Banana Bread
Oatmeal
- 3 cups fat-free milk
3 tablespoons firmly packed brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1/4 teaspoon ground nutmeg
2 cups Quaker® Oats (quick or old fashioned, 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 six cereal
bowls. Top with yogurt, sliced bananas and pecan halves, if desired.
Makes 6 servings.
Tip: To toast pecans, spread evenly
in shallow baking pan. Bake at 350°F 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
on HIGH, checking every 30 seconds, until nuts are fragrant and
brown.
Nutritional Information:
1/6 of recipe: Calories 230, Calories From Fat 40, Total Fat
4.5g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 70mg, Total
Carbohydrates 41g, Dietary Fiber 4g, Protein 9g, Total Sugars
18g.
Recipe provided courtesy of The Quaker Oats Company.
