Banana Nut Oatmeal Recipe • 5★ • 20 min
1 ½ cups unsweetened non-dairy or whole milk, plus more for serving
- 1 ½ cups unsweetened non-dairy or whole milk, plus more for serving
- 1 cup water
- 1 cup old-fashioned rolled oats
- Pinch of salt
- 1 large, ripe banana
- 1 tablespoon almond butter
- ½ teaspoon ground cinnamon, plus more for serving
- Maple syrup, to taste
- 2 tablespoons toasted, chopped nuts, for topping
- In a large, nonstick skillet, combine the milk, water, oats and a pinch of salt. Bring to a simmer over medium-high, then reduce heat to medium and cook, stirring frequently, until the oats are tender and a spoon dragged through the liquid leaves a trail for a second or two, 5 to 7 minutes. (The oatmeal will thicken off the heat.)
- Remove from the heat. Thinly slice the banana. Add half the banana and all the almond butter and cinnamon to the oatmeal. Smash the banana with a fork, then stir to combine. Taste and if you’d like it sweeter, add maple syrup to taste.
- Scoop into bowls and top with the remaining banana slices, nuts and a sprinkle of cinnamon – plus a drizzle of milk and maple syrup if you’d like.
Preparation
- Step 1In a large, nonstick skillet, combine the milk, water, oats and a pinch of salt. Bring to a simmer over medium-high, then reduce heat to medium and cook, stirring frequently, until the oats are tender and a spoon dragged through the liquid leaves a trail for a second or two, 5 to 7 minutes. (The oatmeal will thicken off the heat.)
- Step 2Remove from the heat. Thinly slice the banana. Add half the banana and all the almond butter and cinnamon to the oatmeal. Smash the banana with a fork, then stir to combine. Taste and if you’d like it sweeter, add maple syrup to taste.
- Step 3Scoop into bowls and top with the remaining banana slices, nuts and a sprinkle of cinnamon – plus a drizzle of milk and maple syrup if you’d like.
Private Notes
Call me crazy but I add a pinch of salt too, it really amplifies the banana flavour. @Matt Verson maybe steel cut oats, but not rolled oats.
Oatmeal is a touchstone of breakfast culture and yet I think most people cook it incorrectly, with too little attention to adding water. It's best soaked overnight and drained, and cooked for a good 30 minutes adding water all the while to create that creamy, collagen-like texture. Once it cools, it handles conveniently like a stiff jello in refrigerated containers, but warms up creamy in the microwave.
I love adding it cold to smoothies for body and creamy-ness. Delicious.
The extra 1/2 cup of liquid really ups the creaminess. Did not add salt, but based on the comments I will try some next time.
Toasting the oats for a few minutes first makes this even better. My version is with steel cut oats, bananas and Penzey’s pie spice, slow cooked in an Instant Pot overnight.
Served with whole milk and dark brown sugar. It’s a wonderful way to greet the morning.
