Is banana oatmeal gluten-free?

Yes, banana oatmeal is naturally gluten-free but be sure to use gluten-free certified oats if cross-contamination with gluten is a concern.

Can I make this as overnight oats?

Yes. To make banana overnight oats, mash the banana in a jar then add the rest of the ingredients. Mix it up really well then place in the fridge overnight. You can enjoy these cold in the morning or heat in a small saucepan on the stovetop or in the microwave with a little bit of milk to adjust the consistency.

Can you make this in advance and reheat it?

Yes. You can make this as is or double batch or even triple the recipe for meal prep and store the portions in an airtight container the fridge for up to 5 days for busy mornings. Note that it will get thick and congealed after storing. When you're ready to reheat the oats, heat briefly in the microwave or in a small pot on the stovetop, then add more milk and break it up with a fork or spoon to loosen the oats. Continue heating and adding milk as needed until it's creamy and heated through.

Can I use steel cut oats to make banana oatmeal?

Yes. To use steel cut oats, the recipe is the same but you may need more liquid as they cook since the'll take up to 25 minutes to finish cooking.u003cbr/u003eu003cbr/u003eFor the additional liquid, you can use milk or water. Keep an eye on it, stirring often to prevent burning and stirring in a little extra liquid as you go until the oats are cooked through.

Simple Creamy Banana Oatmeal

Name: Simple Creamy Banana Oatmeal
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 1
Cuisine: American
Ingredients: 1 medium ripe, spotty banana (110 g); 1/2 cup rolled oats (50 g); 1 tbsp chia seeds (12 g) or ground flax seeds (7 g); 1/2 tsp cinnamon; pinch of sea salt; 1/2 cup water; 1/2 cup almond milk

Description

This easy creamy banana oatmeal is made with 5 pantry staples in 10 minutes. Dig into this nourishing bowl of oats anytime you want a warm breakfast to start your day.

Ingredients

1 medium ripe, spotty banana (110 g)
1/2 cup rolled oats (50 g)
1 tbsp chia seeds (12 g) or ground flax seeds (7 g)
1/2 tsp cinnamon
pinch of sea salt
1/2 cup water
1/2 cup almond milk

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Instructions

Add all of the ingredients to a small pot stovetop and mix well.
Cook over medium-low heat, stirring and mashing the banana with a wooden spoon as it cooks and softens.
Cook for 8-10 minutes until thick and creamy, stirring frequently so it doesn’t burn or stick to the bottom of the pan. I like to remove the pot from the heat after 8-10 minutes and let sit for a few more minutes to thicken a little more. If you want it a little creamier, stir in a little additional almond milk, light coconut milk or other plant milk of choice to reach desired consistency.
Scoop into a bowl and enjoy with your favorite toppings such as chopped walnuts, blueberries or almond butter.

Notes

Cooking time will vary depending on the type of oats used. You can use instant oats or quick oats to reduce the cooking time to 2-4 minutes but rolled oats or old-fashioned oats cooked a bit longer result in the best, creamy consistency.

You can use 1 cup of water or 1 cup of plant-based milk but I like the texture best with half and half. Use any variety of plant-based milk like oat milk, soy milk, almond milk or cashew milk.

Nutrition

Serving Size: 1
Calories: 345
Sodium: 1 mg
Fat: 7 g
Carbohydrates: 64 g
Fiber: 13 g
Protein: 11 g
Cholesterol: 0 g

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Description

Ingredients

Instructions

Notes

Nutrition