Bananas and Cream Oatmeal

This Bananas and Cream Oatmeal is the perfect quick and easy way to change up your usual breakfast routine. It’s creamy and sweet, and is guaranteed to become a new favorite of the whole family.

WHY THIS BANANAS AND CREAM OATMEAL RECIPE IS SO GOOD

• This Bananas and Cream Oatmeal is SUPER customizable! Want more protein? Add in some protein powder, top with peanut butter or chopped pecans! Toss some berries into the oatmeal! The options are endless.
• It makes great leftovers, make a double batch to keep breakfast easy all week long. Making this ahead you may find some discoloration with the banana, but the taste is still amazingly delicious!
• This is a great way to use up bananas that have gotten a little too ripe. We love banana bread, but this is so much easier. The mashed bananas get added into the oatmeal so no one will know the difference! Just leave off the sliced bananas on top.

TIPS AND TRICKS FOR MAKING BANANA AND CREAM OATMEAL

• Use old-fashioned oats for this recipe. Quick oats tend to get too mushy when cooked for too long. 
• If you are gluten-free, make sure your oats are gluten-free certified, or better yet, purity protocol oats.
• You’ll use two bananas in this recipe, one will be mashed and combined with the oats. The other is sliced and used as a topping. 
• If you don’t want to use brown sugar, you can use granulated sugar, coconut sugar, or pure maple syrup for this recipe. 
• To make this recipe dairy-free, use unsweetened almond milk or your favorite non-dairy milk in the oats. Then, drizzle non-dairy milk over the top of your oatmeal before serving. 
• If you like your oatmeal to be thicker, cook for the full 8 minutes until thick. If you like your oatmeal on the runnier side, start checking around 5 minutes. You can also add an additional ½ cup of milk to the mixture if you prefer it looser. 

MORE YUMMY BREAKFAST RECIPE

• Spirulina Smoothie
• Matcha Bowl
• Blueberry Toast
• Caramel Apple French Toast Casserole
• Caramelized Bananas

I found this simple recipe for Martha’a Favorite Oatmeal that I’m going to have to try soon!

If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!

Bananas and Cream Oatmeal

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This Bananas and Cream Oatmeal is the perfect quick and easy way to change up your usual breakfast routine. It's creamy and sweet, and is guaranteed to become a new favorite of the whole family.

Cindy

Prep Time 3 minutes minutes

Cook Time 12 minutes minutes

Total Time 15 minutes minutes

Serving Size 2 servings

Ingredients

• 1 cup water
• 1 cup milk dairy or non-dairy milk of choice
• 3 tbsp brown sugar
• ½ tsp ground cinnamon plus additional for topping
• ½ tsp salt
• 1 cup old fashioned oats gluten-free if needed
• 2 bananas 1 mashed and 1 sliced for serving
• 1 tsp vanilla extract
• 2 tbsp heavy cream If dairy free can use the thick coconut cream from the top of a can of full fat coconut milk

Instructions

• In a medium saucepan, whisk together water, milk, brown sugar, cinnamon, and salt. Bring to a boil.
  
• Add the oats and mashed banana. Stir to combine. Bring the mixture to a simmer and cook for 6-8 minutes, until thickened to your liking.
  
• Remove from the heat and stir in the vanilla extract.
  
• Divide between two bowls. Top with heavy cream, remaining sliced banana, and a sprinkle of ground cinnamon before serving.
  

Notes

• Use old-fashioned oats for this recipe. Quick oats tend to get too mushy when cooked for too long. 
• If you are gluten-free, make sure your oats are gluten-free certified, or better yet, purity protocol oats.
• You’ll use two bananas in this recipe, one will be mashed and combined with the oats. The other is sliced and used as a topping. 
• If you don’t want to use brown sugar, you can use granulated sugar, coconut sugar, or pure maple syrup for this recipe. 
• To make this recipe dairy-free, use unsweetened almond milk or your favorite non-dairy milk in the oats. Then, drizzle non-dairy milk over the top of your oatmeal before serving. 
• If you like your oatmeal to be thicker, cook for the full 8 minutes until thick. If you like your oatmeal on the runnier side, start checking around 5 minutes. You can also add an additional ½ cup of milk to the mixture if you prefer it looser. 

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