Banana Pecan Oatmeal
Servings 2 bowls
Calories 410kcal
Ingredients
- 1 cup rolled oats
- 1 banana (ripe and mashed)
- 2 TBS pecans (chopped and toasted)
- 1 cup milk (any kind or dairy-free)
- 1 cup water (***may use 2 cups of milk if you prefer - see notes)
- 3 TBS brown sugar
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- chopped pecans, sliced bananas, and a drizzle of maple syrup or honey (for topping)
Instructions
- 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.
- In the same saucepan, combine the rolled oats, milk, mashed bananas, brown sugar, vanilla extract, sea salt, and cinnamon. Stir well to combine.
- 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.
- 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.
Nutrition
Serving: 1 bowl | Calories: 410kcal | Carbohydrates: 66g | Protein: 11g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 360mg | Potassium: 593mg | Fiber: 7g | Sugar: 32g | Vitamin A: 165IU | Vitamin C: 6mg | Calcium: 197mg | Iron: 2mg