This banana bread oatmeal recipe has cinnamon, nutmeg, bananas, and pecans — delicious additions to your morning oatmeal — and has everything you love about banana bread.
Ingredients
- fat-free milk: 3 cups
- firmly packed brown sugar: 3 Tbsp
- ground cinnamon: 0.75 tsp
- salt: 0.25 tsp
- ground nutmeg: 0.25 tsp
- Quaker® Oats (Quick or Old Fashioned, uncooked): 2 cups
- ripe bananas: 1 cup (mashed)
- toasted pecans: 2 Tbsp (coarsely chopped)
- Plain or vanilla non-fat yogurt: 1 tsp
- Banana slices: 1 piece
- pecan halves: 1 Tbsp
Metric Conversion
Stages of cooking
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Bring milk, sugar, cinnamon, salt, and nutmeg to a gentle boil in a medium saucepan (watch carefully); stir in oats. Return to boil; reduce heat to medium and cook, stirring occasionally, until most of liquid is absorbed, about 1 minute for quick oats and 5 minutes for old-fashioned oats.
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Remove oatmeal from heat. Stir in mashed bananas and pecans.
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Spoon oatmeal into 6 cereal bowls.
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Top with yogurt, sliced bananas, and pecan halves, if desired.
