How to Make Your Morning Oatmeal Taste Like Cookies |

Anna Monette Roberts from POPSUGAR shared this amazing recipe. Her younger sister, a vegan, gluten-free home cook extraordinaire, introduced her to this microwaveable oatmeal recipe, which she likes to call “microwaveable oatmeal cookie,” because the texture and taste is like a batch fresh out of the oven.

The first time she watched her sistermake this recipe, she couldn’t conceal my bafflement — why is there no water?! Can banana and peanut butter alone really rehydrate the oats? Being the wiser-yet-younger sister, she calmly brushed my anxiety aside and said, “Just trust me on this one, OK?”

Even those who claim they are oatmeal averse won’t be able to resist scraping the last bite of this recipe. The oatmeal becomes fluffy and almost cake like — rather than sticky like when cooked on the stovetop or rehydrated with boiling water. And the best part of this recipe is that it’s extremely filling.

INGREDIENTS

1 large banana, mashed
2 tablespoons peanut butter
1 (50-gram) packet or 1/2 cup of plain, unsweetened instant oatmeal
Splash of nondairy milk, optional
Flake salt, to taste
Ground cinnamon, chocolate chips, or berries, as garnish

DIRECTIONS

Fully mash a banana in a mug. Mash in peanut butter until fully combined. Stir in oatmeal. If mixture is too dry, splash a bit of nondairy milk and continue mixing. Press mixture down until it’s flat.
Microwave for 2 minutes or until oatmeal becomes slightly translucent and the top becomes spongy and cake like.
Garnish with flake salt, ground cinnamon, chocolate chips, and/or berries.

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