As I type this, my eyelids are drooping. I don’t often talk about my work life on here, but times like this make it difficult to contemplate anything else. I spent the weekend redecorating my classroom, and on Saturday I was at school from 10 AM to 10 PM. ON THE WEEKEND, you guys! Today, I worked a similar length, but at least I was able to spend a portion of those hours working in my favorite coffee shop.
When I made this oatmeal on Sunday morning, I struggled to stay motivated. After working 12 hours a day, 8 days in a row, baking an oatmeal seems incredibly undesirable. However, this is what I scheduled to prepare over the weekend, and I had all the ingredients to do so. I knew the results would be worth it.
As my regular readers know, I’m a big fan of lemon-flavored oatmeals, especially once I discovered lemon extract. GAME CHANGER. I will not lie to you: the banana isn’t entirely hidden. However, if you like my lemon poppy seed recipe, you’ll probably like this one. I topped mine with coconut, in case you were wondering. Then, I went back to work. 🙂
In retrospect, I should have topped this with coconut butter. Oh my GAWD.
What you'll need:
- 1/2 ripe banana
- juice of one lemon
- 2 tbsp milk of choice
- 1/4 tsp lemon extract
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/4 tsp baking powder
- pinch of salt
How to make it:
- Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
- In a large bowl, mash banana thoroughly. Stir in lemon juice, milk, and lemon extract.
- In another bowl, combine dry ingredients: oats, baking powder, and salt. Once mixed, add to wet ingredients and stir until combined.
- Transfer to the ramekin and bake for 22-26 minutes.