Banana Bread Oatmeal
I should’ve started counting the bananas I’ve used in the last several days because I think it would be safe to call this week “Banana Bread Week” at our house. The chocolate banana bread recipe I mentioned in this post was requested by our church group on Sunday, so I whipped up a loaf of that on Saturday. I also tried out this gluten and dairy-free banana bread recipe from Sara, and now I’m sharing this Banana Bread Oatmeal recipe with you today!
And please don’t tell me you’re surprised that I made a banana bread oatmeal recipe rather than an actual loaf of banana bread. I mean, have you seen the oat situation on this blog? It’s getting a little out of hand.
Maybe you’re new around here and you’re thinking, “But surely she’ll stop talking about oatmeal when it’s hot outside soon, right?”
I have been known to eat oatmeal for dinner on occasion, so clearly I’m not bothered by such trivial matters as season or time of day. Oatmeal is one of my favorite foods, and I’m just gonna eat it.
You might also like this recipe: Morning Glory Oatmeal
I’m currently avoiding dairy to try to decide if I’m lactose intolerant. If you’re my friend in real life, you already know this. I’m sorry. I just can’t settle down and be quiet about something as monumental as avoiding cheese & butter for a month. (Bye, cheesy hashbrown casserole.) My point in mentioning this is to say that I considered trying something like Whole 30 and decided I just couldn’t do it. You know why?
Oatmeal. I can’t give it up.
If you want to hear me ramble on even longer about my oat fascination, check out basically any of my other oatmeal posts on this blog. But if you’re actually just here to access this Banana Bread Oatmeal recipe, here ya go.
If you try this Banana Bread Oatmeal at home, I’d love to hear what you think! Share pictures with me on social media by tagging @thesavvyplate on Instagram or Twitter or by mentioning my page The Savvy Plate Blog on Facebook!
Banana Bread Oatmeal
The warm & comforting flavors of banana bread in a low-sugar bowl of oatmeal for an easy breakfast, topped with bananas and brown sugar
- 2 bananas
- 1 cup old-fashioned oats
- 1 1/2 cups almond milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg (If you don't love the taste of nutmeg, cut this down to 1/4 tsp.)
- brown sugar (optional)
Mash 1 1/2 of the bananas. Slice the remaining half banana, and set aside.
Add mashed banana, oats, almond milk, vanilla extract, cinnamon, and nutmeg to a small pot, mix, and cook on medium heat for 8 to 10 minutes, until liquid is absorbed and oatmeal is thick & creamy.
Divide into two bowls and top with banana slices and brown sugar.
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