Creamy Banana Oatmeal

Creamy Banana Oatmeal with nut topping (A Seat at the Table)

Do you ever have food phases (technically called “food jags”)?  I occasionally go through phases, especially with breakfast.  Like the baked oatmeal phase (pumpkin, banana, apple, strawberry-banana, cranberry apple pecan, banana walnut, zucchini) and I also went through many months of fruit/yogurt/granola for breakfast.  Recently, however, I’ve been uninspired by breakfast.

I have a few requirements for a good breakfast.  First, it has to be filling.  I hate eating a breakfast and then getting hungry again an hour later, so I want something with protein and fiber.  I also want at least one serving of fruits or vegetables, or I won’t be able to get all my servings in for the day.

As the weather cools down, I’m thinking oatmeal may just be my new phase.  It’s not exactly unique, but sometimes the simple things just hit the spot.  I’ve had two really really good bowls of oatmeal recently at coffee shops.  So in an on going attempt to recreate those bowls, you might see more oatmeal recipes on here.  Like todays, this creamy oatmeal has just a hint of banana mixed in and is topped with crunchy nuts and sweet toasted coconut.

Creamy Banana OatmealCreamy Banana Oatmeal (A Seat at the Table)

Serves 2

  • 1/2 Tbsp butter
  • 1 cup old-fashioned rolled oats
  • 3/4 cup half and half
  • 1 1/4 cup water
  • pinch of salt
  • 1/2 banana, sliced
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon


  • 1/2 banana, sliced
  • 2 Tbsp pecans, toasted
  • 2 Tbsp shredded coconut, toasted
  • 2 Tbsp sliced almonds, toasted

Place pecans, coconut, and almonds on a sheet pan and place in the oven.  Set the oven to preheat at 300°F.  When the oven reaches 300°F, or your nose knows, the toppings are finished toasting.

Creamy Banana Oatmeal with nut topping (A Seat at the Table)Meanwhile, heat a saucepan over medium-high heat, melt the butter and add the oats, stirring occasionally for about 2 minutes.  Add the half and half, water, and salt, and bring to a boil.  Add the sliced banana half and reduce heat to a simmer.  Let simmer for about 8-10 minutes, or until most of the liquid is absorbed.  Stir only once or twice, this helps keep the oats from getting pasty.  Stir in the vanilla extract and cinnamon.

Divide the oatmeal between two bowls and top with desired toppings.


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