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Banana Bread Oatmeal

Get your gluten-free banana bread fix for breakfast

Recipe Courtesy of Quaker Oats

Enjoy the flavors of banana bread minus all of that butter, sugar, and calories. This is a super quick breakfast that can be whipped up in no time, and customized based on your tastes.


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.


For the Banana Bread Oatmeal

  • 2 Cups oats, such as Quaker® Oats (quick or old fashioned, uncooked)
  • 3 Cups fat-free milk
  • 3 Tablespoons brown sugar, firmly packed
  • 3/4 Teaspoons ground cinnamon
  • 1/4 Teaspoon salt (optional)
  • 1/4 Teaspoon ground nutmeg
  • 1 Cup mashed bananas (about 3 medium sized)
  • 2 Tablespoons coarsely chopped toasted pecans
  • Banana slices (optional)
  • Greek yogurt (optional)


For the Banana Bread Oatmeal

In medium saucepan, bring milk, sugar, salt and spices to gentle boil (watch carefully); stir in oats. Return to boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for regular 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, sliced bananas and pecan halves, if desired.