Banana Walnut Oatmeal
If your bananas are turning ripe before you're ready to eat them or use them in a recipe that calls for very ripe or mashed bananas, pop them in the freezer and thaw before using. The peel will turn very dark but the taste and texture of the bananas will be recipe-ready when you are.
- Prep: 5 min
- Cook: 5 min
- Total: 10 min
- Servings: 4
- Cuisine: American
- Difficulty: Easy
Dietary
- Vegetarian
- Egg-Free
- Pescatarian
- Low-Sodium
- Low-Fat
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Calorie
Tags
- quick
- comfort food
- budget-friendly
- sweet
- classic
Ingredients
- 0.66 cup non-fat dry milk (mixed with 2 cups water)
- 0.06 teaspoon salt (dash)
- 2.75 cup water
- 2 cup quick cooking oats
- 2 bananas (ripe, mashed)
- 2 tablespoon 100% maple syrup
- 2 tablespoon walnuts (chopped)
Instructions
- In a small saucepan, combine reconstituted non-fat dry milk, salt, and additional water.
- Heat over medium heat until steaming hot, but not boiling.
- Add oats and cook, stirring until creamy, 1 to 2 minutes.
- Remove the pan from heat and stir in mashed banana and maple syrup.
- Divide between 4 bowls, garnish with walnuts, and serve.
Notes
You can substitute 2 cups water or 2 cups skim milk for the reconstituted non-fat dry milk.
Nutrition (per serving)
- Calories: 304
- Protein: 10.4 g
- Carbohydrates: 54.5 g
- Fat: 5.3 g
- Fiber: 5.4 g
- Sodium: 107 mg
- Saturated Fat: 0.8 g
- Sugar: 22.4 g
- Cholesterol: 2 mg