Banana Nut Oatmeal -

Banana Nut Oatmeal

Banana slices cooked in a sweet sticky syrup with crunchy pecans, served over creamy oatmeal.

Course Breakfast

Cuisine American

Prep Time 4

Cook Time 6

Total Time 10

Servings serving

Calories 488kcal

In a microwave-safe bowl, stir together the oats, salt, and milk. Cook in the microwave about 4 minutes, watching carefully, and stopping to stir occasionally so it doesn't bubble over (see notes for tips). Let sit while you prepare the bananas.
In a small skillet, melt the butter over medium heat. Stir in 2 teaspoons of maple syrup and bring to a bubble.
Add the sliced bananas to the pan in a single layer, and cook for about 2 minutes, until the bottoms are browned. Flip the bananas with a spatula, sprinkle the pecans over them, and continue to cook until bananas are softened, another minute or 2. Remove from heat.
Stir a little extra milk (2 tablespoons or so) and 1/2 teaspoon maple syrup (more or less, to taste) into the cooked oatmeal. Top oatmeal with bananas and pecans and sprinkle lightly with cinnamon. Serve warm.

To make more than one portion of this recipe at a time, it's best to cook the oats on the stove top instead of in the microwave. Simply add the oats, salt, and milk to a saucepan and cook on medium heat until soft, about 5 minutes.
To use quick oats instead of old-fashioned, use the same proportions, but cook in the microwave for 2 minutes only, until the oats are soft. You will not need to watch them as closely as they don't cook for long enough to bubble over (typically).