A warm and comforting breakfast that combines the natural sweetness of ripe bananas with the delightful crunch of pecans. This stovetop banana pecan oatmeal is both delicious and nutritious, offering a hearty start to your day. This oatmeal is easy to make and even easier to love.
Course Breakfast & Brunch
Cuisine American
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 2bowls
Calories 410kcal
Author Kristine Underwood
Ingredients
1cuprolled oats
1bananaripe and mashed
2TBSpecanschopped and toasted
1cupmilkany kind or dairy-free
1cupwater***may use 2 cups of milk if you prefer - see notes
3TBSbrown sugar
1tspvanilla extract
1/4tspsea salt
1/2tspcinnamon
chopped pecans, sliced bananas, and a drizzle of maple syrup or honeyfor topping
In a medium saucepan, gently toast pecans over medium heat for 3-4 minutes until they become fragrant and lightly golden brown. Remove from pan and set aside.
2 TBS pecans
In the same saucepan, combine the rolled oats, milk, mashed bananas, brown sugar, vanilla extract, sea salt, and cinnamon. Stir well to combine.
1 cup rolled oats, 1 banana, 1 cup milk, 1 cup water, 3 TBS brown sugar, 1 tsp vanilla extract, 1/4 tsp sea salt, 1/2 tsp cinnamon
Heat oatmeal over medium heat until it boils, then reduce the heat and simmer for 8-10 minutes, stirring occasionally. The oatmeal will thicken and the mashed banana will blend in.
Once the oatmeal reaches your desired consistency, remove it from the heat and stir in half of the toasted pecans.
Immediately serve the banana pecan oatmeal in two bowls, garnishing each bowl with slices of fresh banana, pecans, milk and an extra drizzle of maple syrup or honey.
chopped pecans, sliced bananas, and a drizzle of maple syrup or honey
Store left-over oatmeal in an airtight container in the refrigerator for up to 5 days.
Notes
*The nutritional information does not include toppings. It’s only for the prepared oatmeal.**The nutritional information was calculated using 2% milk.***You can use 2 cups of milk instead of 1 cup milk and 1 cup water if you prefer. Using all milk will yield a thicker and stickier oatmeal.