Banana Bread Oatmeal (to Share with the Kids)
When you use a really ripe (or over ripe) banana in this recipe, it tastes so much like banana bread—but is much faster! See the options for which toppings make this even more delish.
- 6 cups water
- 3 cups rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon pure vanilla extract
- 1 cup mashed banana (from about 2 medium very ripe bananas)
- Milk, granola, finely chopped pecans or walnuts, and/or honey or maple syrup (optional)
Place a medium pot over medium heat. Add the water, cover, and bring to a boil.
Stir in the oats, cinnamon, and vanilla. Reduce the heat to medium and simmer (uncovered) for 8 minutes.
Stir in the banana and simmer for 2 additional minutes.
Turn off the heat, cover, and let sit for 2 minutes.
Serve with milk, granola (without nuts for kids under age 4), finely chopped walnuts or pecans, sliced bananas, and/or honey.
- Store any leftovers in the fridge for up to 5 days. Reheat in 30 second increments, stirring in between, until warm.
- You can add 1/2 cup nuts to the pot while cooking to soften them up nicely.
- To serve this to a baby, let it cool and offer it as is. Or stir in a little milk. You can use a baby spoon or let the kids get messy and do it themselves.
- If the kids aren't superfans of oatmeal, I find that a few sprinkles on top can go a long way!
- I haven't had any issues with this sticking to the pot as it's cooking, but if that was to happen, either add a little water (or milk) to the pot or turn down the heat.
- Gluten-free: Use certified GF oats.
- Dairy-free: Top with nondairy milk of choice.
Calories: 190kcalCarbohydrates: 36gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 15mgPotassium: 283mgFiber: 5gSugar: 5gVitamin A: 25IUVitamin C: 3mgCalcium: 33mgIron: 2mg