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:
3 cups fat-free milk
3 tablespoons firmly packed brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
2 cups quaker® oats (quick or old fashioned, uncooked)
1 cup mashed ripe bananas
2 tablespoons coarsely chopped toasted pecans
1 teaspoon plain or vanilla non-fat yogurt
1 small banana slices
1 tablespoon pecan halves
Directions:
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.
Remove oatmeal from heat. Stir in mashed bananas and pecans.
Spoon oatmeal into 6 cereal bowls.
Top with yogurt, sliced bananas, and pecan halves, if desired.
