Apples may be my favorite fruit, but bananas are a close second. Really, aren’t bananas great? They’re sweet, versatile, they can be mashed or fried, and they add a great texture to oatmeal. Plus, bananas are apparently a good mood booster.
Above all, bananas can be used as phones!
Ok, maybe the reception wasn’t great. Almost as bad as AT&T. Still, one can dream of a future where bananas are used as phones…
Oooh, and in this magical world, giant pumpkins are used as limousines and a gargantuan turnip is the governor’s mansion. Okay, I’ll stop there before my mind becomes trapped in this fruit and vegetable-based imaginary world. But as I said, one can dream.
Banana oatmeal can be a very simple oatmeal. But don’t dismiss the simple things in life too quickly – it may be simple, but it’s also really creamy and, of course, very banana-y. Add in a little cinnamon and vanilla extract, and you end up with one very tasty breakfast.
While you could leave your banana oatmeal unadorned, I think it’s best smothered in toppings. I usually opt for colorful toppings – pumpkin seeds, dried cranberries, coconut, and lots of fruit – although I’ve listed some of my other favorites in the recipe below. There’s the classic walnuts and raisins combination. Otherwise, if you’re feeling fancy, try chocolate chips, pecans and maybe a dash of maple syrup.
If you’re like me and believe More Oatmeal = Better Morning, then I have a suggestion for you: Zucchini. A peeled and shredded (or puréed) zucchini adds a lot of volume without detracting from the banana flavor. Plus, you’ve managed to include vegetables in your breakfast – always a good thing, right?
As well as sharing my favorite (and very customizable) banana oatmeal recipe, I thought I’d give you a few more options from this blog and around the web. Consider this my simple-and-easy banana oatmeal round-up:
- Butternut Squash and Banana Oatmeal
- Blueberry Banana-Nut Oatmeal from Iowa Girl Eats
- Simple Banana Steel-Cut Oatmeal
- Banana Bread Oatmeal from The Oatmeal Artist
- Banana Bread Oatmeal with Walnuts and Maple Nutmeg Swirl from Oatgasm
- Banana Berry Oatmeal from Two Peas & Their Pod
- Clean Eating Banana Bread Oatmeal from The Gracious Pantry
- Slow Cooker Banana Nut Oatmeal from The Lemon Bowl
Banana oatmeal for all! (Unless you’re allergic to bananas, in which case, I’m very sorry).
This post was updated in December 2014.
- For the oatmeal
- ½ cup almond milk
- ½ cup water, almond milk or fruit juice
- ½ cup rolled oats
- Pinch of salt
- 1 very ripe banana
- Shredded zucchini or zucchini purée (optional)*
- ¼ - ½ teaspoon ground cinnamon
- Pinch of ground cloves or nutmeg
- ½ teaspoon vanilla extract
For the toppings
- Classic: Walnuts (or peanuts) and raisins
- Colorful: Pumpkin seeds (pepitas) and dried cranberries
- Exciting: Chocolate chips, pecans and maple syrup
- Shredded coconut
- Sliced banana and/or strawberries
- In a small saucepan, bring the almond milk and water to a boil, and then turn down the heat to medium-low. Add the rolled oats and salt, and stir.
- Meanwhile, mash the banana – either mash the whole fruit, or mash part of it and slice the rest.
- Add the banana to the saucepan, along with the shredded/puréed zucchini (if using). Stir in the cinnamon, cloves and vanilla extract.
- Adjust the stove heat as needed. If the oatmeal is looking too liquidy after 5 minutes, turn up the heat. If the oats are too dry, turn down the heat (and add more almond milk, if necessary).
- When the oatmeal is ready (i.e. it has reached your desired consistency), transfer it to a bowl.
- When you are pleased with the consistency of the oatmeal, transfer it to a bowl. Sprinkle over the shredded coconut, sliced fruit and other toppings of choice. Enjoy!