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Banana Bread Oatmeal

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Why I Love This Recipe

Joyce'S Fine Cooking


Ingredients You'll Need

3 cups milk
3 tablespoons firmly packed brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1/4 teaspoon ground nutmeg
2 cups quick or old-fashioned oats, uncooked
2 medium-size ripe bananas, mashed (about 1 cup)
2 to 3 tablespoons coarsely chopped toasted pecans*
Vanilla nonfat yogurt (optional)
Banana slices (optional)
Pecan halves (optional)


In medium saucepan, bring milk, brown sugar, spices and salt to a gentle boil (watch carefully); stir in oats. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old-fashioned oats, or until most of liquid is absorbed, stirring occasionally.

Remove oatmeal from heat. Stir in mashed bananas and pecans. Spoon oatmeal into four cereal bowls. Top with yogurt, sliced bananas and pecan halves, if desired. Makes 4 servings.

To toast pecans, spread evenly in shallow baking pan. Bake at 350 degrees F for 5 to 7 minutes or until light golden brown. Or, spread nuts evenly on microwave-safe plate. Microwave on HIGH 1 minute; stir. Continue to microwave, checking every 30 seconds, until nuts are fragrant and brown.

Nutrition facts per serving: 340 calories, 50 calories from fat, 6 g total fat, 1 g saturated fat, less than 5 mg cholesterol, 100 mg sodium, 60 g total carbohydrates, 6 g dietary fiber, 14 g protein, 268 mg calcium

Tasty toppers

Raspberry nonfat yogurt and dried cranberries

Maple-flavor pancake syrup and chopped pecans

Pumpkin or apple butter and raisins

Blueberries and sliced strawberries sprinkled with cinnamon-sugar

Warm apple pie filling and skim milk

Coarsely chopped canned peaches and ground ginger

Sliced bananas and mini chocolate chips

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