Banana Nut Oatmeal Recipe

Bring liquids to a simmer

In a medium saucepan, combine 1 cup water, 1 cup milk and 1 tsp salt. Place over medium-high heat and bring just to a gentle simmer.

Cook oats

Stir in 1 cup rolled oats. Reduce heat to medium-low and simmer, stirring occasionally, until the oats are tender and most liquid is absorbed, about 6–8 minutes for old-fashioned oats. If mixture becomes too thick, add up to 2 tablespoons additional milk or water to reach desired consistency.

During the last 1–2 minutes of cooking, stir in 2 tbsp brown sugar or maple syrup, 1 tsp ground cinnamon and 1 tsp vanilla extract. Taste and adjust sweetness or cinnamon as desired.

Mash banana into oatmeal

When the oats are nearly done, slice the medium ripe banana and mash half of it into the pot with a fork to incorporate natural sweetness and a creamy texture. Reserve the remaining half for topping. Stir mashed banana thoroughly into the oatmeal and cook for another 30–60 seconds to warm through.

If using additional fresh fruit (optional 1/4 cup), stir it in briefly or use as a topping.

Toast walnuts (optional but recommended)

While oats cook, heat a small dry skillet over medium heat. Add 1/4 cup chopped walnuts and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove from heat to cool slightly.

Stir most of the toasted walnuts into the finished oatmeal for texture, reserving a tablespoon or two for garnish.

Remove the saucepan from heat. If desired, stir in 1 tsp butter or coconut oil for extra richness. Adjust consistency with up to 2 tbsp extra milk or cream. Taste and add flaky sea salt (about 1/4 tsp) if you like a sweet-salty contrast.

Serve the oatmeal in a bowl. Top with the reserved banana slices, remaining toasted walnuts, 1 tbsp toasted seeds if using, and a drizzle of additional maple syrup if desired. Add 2 tbsp milk or cream on top for a creamier mouthfeel.