BANANA BREAD OATMEAL

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Banana Bread Oatmeal image

A delicious breakfast recipe from the people at Quaker Oats! The toasted pecans make it a real treat, and it can be dairy-free if soy milk is used (and soy yogurt, if desired).

Provided by Kree6528

Categories     Breakfast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

3 cups nonfat milk or 3 cups soymilk
3 tablespoons firmly packed brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1/4 teaspoon ground nutmeg
2 cups oats (quick or old fashioned, uncooked)
2 medium ripe bananas, mashed (about 1 cup)
2 -3 tablespoons coarsely chopped toasted pecans (see tip)
nonfat vanilla yogurt or soy yogurt (optional)
banana, slices (optional)
pecan halves (optional)

Steps:

  • In medium saucepan, bring milk (or soy milk), brown sugar, spices and salt to a gentle boil (watch carefully); stir in oats.
  • Return to a 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 (or soy yogurt), sliced bananas and pecan halves, if desired.
  • Tip: To toast pecans, spread evenly in shallow baking pan.
  • Bake at 350°F 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.

Nutrition Facts : Calories 339.1, Fat 7.3, SaturatedFat 1.1, Cholesterol 2.5, Sodium 54.9, Carbohydrate 57.2, Fiber 7.2, Sugar 18, Protein 13.8

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