I wish I could say I’m the type who bounces out of bed at 5 AM every morning, giddily skips to the kitchen and prepares a three-course breakfast complete with proper tea, fresh-cut hydrangeas and The New York Times.

Try instead: limbs flying everywhere as I grab my bag, throw on heels, reach (sometimes unsuccessfully) for a Luna bar or green apple and sprint out the door. However…HOWEVER! This oatmeal is something worth waking up early for. I never in my wildest dreams thought I’d type that sentence.

This stuff tastes like straight up banana bread. Not to mention, it keeps you full all morning and is super good for you. The recipe was inspired by Hungry Girl’s “Growing Oatmeal”. Apparently when you cook 1 serving (1/2 cup) of oatmeal with twice the amount of liquid and for twice as long, you wind up with practically three times the amount of food without adding any calories. I sincerely hope I just blew your mind. Might as well make it taste like banana bread, too!... (recipe after jump)

"Banana Bread" Oatmeal
  Ingredients:
1 large banana, sliced (set a few slices aside for the end)

½ cup old fashioned rolled oats

½ tsp vanilla extract

½ tsp almond extract

¼ tsp cinnamon

¼ cup pecans

1 cup unsweetened vanilla almond milk

1 cup water

1 tsp Truvia (or whatever else you have)

and if you’re an 80 year old woman like me: 2 tsp benefiber


Directions:

1. Bring a small pot to medium heat. Add all ingredients, the rolled oats last to go in.

2. Stir frequently until the oats absorb most of the liquid, about 10 minutes

3. Top with remaining banana slices and enjoy!