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Photo: Caitlin Bensel
Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipeNutrition NotesOatsare a whole grain and a source of lots of nutrition, including fiber and plant protein. This combo not only helps keep you full longer, but it also helps stabilize blood sugar.Oats also contain a type of fiber called beta-glucan, which, when combined with water, forms a gel. This not only helps keep things moving through your digestive system but when it hits your bloodstream, it latches onto some of the LDL (“bad”) cholesterol and removes it from your body when you poop. And lowering LDL cholesterol plays a role in reducing the risk of heart disease and stroke. But that’s not the only way oats protect the heart. Oats also contain an antioxidant that evidence suggests reduces inflammation in the arteries.Bananasprovide complex carbohydrates for energy and a type of fiber called resistant starch. Greener, less ripened bananas have more of this fiber which acts as a prebiotic, providing food for your beneficial gut bacteria. Bananas also contain pectin, another type of fiber that helps keep things moving through your gut, as well as potassium for heart health and antioxidants to help calm inflammation and reduce the risk of disease.
Jump to recipe
Nutrition NotesOatsare a whole grain and a source of lots of nutrition, including fiber and plant protein. This combo not only helps keep you full longer, but it also helps stabilize blood sugar.Oats also contain a type of fiber called beta-glucan, which, when combined with water, forms a gel. This not only helps keep things moving through your digestive system but when it hits your bloodstream, it latches onto some of the LDL (“bad”) cholesterol and removes it from your body when you poop. And lowering LDL cholesterol plays a role in reducing the risk of heart disease and stroke. But that’s not the only way oats protect the heart. Oats also contain an antioxidant that evidence suggests reduces inflammation in the arteries.Bananasprovide complex carbohydrates for energy and a type of fiber called resistant starch. Greener, less ripened bananas have more of this fiber which acts as a prebiotic, providing food for your beneficial gut bacteria. Bananas also contain pectin, another type of fiber that helps keep things moving through your gut, as well as potassium for heart health and antioxidants to help calm inflammation and reduce the risk of disease.
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients4largeripe bananas, divided3cupslow-fat milk2cupsold-fashioned rolled oats (see Tip)3tablespoonspure maple syrup1teaspoonvanilla extract¾teaspoonground cinnamon, plus more for sprinkling¼teaspoonground ginger⅛teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
4largeripe bananas, divided
3cupslow-fat milk
2cupsold-fashioned rolled oats (see Tip)
3tablespoonspure maple syrup
1teaspoonvanilla extract
¾teaspoonground cinnamon, plus more for sprinkling
¼teaspoonground ginger
⅛teaspoonsalt
DirectionsPeel and slice 1 banana; reserve for serving. Using a fork, mash the remaining 3 bananas in a large saucepan. Add milk and bring the mixture to a simmer over medium-high heat, scraping the bottom of the pan often with a wooden spoon. Stir in oats, maple syrup, vanilla, cinnamon, ginger and salt. Reduce heat to medium-low. Cook, scraping the bottom of the pan often with the spoon, until the mixture is thick and creamy, about 5 minutes. Divide the oatmeal evenly among 4 bowls; top evenly with the reserved banana slices. Sprinkle with cinnamon, if desired, and serve immediately.Frequently Asked QuestionsTypically, the heat is too high for too long, or the oatmeal is not stirred enough. For this recipe, though, the oatmeal is simmered, so you have to focus on stirring. The longer oatmeal is in a pot, the more apt it will hit dry spots in the bottom of the pan and stick. You want to keep the heat at medium-low and the oatmeal moving.When looking at them, rolled oats (aka old-fashioned oats) look paper-thin flat, and they are known to cook up in about 5 minutes. If you want to bake cookies or muffins, this is the oat that most recipes usually recommend. On the other hand, steel-cut (aka Irish oatmeal) looks chunky and chopped up, and it takes about a half hour to cook. This kind of oat makes a hearty breakfast that stays with you all morning, as it takes longer to digest.No, we recommend serving immediately. So, if you’re not serving four people, scale down the recipe accordingly.Yes, if your oats are gluten-free. People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.Originally appeared: EatingWell.com, July 2021
Directions
Peel and slice 1 banana; reserve for serving. Using a fork, mash the remaining 3 bananas in a large saucepan. Add milk and bring the mixture to a simmer over medium-high heat, scraping the bottom of the pan often with a wooden spoon. Stir in oats, maple syrup, vanilla, cinnamon, ginger and salt. Reduce heat to medium-low. Cook, scraping the bottom of the pan often with the spoon, until the mixture is thick and creamy, about 5 minutes. Divide the oatmeal evenly among 4 bowls; top evenly with the reserved banana slices. Sprinkle with cinnamon, if desired, and serve immediately.Frequently Asked QuestionsTypically, the heat is too high for too long, or the oatmeal is not stirred enough. For this recipe, though, the oatmeal is simmered, so you have to focus on stirring. The longer oatmeal is in a pot, the more apt it will hit dry spots in the bottom of the pan and stick. You want to keep the heat at medium-low and the oatmeal moving.When looking at them, rolled oats (aka old-fashioned oats) look paper-thin flat, and they are known to cook up in about 5 minutes. If you want to bake cookies or muffins, this is the oat that most recipes usually recommend. On the other hand, steel-cut (aka Irish oatmeal) looks chunky and chopped up, and it takes about a half hour to cook. This kind of oat makes a hearty breakfast that stays with you all morning, as it takes longer to digest.No, we recommend serving immediately. So, if you’re not serving four people, scale down the recipe accordingly.Yes, if your oats are gluten-free. People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Peel and slice 1 banana; reserve for serving. Using a fork, mash the remaining 3 bananas in a large saucepan. Add milk and bring the mixture to a simmer over medium-high heat, scraping the bottom of the pan often with a wooden spoon. Stir in oats, maple syrup, vanilla, cinnamon, ginger and salt. Reduce heat to medium-low. Cook, scraping the bottom of the pan often with the spoon, until the mixture is thick and creamy, about 5 minutes. Divide the oatmeal evenly among 4 bowls; top evenly with the reserved banana slices. Sprinkle with cinnamon, if desired, and serve immediately.
Frequently Asked QuestionsTypically, the heat is too high for too long, or the oatmeal is not stirred enough. For this recipe, though, the oatmeal is simmered, so you have to focus on stirring. The longer oatmeal is in a pot, the more apt it will hit dry spots in the bottom of the pan and stick. You want to keep the heat at medium-low and the oatmeal moving.When looking at them, rolled oats (aka old-fashioned oats) look paper-thin flat, and they are known to cook up in about 5 minutes. If you want to bake cookies or muffins, this is the oat that most recipes usually recommend. On the other hand, steel-cut (aka Irish oatmeal) looks chunky and chopped up, and it takes about a half hour to cook. This kind of oat makes a hearty breakfast that stays with you all morning, as it takes longer to digest.No, we recommend serving immediately. So, if you’re not serving four people, scale down the recipe accordingly.Yes, if your oats are gluten-free. People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Frequently Asked Questions
Typically, the heat is too high for too long, or the oatmeal is not stirred enough. For this recipe, though, the oatmeal is simmered, so you have to focus on stirring. The longer oatmeal is in a pot, the more apt it will hit dry spots in the bottom of the pan and stick. You want to keep the heat at medium-low and the oatmeal moving.
When looking at them, rolled oats (aka old-fashioned oats) look paper-thin flat, and they are known to cook up in about 5 minutes. If you want to bake cookies or muffins, this is the oat that most recipes usually recommend. On the other hand, steel-cut (aka Irish oatmeal) looks chunky and chopped up, and it takes about a half hour to cook. This kind of oat makes a hearty breakfast that stays with you all morning, as it takes longer to digest.
No, we recommend serving immediately. So, if you’re not serving four people, scale down the recipe accordingly.
Yes, if your oats are gluten-free. People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Originally appeared: EatingWell.com, July 2021
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Nutrition Facts(per serving)364Calories5gFat71gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
