This delicious, healthy, and nutrient-packed banana bread oatmeal is made easily on the stovetop. It’s the perfect fast breakfast that keeps you full.
I usually get so busy and ready to start the day in the morning that food takes a backseat to coffee, work, etc, but I’ve really started to enjoy my little routine of cooking something every morning, and it helps that this meal comes together in less than 10 minutes.
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I had never been a breakfast person and I’ve talked in length about struggling with breakfast for years. I usually opt for something quick, like this kefir smoothie, but back when I first found out I was pregnant with Madi Jo, I knew my eating habits HAD to change in the morning. Enter this Banana Bread Oatmeal!
I’ve always been a big eater, but I suddenly had to eat something really substantial almost immediately upon waking up, and this Banana Bread Oatmeal was really the only thing that sounded appealing, day in and day out. I never had morning sickness, but I had some pretty intense food aversions and definitely craved sweeter, carb-based food, especially in the beginning.
If you have been following me for any amount of time, you know I love my morning routine. Being a busy mom and business owner, it isn’t always easy, but I still try and prioritize it. I always try really hard to make us breakfast (like this banana bread oatmeal, it has become Madi Jo’s favorite too), take my vitamins, drink my lemon water and sit down to eat and sip on my coffee, and straighten up the kitchen (and run my Roomba, because IYKYK especially if you have kids and animals!!). By 8AM you’ve basically already lived a whole day, so fueling yourself with breakfast is KEY!
OATMEAL IS MADE BEST ON THE STOVETOP
I love overnight oats, and baked oatmeal (these are some of my favorite make-ahead recipes), but to me, oatmeal is best made on the stovetop. Growing up, we ate oatmeal quite frequently in the mornings and my mom always made it on the stovetop with a sprinkle of brown sugar and a splash of milk. Heaven.
But, the key to creamy oats that aren’t too thick is cooking them on the stovetop with plenty of liquid. And, not stirring them too much. You’ll see that I start them out cooking in just water and then add a bit of milk when I turn the heat down for some richness. I think this results in the best texture, and you can use any milk you like. We like organic whole milk, but I know that isn’t everyone’s choice. Almond, cashew, oat, coconut – it will all work perfectly.
INGREDIENTS AND KITCHEN TOOLS
This super simple, one pot recipe included minimal ingredients. Just add your wet ingredients and dry ingredients to the pot, mix well, add your toppings and enjoy!
Old fashioned, rolled oats (gluten-free if you prefer!)
Water – enough water to just cover the oats
Medium banana, sliced (I would recommend medium ripe bananas. The riper the banana, the sweeter it will be)
Cinnamon
Sea salt
Milk of choice (I like whole milk, but full-fat coconut milk, and almond milk works too, especially if you need to keep this recipe dairy free)
Optional toppings – maple syrup, nuts (walnuts work great), chia seeds, chocolate chips, peanut butter yogurt, berries
STEP BY STEP
Step 1: Add the oats to a small or medium-sized saucepan. Add just enough water to cover the oats entirely, which is about 1 cup. You’re going to add milk later and you can always add a little extra if it looks dry.
Step 2: Add half of the sliced banana to the saucepan, along with the cinnamon and sea salt.
Step 3: Place the saucepan over medium heat and let it simmer up without mixing it. This will take about 3-4 minutes.
Step 4: Once it bubbles, add the milk and turn the heat to low. Stir the milk in and let it cook so the milk can absorb. Stir occasionally to break up the bananas and to make sure the oatmeal isn’t sticking to the pan. Cook until the desired consistency is reached, this takes about 5 minutes.
Step 5: Transfer the oatmeal to a bowl and top with the remaining banana slices. I top mine with just a touch of maple syrup (about 1 teaspoon), chia seeds, and plain Greek yogurt!
NOTE: I haven’t tested this recipe in the microwave for I am not sure how it would turn out.
HOW TO SERVE
The secret to this oatmeal – cooking half of a sliced banana IN with the oatmeal. Not only does this provide a good amount of natural sweetness, but the banana gets that soft, caramelized flavor that you get in your favorite banana bread recipe. It literally tastes JUST LIKE banana bread, but in oatmeal form.
I top the cooked oats with the other half of the banana, some Greek yogurt, chia seeds and just a teeny bit of maple syrup. And sometimes berries! It’s such a treat in the morning, but it’s a healthy and super filling way to start the day!
STORING AND REHEATING
Yes! You can totally double or even triple this recipe and store it to eat throughout the week. But I will say, this recipe is best when enjoyed freshly made.
OTHER BREAKFAST RECIPES
Breakfast is one of our favorite meals and the opportunities for delicious, wholesome recipes are endless. If you prefer baking your oatmeal, I recommend my Banana Blueberry Baked Oatmeal or my Apple Pie Baked Oatmeal recipes! You mix everything together in one bowl, pop in the oven and boom you have breakfast for the whole week (perfect for you meal prep planners). You could also try this Banana Bread Baked Oatmeal if you are loving this recipe, but prefer to try a baked version. My Carrot Cake Breakfast Cookies have also become a favorite for our house! Everyone loves them and they are perfect for breakfast on the run. If you are an overnight oats fan, you have to try my Kefir Overnight Oats recipe. Whip up a batch of these on Sunday and enjoy throughout the week!
Originally published June 2020. Updated February 2024.
PrintBanana Bread Oatmeal
This delicious, healthy, and nutrient-packed banana bread oatmeal is made easily on the stovetop. It’s the perfect fast breakfast that keeps you full.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1/2 cup old fashioned, rolled oats (gluten-free if you prefer!)
- about 1 cup water – enough water to just cover the oats
- 1 medium banana, sliced
- 1/4 tsp. cinnamon
- 1 pinch sea salt
- 2 Tbsp. milk of choice (I like whole milk and full-fat coconut milk)
- optional toppings – maple syrup, chia seeds, yogurt, berries
Instructions
- Add the oats to a small or medium-sized saucepan. Add just enough water to cover the oats entirely, which is about 1 cup. You’re going to add milk later and you can always add a little extra if it looks dry.
- Add half of the sliced banana to the saucepan, along with the cinnamon and sea salt.
- Place the saucepan over medium heat and let it simmer up without mixing it. This will take about 3-4 minutes.
- Once it bubbles, add the milk and turn the heat to low. Stir the milk in and let it cook so the milk can absorb. Stir occasionally to break up the bananas and to make sure the oatmeal isn’t sticking to the pan. Cook until the desired consistency is reached, this takes about 5 minutes.
- Transfer the oatmeal to a bowl and top with the remaining banana slices. I top mine with just a touch of maple syrup (about 1 teaspoon), chia seeds, and plain Greek yogurt!
Notes
- This recipe can be doubled, tripled, etc. to serve as many as you need. It does re-heat but it’s best made fresh.
- I really do prefer old fashioned, rolled oats here. Gluten-free rolled oats are fine, but any other variety of oats will give you a different result. Quick-cooking is your second best bet, you may want to reduce the amount of liquid a bit.
Nutrition
- Serving Size: 1 bowl (no toppings, with whole milk))
- Calories: 349
- Sugar: 34 g
- Sodium: 151 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 76 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg
Rifat says
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Shreya @ The Creatives Hour says
I love this recipe & I am gonna try it. It looks delicious & super easy to make. Thank you for sharing the recipe;)