Banana Bread Oatmeal (to Share with the Kids)

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.

Course Breakfast

Cuisine American

Prep Time 8

Cook Time 12

Total Time 20

Servings

Calories 190kcal

Author Amy Palanjian

Equipment

Ingredients

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)

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition