Comfort in a bowl, this banana bread oatmeal brings warmth and coziness to your chilly winter mornings. This delicious and quick prep breakfast is made with simple staples like rolled oats, creamy peanut butter, cinnamon and milk of your choice. My favorite part about this bowl is the pan-fried honey and cinnamon coated bananas along with the lightly toasted walnuts. The creamy oatmeal, sweet bananas, and crunchy walnuts really bring the best texture and flavor experience.
- ½ cup old-fashioned oats
- 1 cup milk of choice
- ½ tablespoon chia seeds
- ½ tablespoon peanut butter
- 1 teaspoon vanilla extract
- Drizzle of preferred sweetener
- ½ to 1 teaspoon ground cinnamon
- ½ ripened banana, sliced
- 1 tablespoon slightly crushed walnuts
- 1 teaspoon coconut oil or unsalted butter
Pour oats, milk, ½ teaspoon cinnamon, peanut butter and vanilla into a pot over medium-low heat. Cook the oats for 7 to 10 minutes or until the oatmeal starts to thicken a bit, stirring between time. Toss in chia seeds toward the end of cooking time.
While the oatmeal is cooking, heat a little oil in small pan. Toss in the banana slices, drizzle over honey and dust cinnamon over each slice. Pan fry on each side for a 1 to 2 minutes until the banana slices start to turn a bit golden brown. Gently slide the banana slices to one side of the pan and add the walnuts to toast them for 3 to 5 minutes.
Pour the warm oatmeal into a bowl, sprinkle over walnuts, and decorate the oatmeal with the banana slices.