Banana Bread Oatmeal
Almost like eating a slice of banana bread with a spoon! Eating a variety of grains and fruit not only ensures that you get more nutrients, but also helps make breakfast more interesting.
3 cups fat-free milk
3 tablespoons firmly packed brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1/4 teaspoon ground nutmeg
2 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup mashed ripe bananas (about 3 medium)
2 tablespoons coarsely chopped toasted pecans
Plain or vanilla nonfat yogurt
- In medium saucepan, bring milk, sugar, salt and spices to gentle boil (watch carefully); stir in oats. Return to boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats or until most of liquid is absorbed, stirring occasionally.
- Remove oatmeal from heat. Stir in mashed bananas and pecans. Spoon oatmeal into six cereal bowls. Top with yogurt, sliced bananas and pecan halves, if desired.
Makes 6 servings.
Tip: To toast pecans, spread evenly in shallow baking pan. Bake in a preheated oven at 350°F (175°C) 5 to 7 minutes or until light golden brown. Or, spread nuts evenly on microwave-safe plate. Microwave on HIGH 1 minute; stir. Continue to microwave on HIGH, checking every 30 seconds, until nuts are fragrant and brown.
Nutritional Information Per Serving (1/6 of recipe): Calories: 220 11% Calories from Fat: 30 Total Fat: 3.5 6% Saturated Fat: 0.5 3% Trans Fat: 0 Cholesterol: 5 1% Sodium: 55 2% Total Carbohydrate: 40 13% Dietary Fiber: 4 16% Sugars: 18 Protein: 8 17% Vitamin A: 277 6% Vitamin C: 4 6% Calcium: 179 20% Iron: 2 10%.
Dietary Exchange: starchbread:1 1/2; milk:1/2 non-fat; fruit:1; fat:1/2.
Recipe and photograph provided courtesy of The Quaker Oats Company.