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Why oatmeal can get a bad rep, and how to make it the *right* way

Hello everyone and welcome back to the food blog, where today I’ll be discussing oatmeal and sharing one of my favorite cozy breakfast recipes. Growing up, we all were stuck with the basic Quaker Oats microwavable packets and told to call it a day. This is by no means to slander Quaker Oats but hot take...those packages aren’t very good and made us all kind of hate oatmeal. Throughout my foodie journey, I've realized just how versatile and delicious oats actually can be.

Pictured above are my two favorite brands of oats that I use. Bob's Red Mill linked here.

My older sister Trisha is also a big foodie (guess it runs in the family) and it was her that actually first taught me how to make oats actually taste good, and not just like mush.

The video above gives a visual for the consistency we're going for.

I’m getting a bit sidetracked here but I think one of my favorite parts of cooking is the way you can bond with others. The sharing of recipes, ideas and methods have connected me with people across the world and have even formed into friendships. Looking a bit closer to home, my sister has always been one of the most influential people in my wellness journey.

There’s no one else I can always call to vent to about my poor digestive symptoms, she’s the first to recommend new & fun food products, and she’s the first person I really ever cooked with. Food is attached to many memories for me, and in an interesting way I think my sister showing me her oatmeal method is part of what makes it so special. So, this oatmeal is not the microwavable mush that I regularly consumed as a child (and as a freshman in college, shoutout dorm room food) but it is delectable, filled with flavor and something you’ll look forward to bright and early in the morning.

I also managed to find this photo of me with my mushy dorm room oatmeal that I sent to my mom freshman year...not really sure what the mirror selfie was for but just thought it would be funny to include.

Okay now back to the actual recipe...the secret ingredient? A banana!

Mashing a banana into your oats on the stovetop while they're boiling is the key to a sweet, thick consistency. Who knew that two mushy foods added together make such a great combo. As usual these oats are vegan and gluten free but I promise, they are loved by all.


(serves 1)

  • ½ cup of oats (I like Bob’s Red mill or Trader Joe’s brand)

  • ¾ cup water

  • ¼ cup any non dairy milk (My favorite oat milk linked here & almond milk linked here)

  • 1 tsp cinnamon

  • 1 tsp pumpkin pie spice

  • 1 tsp vanilla extract

  • ½ ripe banana

  • 1 scoop vegan vanilla protein (optional)

  • 1 tbsp of liquid sweetener (maple syrup/honey/agave/date syrup)


  • Add your oats, water, non-dairy milk, spices & protein (if you’re using) to a pot on the stove. Stir well until everything is combined and then heat on medium (stirring every so often) until the mixture comes to a boil

  • Once boiling, take your ripe banana and mash it thoroughly into the oatmeal. Add your vanilla extract and liquid sweetener next and stir

  • Allow the banana to become fully immersed in your mixture, stirring often until you reach a thick consistency

  • Add to a bowl and choose whatever toppings you’d like! I went with more bananas, almond butter, coconut yogurt & cinnamon

I hope you enjoy this recipe if you decide to try it out! I’d love for you to send me a photo or tag @tanya_tastes on Instagram with your recreations. :)

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