Creamy, chewy oats, bananas and pecans are topped with a generous drizzle of maple syrup to make this a warm and filling winter breakfast. Less than 10 minutes effort was required to put this hot breakfast on the table. I love making oatmeal for breakfast. The fillings and toppings are endless and the different variations keep it interesting. My youngest two boys are always happiest with a bowl of oatmeal first thing in the morning. All three of my boys gave this oatmeal two thumbs up.
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Yield: 4 servings
2 cups old fashioned oats
3 1/2 cups water
2 medium banana, sliced thin (reserve 1/2 of 1 banana for serving)
1/3 cup pecans, chopped (reserve a tablespoon or so for serving)
1/2 teaspoon kosher salt
1/4 cup maple syrup
Combine the oats, water, bananas, pecans and salt in a medium size saucepan. Bring to a boil over medium high heat and then reduce to medium low and allow to thicken for 3-5 minutes, stirring frequently.
Divide into bowls and top with the reserved bananas and pecans. Drizzle each bowl with about a tablespoon of maple syrup, adjust to taste. Enjoy!
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