Banana Oatmeal: when two morning staples come together to create a powerhouse of a breakfast. This oatmeal recipe is easy, healthy, and best of all, tastes like banana bread in a bowl!

Photograph of banana bread oatmeal in a white bowl set on a white table with a pitcher of milk and a bowl of nuts set off to the side. You thought I was kidding when I said this banana oatmeal tastes like banana bread in a bowl? You know me better than that, I can’t create just any ‘ol oatmeal recipe (this Monster Cookie Oatmeal is a great example). No, I set out to create a recipe which would both satisfy hunger, but more importantly, curb that ever-present banana bread craving too. 

Don’t tell me you haven’t experienced a constant craving for banana bread…I’m the only one?

The beautiful thing about this banana oatmeal recipe is that it’s leaps and bounds healthier than banana bread (well, at least most of them, my olive oil banana bread is pretty darn healthy). This banana oatmeal is 100% naturally sweetened with maple syrup and bananas, full of whole grains and fiber, and can easily be modified to be vegan, if needed. 

Photograph of banana bread oatmeal in a white bowl set on a white table with a pitcher of milk and a bowl of nuts set off to the side.How to make oatmeal with almond milk 

I prefer to use non-dairy milk in my oatmeal for a couple of reasons. First off, almond, cashew or oat milk adds a silky, creaminess that you simply can’t get from milk (unless you use half-and-half or cream). I also find it adds more flavor. Especially if you seek out a vanilla-flavored option. 

Using almond milk as opposed to regular milk doesn’t change the cooking process, if anything, it makes it easier. With regular milk there’s a risk of scalding the milk should the pan be set on too high of heat. That risk is largely decreased with non-dairy milk. 

So how do you make oatmeal with almond milk? Like you would any oatmeal. 

Combine milk, oats, sweetener and flavorings in a saucepan over medium-high heat. Bring mixture to a boil, cook a couple of minutes, remove from heat, cover and let stand. 

Photograph of banana bread oatmeal in a white bowl set on a white table with someone eating with a spoon.How to make banana oatmeal

The process for making banana oatmeal is similar to that mentioned above, with just a few changes. 

The key steps to making banana oatmeal are:

  1. Mash 1 banana (I prefer a very ripe, speckled banana for this).
  2. Slice 1 banana (I prefer a firm, non-speckled banana for this).
  3. Make a “banana caramel” in a saucepan by cooking together butter, maple syrup and mashed banana. 
  4. Add milk, oats and spices to “caramel” mixture. 
  5. Bring oat mixture to a boil and cook for a couple of minutes. 
  6. Add a splash of water and vanilla, remove from heat, cover and let stand (this helps the oats adequately absorb the liquid). 
  7. Combine butter and maple syrup in a skillet until bubbling. 
  8. Add sliced bananas to bubbling butter mixture and cook until caramelized. 
  9. Serve oatmeal with caramelized bananas, toasted pecans and additional maple syrup. 

Photograph of banana bread oatmeal in a white bowl set on a white table with a pitcher of milk and a bowl of nuts set off to the side.Make this banana oatmeal vegan

This oatmeal already calls for non-dairy milk, so we’ve got that already covered. However, it does call for butter (because flavor). However, you can easily use vegan butter or even olive oil in place of the butter. 

Photograph of banana bread oatmeal in a white bowl set on a white table with someone eating with a spoon.Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this banana bread oatmeal!

To pin this recipe and save it for later, you can click the button on any of the photos, or the red button on the side bar or below the recipe. Happy cooking!

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Photograph of banana bread oatmeal in a white bowl set on a white table with someone eating with a spoon.

Banana Oatmeal

  • Author: Lauren
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings (1 ¼ cups) 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Description

All the flavors of banana bread featured in a warm, cozy bowl of oatmeal. This creamy banana oatmeal is the ultimate meal to start off your day!


Ingredients

Scale
  • 2 large ripe bananas, divided
  • 3 tablespoons butter, divided
  • 3 tablespoons pure maple syrup, divided
  • 1 cup of unsweetened vanilla almond milk (or milk of choice)
  • ¾ cup old-fashioned rolled oats 
  • ½ teaspoon ground cinnamon 
  • Pinch salt 
  • Pinch each nutmeg and ginger, optional
  • ½ teaspoon vanilla extract or vanilla bean paste 
  • Chopped toasted pecans, optional

Instructions

Mash 1 banana in a small bowl and slice second banana into ½-inch thick slices. 

Heat 1 tablespoon butter in a small saucepan over medium-high. Add 1 tablespoon maple syrup and cook, stirring occasionally until mixture bubbles and starts to turn dark amber brown, about 1 ½ minutes. Add mashed banana and cook 1 minute, stirring constantly. 

Stir in milk, oats, cinnamon, salt, ginger and nutmeg, if using. Bring to a boil and cook, stirring frequently, 2 minutes. 

Stir in 2 tablespoons water and vanilla, cover, remove from heat, and let stand 5 minutes. 

Meanwhile, heat remaining 2 tablespoons butter and 2 tablespoons maple syrup in a skillet over medium-high until bubbly and starting to turn golden brown. Add banana slices in a single layer, reduce heat to medium, and cook until golden brown and caramelized, about 3 minutes per side.

Divide oatmeal between 2 bowls, top with caramelized bananas, pecans, and additional maple syrup, if desired. 



Nutrition

  • Serving Size: ½ recipe
  • Calories: 417
  • Sugar: 38g
  • Sodium: 85mg
  • Fat: 19g
  • Saturated Fat: 10g
  • Carbohydrates: 63g
  • Fiber: 6g
  • Protein: 6g
  • Cholesterol: 45mg

Keywords: Banana Oatmeal, Banana bread oatmeal, almond milk oatmeal

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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Comments

  1. This looks unreal!! So so good. Saw this on Insta and immediately landed on your site. Even though I am making this tomorrow right away, pinned this 😀

  2. This oatmeal is phenomenal! I can’t say enough about this breakfast. I’m not even a banana lover but you owe it to yourself to make this! This recipe says it’s 2 servings……ummm….nope….I ate it all!