as a result woke up this morning feeling like I was hit by an 18 wheeler, I’m cheating on this week’s WIAW and reposting an old favorite that I made for the first time in many, many months (like…9?) today.
I used to love this banana oatmeal with peanut butter-last year I would have it many times a week. However, since I discovered I can no longer eat nuts, I’ve been too depressed to make it again without peanut butter. But I guess something about this weather brought the craving back! Go figure. And it’s not too shabby with sunflower seed butter.
I kind of screwed this up though-I seem to have forgotten that when you make oatmeal, you actually need a sizable amount of liquid for the oats to absorb. Oops. So follow the recipe, unlike me! It’s clearly been too long. This morning I split it into 2 halves and ate the second half post-Crossfit.
1 ripe banana
1 packet of plain instant oats (I used quaker)
2/3 c vanilla unsweetened almond milk, or other milk of choice ( I usually eyeball it, less dishes!)
2 egg whites (once again, this is an estimate)
First, mash up the banana in a microwave safe bowl.
Add other ingredients and stir.
Microwave on high for 1.5 minutes (I recommend putting the bowl on a plate and covering in case it overflows)
Stir, and microwave an additional 1.5 minutes.
I always top mine with a dollop of peanut butter.
This is my go-to oatmeal recipe. As in, the only oatmeal I will ever make or eat!
Sorry for the craziness of this post-I promise I’ll come up with something good for tomorrow! Here are some bonus food pictures:
Do you ever wake up feeling like you were hit by an 18 wheeler? Is this quarter over yet?