This creamy and naturally sweet banana oatmeal is a delightful way to kick-start your day. Its satisfying and delicious taste makes it an ideal breakfast choice. Enhance its flavor by adding your preferred combination of berries and nuts, creating a wholesome and nutritious morning meal.
Ingredients for Banana Oatmeal:
Beneath, you’ll discover details about the ingredients and instructions on how to prepare this recipe. For precise measurements and comprehensive guidance, please proceed to the printable recipe card below.
To prepare this simple recipe, here are the ingredients you’ll need:
Here’s a breakdown of the key ingredients and their roles in this recipe:
- Bananas: Ripe or less visually appealing bananas work perfectly, as their ripeness enhances the natural sweetness of the oatmeal.
- Milk: Any type of milk can be used—whether it’s cow’s milk or plant-based varieties like almond milk or oat milk.
- Oats: Both old-fashioned oats and quick-cooking oats are suitable for this recipe. Quick-cooking oats require a shorter cooking time (around 3-4 minutes) compared to old-fashioned oats (usually 10-12 minutes). Old-fashioned oats offer a more textured result.
- Milk-to-oats ratio: This recipe leans towards a higher milk-to-oats ratio to achieve a less thick consistency. Adjust by reducing 1/2 cup of milk if desiring a thicker oatmeal.
- Sweetening agents: Mashed bananas alone provide a pleasant sweetness. Additional sweetness can be achieved by adding maple syrup. Feel free to omit it for a less sweet oatmeal or adjust the quantity of bananas used.
- Coconut oil: This ingredient contributes to creaminess and imparts a subtle coconut flavor. It’s optional and can be omitted if unavailable.
- Seasonings: A pinch of salt is added to enhance the overall sweetness of the dish. Vanilla and cinnamon are included for flavor, but they can be omitted according to personal preference.
Step-by-step instructions:
Add milk, oats, maple syrup, vanilla, cinnamon, and salt to a medium/large heavy-bottomed pot.
Bring to a boil then cook for 10-12 minutes, stirring frequently (to prevent burning at the bottom of the pot) until oats are soft and almost all the milk has been absorbed. At this point, your oatmeal will be a little bit too runny, but this is ok – it will thicken considerably while cooling. Take the pot off the heat.
Mash bananas with a fork. Add bananas and coconut oil to the oatmeal and stir until combined. After a minute or so, your oatmeal should have a perfect creamy, thick, but still pourable consistency.
Pour your oatmeal into bowls and top with your favorite toppings (my favorite for this oatmeal are a couple of chopped walnuts, 1-2 chopped cubes of bittersweet chocolate, and fresh berries).
Enjoy!
Toppings for banana oatmeal
banana slices or fresh berries
chopped nuts (walnuts, pecans, flaked almonds) or shredded coconut
a drizzle of nut butter (peanut butter, almond butter)
chopped bittersweet chocolate or chocolate chips
See here our 50+ oatmeal topping ideas.
Storage
You can store the oatmeal in the fridge for up to 24 hours.
We always eat this oatmeal right after making it but if I plan on saving it for the next day, I will bring it once again to a boil after adding the bananas.
This recipe calls for adding bananas after the oatmeal has been cooked to preserve some of their nutritional value which is partially lost after cooking the bananas. It is also a way to cool your oatmeal quicker (by adding cold bananas to a very hot oatmeal).
Fresh bananas in the oatmeal will store better until the next day if they have been cooked.
This banana oatmeal makes a great make-ahead breakfast.
