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.

Serves 4 · Dairy

contains dairy

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

2/3 cup milk (non-fat, dry)
1 dash salt
2 3/4 cups water
2 cups oats (quick cooking)
2 bananas (very ripe, mashed)
2 tablespoons 100% maple syrup
2 tablespoons walnuts (chopped)

Make it lactose-friendly

2/3 cup milk (non-fat, dry) → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

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.

This is a variation — USDA MyPlate edition. Base recipe: Banana Walnut Oatmeal →

Make it yours (1 variations)

Edition Primary USDA MyPlate

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Nutrition (per serving)

Calories	293
Protein	10.0 g
Fat	5.0 g
Carbs	54.0 g
Fiber	6.0 g
Sodium	112 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)