Mashed Banana is an easy, healthful addition to your oatmeal: Banana Oatmeal will keep you filled up all morning!
It’s 10:30 AM, you’re at your desk, and uggh, that first hunger pang hits. Chug a glass of water and wait five minutes. No dice! And just like that you’re eating second breakfast, all thanks to thinking a cup of coffee and a piece of toast would get you through the morning. If you want to avoid second breakfast, mindless morning snacking, or just having hunger pangs hitting well before lunchtime, try oatmeal for breakfast. There are about a million ways to jazz up this classic, filling (but ok, plain and boring when on its own) breakfast. But Banana Oatmeal is one of the best!
Adding mashed banana, cinnamon, a touch of salt and a little maple syrup (or whatever sweetener you prefer) is a great way to improve the flavor and add nutrients to your oatmeal. It’s a super easy way to get essential vitamins into your system before lunchtime, and the taste is great. The mashed banana in the oatmeal is not that noticeable, taste-wise. It just sweetens it a bit. If you’re a banana fan, adding slice banana on top is a no-brainer. I love the banana slices with some toasted walnuts and a few mini-chocolate chips. This Banana Oatmeal is perfect for the whole family, too – easily doubled, and kids can add whatever toppings they like but you know they’re getting a good breakfast.
Cinnamon: Who Knew?
Cinnamon is the spice that is like that person we all know who is good at everything. While it is yummy in desserts, baked goods, or mixed with sugar atop a piece of French toast, did you know that it’s also a spice that is working overtime? Cinnamon is derived from the inside of tree bark native to southeast Asia. In ancient times, it was used to embalm mummies and as a gift for royalty. Its healing properties have also been well-known for centuries. It’s full of powerful antioxidants, can help regulate blood sugar, and reduce inflammation. So sprinkle away!
Ingredients
- 1/2 cup rolled oats
- 1 1/2 cups almond milk or preferred milk
- 1/16 teaspoon fine sea salt (optional)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon sweetener of choice (optional)
- 1/2 well-ripened banana, mashed
- 2 tablespoons chopped walnuts or pecans
- 1 tablespoon almond butter (optional)
- 2 tablespoons shredded coconut (optional)
How to Make Banana Oatmeal
Step 1: Gather all ingredients. This will make the cooking process smoother.
Step 2: In a medium saucepan, combine the rolled oats, almond milk, and a tiny pinch of salt. Bring to a gentle boil.
Step 3: Reduce heat to low and stir in the ground cinnamon and mashed banana. Cook for about 10-15 minutes, stirring occasionally, until the oats are soft and have absorbed most of the liquid.
Step 4: Remove from heat and let the oatmeal sit for 2 minutes to thicken.
Step 5: Serve in bowls, topped with a sprinkle of walnuts or pecans, a bit of almond butter and shredded coconut.
FAQs & Tips
Short on time in the morning? Go ahead and make Banana Oatmeal through Step 4. It can be stored in an airtight container for up to 5 days. Leftovers can be stored in the refrigerator for up to 5 days as well. The mixture freezes well and can be frozen for up to 1 month. You may need to add a little water or milk upon thawing to get the consistency you want.
Yes! Of course, you want to follow the guidelines above for the sweetener added as well as what toppings you add at the end. That way you get the fiber of the oatmeal, the benefits of the bananas and cinnamon, and can hopefully stay full all morning without needing to snack.
Yes, certainly. Just be sure to use a big enough pot on the stove to accommodate whatever portions of oatmeal and liquid you’re using. Banana Oatmeal is easy to make ahead in a big batch and Thursday you will thank Sunday night you for doing so!
If you’re having trouble getting the banana to mash into a nice smooth puree, it may be because the banana is not ripe enough. Choose a banana that is ripe (read: all yellow) to get the best texture. You can also put over-ripe bananas in the freezer (peel first!) in an airtight container and thaw one when you need it to make the oatmeal.
Peanut butter and banana work very well together if you do not have almond butter. For maximum nutritional value, just watch the sugar grams on your peanut butter. Some of the more processed brands have way too much added sugar. Peanuts naturally have a few grams of sugar, so look on the label for added sugars. Try to keep the added sugars under 4 grams. Or even better, buy a brand with no added sugars and a short ingredient list.
Serving Suggestions
Banana Oatmeal is a great breakfast for regular mornings, but it can also be dressed up for brunch. To serve as a side for brunch, set topping choices out for people to create their own oatmeal bowls. A side of fruit, an egg dish, and you’re good to go! Brunch dishes that go well with Banana Oatmeal include our Mini Spinach Frittatas or Orange Sunshine Coffee Cake.
Banana Oatmeal
Ingredients
- 1/2 cup rolled oats
- 1 1/2 cups almond milk or preferred milk
- 1/16 teaspoon fine sea salt (optional)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon sweetener of choice (optional)
- 1/2 well-ripened banana, mashed
- 2 tablespoons chopped walnuts or pecans
- 1 tablespoon almond butter or preferred nut butter (optional)
- 2 tablespoons unsweetened shredded coconut (optional)
Instructions
- Gather all ingredients. This will make the cooking process smoother.
- In a medium saucepan, combine the rolled oats, almond milk, and a tiny pinch of sea salt. Bring to a gentle boil.
- Reduce heat to low and stir in the ground cinnamon and mashed banana. Cook for about 10-15 minutes, stirring occasionally, until the oats are soft and have absorbed most of the liquid.
- Remove from heat and let the oatmeal sit for 2 minutes to thicken.
- Serve the oatmeal in bowls, topped with walnuts or pecans, a bit of almond butter and shredded coconut if desired.
