It’s certainly not one of the prettiest breakfasts, but this banana pecan oatmeal is a definite favourite in our house. And for good reason! By recommendation of a friend, I started making this when Miss G was a newborn and I was a constantly starving nursing mama. It was quick and easy to throw together, it satisfied my raging hunger come morning, and was delicious too – sort of like dessert for breakfast. I’m pretty sure I ate it most mornings for months, and it’s no surprise that Miss G now loves it too.
To make it, we simply start with old-fashioned oats…
Then add in some water, a couple of ripe bananas, some toasted pecans, a little almond butter, some vanilla, and cinnamon.
We cook everything over medium heat until all of the water is absorbed and the oatmeal looks thick and creamy…
Then serve with milk, an extra sprinkling of cinnamon, and a drizzle of pure maple syrup {though the bananas truly make it sweet enough without}. That’s it. A yummy, filling breakfast in no time at all.
Banana Pecan Oatmeal
- 2 cups of old-fashioned oats
- 2 1/3 cups of water
- 2 small ripe bananas, cut
- 1/2 cup of {preferably toasted} pecans, chopped
- 1 teaspoon of vanilla
- 1/2 teaspoon of cinnamon
- milk of your choice
- pure maple syrup {optional}
Place the first set of ingredients into a large pot and cook over medium heat, stirring regularly. Remove from heat when the water is absorbed and the oatmeal reaches your desired consistency. Serve with milk and a drizzle of pure maple syrup if desired.
Enjoy!
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You mentioned almond butter in the description, but not the recipe. Do you put almond butter in this recipe?
We like ours cooked with milk instead of water and the pecans sound great! I think I’d like them better sprinkled on top rather than cooked in. Yum!