Banana Nut Oatmeal

Banana Nut Oatmeal

30 Reviews 5 Pics
  • Prep

    5 m
  • Cook

    2 m
  • Ready In

    7 m
Sunshine7
Recipe by  Sunshine7

“A warm, filling breakfast cereal with a fruity twist. When my bananas begin to get overly ripe, I peel them and put them in plastic freezer bags. This is a great recipe for using frozen bananas, but you can also use ripe bananas.”

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Ingredients

Adjust Servings

Original recipe yields 1 bowl of oatmeal

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Directions

  1. Combine the oats, milk, flax seeds, walnuts, honey, and banana in a microwave-safe bowl. Cook in microwave on High for 2 minutes. Mash the banana with a fork and stir into the mixture. Serve hot.

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Reviews (30)

Rate This Recipe
CC♥'s2bake
38

CC♥'s2bake

I would love to give this 5 stars for everything else, but made as written, it is exceedingly sweet, too much even for this sweet tooth. I could only eat half the bowl. I will make this again, but cut the honey way down, or use a bit of maple syrup instead. Ripe bananas are pretty sweet to begin with, so 3 tbs of honey takes it too far. Also, use ground flax instead of flax seeds, as the nutrition benefits of flax are only released when the seeds are ground. Steel cut oats can be adapted to this recipe. Keep a parcooked container of steel cuts in the refrigerator to use in place of the quick oats. Still cook as directed and they will turn out great. I love the combination of banana and walnuts in this recipe. Flavor and crunch! Thanks for sharing, Sunshine7!

Jillian
23

Jillian

Delicious and great for breakfast! I used wheat germ instead of flax seeds and maple syup instead of honey plus added a little cinnamon and nutmeg. I added a few additional slices of banana on top. Nice recipe!

stacie
13

stacie

Please note, the only way to receive the benefits of flax seed is for them to be finely ground or use flax seed oil. The body can't break down flax seed in it's whole form. Therefore, there's no benefit to eating flax seed whole.

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Nutrition

Amount Per Serving (1 total)

  • Calories
  • 532 cal
  • 27%
  • Fat
  • 13.1 g
  • 20%
  • Carbs
  • 101.7 g
  • 33%
  • Protein
  • 11.2 g
  • 22%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

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