I’ve been making a version of this Banana Bread Oatmeal recipe for years, and am finally getting it onto my blog! It tastes like fresh banana bread in a bowl (yes really!) and is one of my go-tos when I’m craving a warm breakfast. I’ve partnered up with The Quaker Oats Company to bring you this post, meaning I was compensated for my time, but, as always, all thoughts and opinions are my own.
It’s blowing my mind that I’ve been craving hot oatmeal in the middle of May but alas, here we are. The 45-degree temperatures and non-stop rain in New York City mean that my winter oats are sticking around for a while longer (spring, where are you?!?).
But the good news is that means I’m finally getting around to posting one of my all-time favorite oat recipes here for you: Banana Bread Oatmeal. I’ve been playing around and making different versions of this recipe for years. It literally tastes like ooey, gooey, fresh banana bread in a bowl. There is nothing better on chilly mornings!
Even better: it’s super quick and easy to make (y’all know I’m all about those simple recipes!), and you probably have most of the ingredients already on hand. I like to mash one of the bananas, which makes the oats super thick, and slice the other to have some chunks of banana in there too. Chia seeds help to thicken up the oatmeal even more, while the walnuts, cinnamon, and nutmeg bring out the traditional banana bread flavors.
Instead of using water, I made the oatmeal using Quaker’s new Vanilla flavor Oat Beverage (you could also use the Original flavor or the Original Unsweetened). It’s super smooth taste and texture makes the Banana Bread Oatmeal even creamier. It also adds 4 grams total fiber and 0.75 grams oat soluble fiber to each serving of the recipe: oat soluble fiber, or beta-glucan, is the active component of oats that may reduce blood cholesterol levels. Studies show 3 grams or more of soluble fiber daily from oatmeal and oat bran, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.
It’s a great lactose-free, plant-based option that’s fortified with calcium and vitamin D (a must in my book when you’re picking a dairy alternative).
One note about cooking oats on the stove top: yes, it does take a few minutes longer than the microwave BUT the final product is so much thicker and creamier, which makes it worth it in my opinion! Seriously, I’ve always been a microwave-your-oatmeal kinda gal but this recipe completely changed my mind.
- 1 cup Quaker rolled oats
- 2 cups Quaker Oat Beverage (Vanilla flavor)
- 2 medium bananas, 1 sliced and 1 mashed
- 2 tsp. chia seeds
- 1 Tbsp chopped walnuts
- 1 tsp. vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp sea salt (optional)
- 2 tsp maple syrup (optional)
- Add oats, Oat Beverage, bananas, and chia seeds to a small saucepan.
- Cook over medium heat, stirring frequently, for 6 to 8 minutes or until oatmeal is thick and creamy.
- Remove from heat and stir in walnuts, vanilla extract and spices.
- Divide into two bowls and drizzle with maple syrup.