Banana Walnut Oatmeal
If your bananas are turning ripe before you're ready to eat them or use them in a recipe that calls for very ripe or mashed bananas, pop them in the freezer and thaw before using. The peel will turn very dark but the taste and texture of the bananas will be recipe-ready when you are.
contains dairy
Ingredients
US
Metric
- 160 ml non-fat dry milk mixed with 2 cups water (or 2 cups fluid non-fat or low-fat milk)
- 1 ml salt (optional)
- 650 ml water
- 470 ml quick cooking oats
- 2 ripe bananas (mashed)
- 30 ml 100% maple syrup
- 30 ml walnuts (chopped)
Make it lactose-friendly
- 2/3 cup non-fat dry milk mixed with 2 cups water (or 2 cups fluid non-fat or low-fat milk) → lactose-free milk, oat milk, or almond milk
Steps
- Wash hands with soap and water.
- In a small saucepan, combine reconstituted non-fat dry milk, salt, and additional water. Heat over medium heat until steaming hot, but not boiling.
- Add oats and cook, stirring until creamy, 1 to 2 minutes.
- Remove the pan from heat and stir in mashed banana and maple syrup. Divide between 4 bowls, garnish with walnuts, and serve.
Make it yours
Edition
Primary
USDA MyPlate
Nutrition (per serving)
| Calories | 293 |
|---|---|
| Protein | 10.0 g |
| Fat | 5.0 g |
| Carbs | 54.0 g |
| Fiber | 6.0 g |
| Sodium | 78 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)