Banana Oatmeal
This delicious banana oatmeal recipe turns an ordinary bowl of oatmeal into the perfect breakfast. Overripe bananas are a match for the nutty flavor of instant oats.
Servings: 1 Serving
Calories: 114kcal
Ingredients
- 1/2 cup of old-fashioned oats
- 3/4 cup of oat milk
- 1/2 teaspoon maple syrup
- Pinch salt
- 1 banana peeled
Instructions
- Pour oat milk into a microwave-safe pitcher or mug and microwave for 30-60 seconds (until very hot). (Alternatively, heat the plant-based milk on the stove in a small saucepan until it just starts to simmer.)
- Prepare the banana: Cut half of the banana into slices and set aside for topping. Add the other half of the banana to your oatmeal bowl and mash it.
- Add rolled oats, maple syrup, and salt to the bowl and pour steaming hot oat milk over the top.
- Let sit until the oats have soaked up most of the liquid, which takes 3-5 minutes.
- Stir oatmeal and add the sliced banana to the top, along with your favorite toppings.
Video
Notes
Storage Tips
I always make my oatmeal right when I plan to eat it though I know many of you like to meal prep. You may also be unable to finish such a filling serving, in which case you can save the remainder to eat later or use it for peanut butter, banana oatmeal cookies, or banana bread cookies.
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- Fridge: To keep banana oatmeal in the fridge, you should put it in an airtight container. Try to eat it as soon as possible, though don’t keep it longer than 2-3 days.
- Freeze: Freezing your leftover banana oatmeal is another option, especially if you want to use it in other recipes. You can keep it there for a maximum of 3 months.
Nutrition
Calories: 114kcal | Carbohydrates: 29g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 1mg | Potassium: 430mg | Fiber: 3g | Sugar: 17g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 0.3mg
