American · Breakfast
Oatmeal with Banana, Blueberries and Walnuts
Oatmeal
Creamy rolled oats simmered in milk and water, naturally sweetened with mashed banana and warmed with cinnamon. Each bowl is topped with juicy blueberries and toasted walnuts.
- Prep
- 5 min
- Cook
- 9 min
- Total
- 14 min
- Serves
- 2
Calories come from: Carbs 63% · Fat 24% · Protein 13%
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Ingredients
For 2 servings- 1 cup80 gRolled oats
- 1 cup244 gLow-fat milk (1%)
- 1 cup240 gWater
- 1 pinchSalt
- 1 tspGround cinnamon
- 1 medium118 gBanana, ripe
- 1/2 cup74 gBlueberries, fresh
- 2 tbsp15 gWalnuts, chopped
- 1 tsp7 gHoney (optional)
Steps
- 1
Peel the banana; mash half of it in a small bowl and slice the other half.
- 2
Toast the walnuts in a dry saucepan over medium heat for 2-3 minutes, stirring, until fragrant, then tip them onto a plate.
- 3
Pour the milk and water into the same saucepan, add the salt and bring to a gentle simmer over medium heat.
- 4
Stir in the oats and lower the heat.
- 5
Simmer for about 5 minutes, stirring often, until thick and creamy.
- 6
Stir in the mashed banana and cinnamon and cook for 1 more minute; add a splash of extra water if it is too thick.
- 7
Divide the oatmeal between two bowls.
- 8
Top with the banana slices, blueberries and toasted walnuts.
- 9
Drizzle with honey if you like a little extra sweetness, and serve hot.
Swaps, storage and make-ahead
Swaps
- For a vegan bowl, use unsweetened soy or oat milk instead of the low-fat milk and maple syrup instead of the honey.
- For a gluten-free version, choose rolled oats labelled certified gluten-free, since regular oats are often cross-contaminated with wheat.
- For a nut-free bowl, swap the walnuts for toasted pumpkin seeds or sunflower seeds.
- If fresh blueberries are out of season, use frozen blueberries and stir them into the hot oatmeal for a minute to thaw.
Storage
Refrigerate leftover oatmeal in a covered container within 2 hours and eat within 3 to 4 days. Reheat with a splash of milk or water until steaming hot, and add the fresh fruit and walnuts after reheating.
Make ahead
Toast the walnuts up to a week ahead and keep them in an airtight jar, or cook a batch of the oatmeal and refrigerate it for up to 3 to 4 days, reheating portions with a splash of liquid. Slice the banana just before serving so it doesn't brown.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenMilkTree nuts
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (387 g) | Per 100 g | |
|---|---|---|
| Calories | 329 kcal | 85 kcal |
| Protein | 11.5 g | 3 g |
| Carbohydrates | 54.1 g | 14 g |
| of which sugars | 17.8 g | 4.6 g |
| Fiber | 7.7 g | 2 g |
| Fat | 9 g | 2.3 g |
| of which saturated | 1.8 g | 0.5 g |
| Sodium | 159 mg | 41 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
