1/1 Photo of Banana Bread Oatmeal
A delicious breakfast recipe from the people at Quaker Oats! The toasted pecans make it a real treat, and it can be dairy-free if soy milk is used (and soy yogurt, if desired).
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- 3 cups nonfat milk or 3 cups soymilk
- 3 tablespoons firmly packed brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt (optional)
- 1/4 teaspoon ground nutmeg
- 2 cups oats (quick or old fashioned, uncooked)
- 2 medium ripe bananas, mashed (about 1 cup)
- 2 -3 tablespoons coarsely chopped toasted pecans (see tip)
- nonfat vanilla yogurt or soy yogurt (optional)
- banana, slices (optional)
- pecan halves (optional)
- 1In medium saucepan, bring milk (or soy milk), brown sugar, spices and salt to a gentle boil (watch carefully); stir in oats.
- 2Return to a boil; reduce heat to medium.
- 3Cook 1 minute for quick oats, 5 minutes for old fashioned oats, or until most of liquid is absorbed, stirring occasionally.
- 4Remove oatmeal from heat.
- 5Stir in mashed bananas and pecans.
- 6Spoon oatmeal into six cereal bowls.
- 7Top with yogurt (or soy yogurt), sliced bananas and pecan halves, if desired.
- 8Tip: To toast pecans, spread evenly in shallow baking pan.
- 9Bake at 350°F 5 to 7 minutes or until light golden brown.
- 10Or, spread nuts evenly on microwave-safe plate.
- 11Microwave on HIGH 1 minute; stir.
- 12Continue to microwave on HIGH, checking every 30 seconds, until nuts are fragrant and brown.
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Nutritional Facts for Banana Bread Oatmeal
Serving Size: 1 (226 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 339.1
- Calories from Fat 65
- Total Fat 7.2 g
- Saturated Fat 1.0 g
- Cholesterol 2.4 mg
- Sodium 54.8 mg
- Total Carbohydrate 57.2 g
- Dietary Fiber 7.1 g
- Sugars 17.9 g
- Protein 13.8 g