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.
- 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
- 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!
- 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.
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- 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
Keywords: oatmeal, breakfast, banana