Easy banana oatmeal

This easy banana oatmeal is incredibly quick to make, with just a handful of ingredients. And the result is a delicious, naturally sweet bowlful, full of great energy to start your day. Add it to your new breakfast favorites.

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I don't know about anyone else, but we tend to go for quick breakfasts during the week, and take a little more time over it at the weekend, as schedules allow. Though that said, I have never been a boxed cereal person, so still try to make something.

While I might sometimes be organized during the week with Bircher muesli or coconut chia pudding made ahead, more often I make some toast or oatmeal in the morning. And this banana version is one of our go-to easy breakfasts that we all love.

It's one of those breakfasts that I can't think quite where it first came from, but it was an instant hit and has been a firm favorite ever since. And really, given it combines banana, creamy oatmeal and maple syrup, it's no real surprise.

Even better for me, it takes mere minutes to cook and prepare. I'll be honest, we don't always have the maple pecans on hand to add on top. But if you manage to make some they are SO tasty and keep for a good few days to use as and when. Or just snack on them, as they really are delicious.

How to make this easy banana oatmeal

All you do is:

• Cook the oatmeal in milk, optionally with a little cinnamon.
• Separately, mash a banana.
• Once the oatmeal has cooked, mix it with the banana.
• Divide in bowls, drizzle over a little maple syrup and top with some nuts, if you like, and enjoy.

This is a great way to use up bananas that are starting to get a little over-ripe (especially when you just have one, rather than enough to make banana bread, for example!). Gently ripe bananas also work, but if a little more ripe, they have a sweeter flavor that works well.

You can obviously adapt the toppings to taste, or skip them if you are in a rush. Either way, it will be tasty and nicely warming for colder weather. Though that said, we often have this year round.

What kind of oats are best?

While you can, in theory, use most styles of oats for this, I recommend old fashioned oats (rolled oats). The reason is they have that bit more texture and chew than quick oats, but are still a lot quicker than steel cut oats.

Yes, they take slightly longer to cook, but it's a small trade off. And honestly, by the time you mash the banana as the oats cook, you are almost ready to put them together.

Do you need to use milk and cook on the stove?

I know some people typically cook oats in water rather than milk. Or you may also cook oatmeal in the microwave. Both are options, but I highly recommend both milk and cooking in a pan on the stove here. The flavor and texture is just that bit better.

If you prefer to avoid dairy, you can use a dairy free milk such as oat milk or almond milk instead. But I still think it benefits from that added flavor and slight creaminess that you just don't get cooking with water.

This easy banana oatmeal makes a great breakfast for any day of the week. It's quick to make and full of ingredients to keep you going through the morning. It's a firm favorite in our house, so give it a try and hopefully it will be in yours soon, too.

Try these other oat-based breakfast ideas:

• Homemade granola recipe with cranberries and coconut
• Orange overnight oats
• Carrot cake oatmeal
• Plus get more breakfast recipes in the archives.

Print Recipe

5 from 3 votes

Banana oatmeal

An easy twist on your basic oatmeal that's both tasty and healthy.

Prep Time2 minutes mins

Cook Time6 minutes mins

Total Time8 minutes mins

Course: Breakfast

Cuisine: American

Servings: 2

Calories: 281kcal

Author: Caroline's Cooking

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Ingredients

• 1 cup old fashioned oats rolled oats
• 1 cup milk
• ¼ teaspoon cinnamon (optional)
• 1 banana
• optional - a few nuts eg candied pecans and/or slices of banana and maple syrup to serve

US Customary - Metric

Instructions

• Place the oats, milk and cinnamon (if using) in a small pan. Press the oats down a little so it they are covered by the milk. Warm over a medium heat, stirring a couple times as it cooks - you want the milk warmed through to a simmer but not a strong boil. The milk should reduce down to look less liquidy.
• While it's warming, mash the banana. Once cooked, mix the oatmeal and mashed banana together and serve warm with your choice of toppings.

Video

Notes

If I have them, I love using the maple candied pecans from my pear gorgonzola salad in this. They are quick and easy to make and super tasty (plus only use pecans and a little maple syrup, so relatively healthy, too).

Nutrition

Calories: 281kcal | Carbohydrates: 47g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 55mg | Potassium: 518mg | Fiber: 5g | Sugar: 13g | Vitamin A: 235IU | Vitamin C: 5.1mg | Calcium: 159mg | Iron: 1.9mg

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This post was originally posted in August 2016 and has been updated, primarily with new photos and some additional hints and tips.

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