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Amazing! I doubled the recipe (for my daycare kids) & made it just as written, except I only used 3 T of brown sugar instead of 4 and it was perfect! Thanks so much! The kids LOVED it :)
Mmm good! Have had banana and oatmeal before, but the addition of the vanilla and cinnamon makes this one better then the others we have had. Made as written and found the oatmeal just a bit thin, next time will cut the water to 1 1/2 cups. Thanks so much for the post.
Very good. With the banana it is very filling, and definitely served 2 big eaters at our house. Like another reviewer, I skipped the margarine and halved the brown sugar, since we do not like things too sweet.
I used a very ripe banana so the taste was really intense.
Like banana bread in a bowl, all warm and bananaliscious - this was a wonderful brekkie this morning! I reduced the margaine/brown sugar/walnuts to save a few calories and never use milk or half-n-half on my oatmeal - and it was just perfect me. I'm sure I'll be making this again and again this winter!
First I need to say that I made a 1/2 serving and with the banana it made lots! I used old fashioned oats, a 1/4 tsp of butter extract, reg Splenda, a 1/2 tsp of cinnamon and no milk/cream of any sort. It made a grand breakfast that I enjoyed. :D
This was very good. Used pecans instead of walnuts (that is what I had on hand) and milk instead of half-and-half (and didn't measure). Yum!
Scrumptious oatmeal- can't go wrong with these ingredients! :yum: I used soymilk and omitted the margarine. Thanks for posting.
This was a lovely filling brekky, I used Splenda to sweeten & topped with vanilla yoghurt rather than milk or cream, loved the addition of walnuts, thanks MsSally.
A good healthy and basic recipe, but I had to adjust it some. First, it needed some salt (1/4 teaspoon). It was too sweet and needed only 1 tablespoon of sugar. The half and half was too heavy, therefore, I used regular milk. I found that it made one serving not two. Maybe all of these adjustments were personal preferences, but I kept a copy with my changes for future use. This recipe was chosen and prepared as a participant in the 2008 Recipe Swap #14.