Creamy oatmeal with banana and nut filling
At least twice a week, I eat oatmeal for breakfast because it is nutritious and keeps me full for most of the day. Plus, you can get creative and add whatever flavors you like. So here is the ultimate oatmeal recipe… to be enjoyed twice a week!
4 Servings
Ingredients
BANANA AND NUT FILLING
- 125 mL (½ cup) slivered almonds, roasted
- 45 mL (3 tbsp.) dried banana chips, crumbled
- 30 to 45 mL (2 to 3 tbsp.) brown sugar
- 30 mL (2 tbsp.) butter, melted
CREAMY GRAPE
- 250 mL (1 cup) water
- 500 mL (2 cups) milk
- 250 mL (1 cup) blunt cut oatmeal Pinch of salt
- 30 mL (2 tbsp.) maple syrup, or to taste
- 5 mL (1 tsp.) vanilla extract
- 1 mL (¼ tsp.) nutmeg
- 2 bananas, mashed
- 250 mL (1 cup) plain yogurt, for topping
How to
To make the banana nut filling: in a small bowl, combine almonds, banana chips, brown sugar and melted butter. Mix well.
To prepare the creamy oatmeal: In a medium saucepan, bring the water to a boil and pour in the milk. When the mixture comes back to a boil, add the oatmeal and salt.
Cover and let cook over low heat, stirring occasionally. If you like your oatmeal with a little texture, simmer for 15 minutes; if you like it creamy, 20 minutes.
Remove from heat and let stand, covered, for 5 minutes. Add maple syrup, vanilla, nutmeg and bananas. Serve the oatmeal with a dollop of yogurt and the banana-nut topping.