Bananas And Cream Oatmeal (Healthy Breakfast)

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Whenever I crave banana bread but want something quicker and healthier, I make these bananas and cream oatmeal. It has all the flavor of rich moist banana bread but rolled into a simple healthy morning breakfast. This is made with rolled oats, ripe bananas, walnuts, almond milk, and warm spices, and it comes together in about 15 minutes for a quick breakfast.

Bananas plus oatmeal? Yes, please! It is one of my favorite classic combinations, and I make it as a simple vegan banana oatmeal for breakfast! But with just a few additions you can turn a regular bowl of oatmeal with banana into decadent, delicious banana bread oatmeal.

This easy banana nut oatmeal is truly AMAZING. It’s actually a total Quaker bananas and cream oatmeal copycat, but much healthier for you. It is also hearty and satisfying enough to keep you full until lunch. It also works as a versatile base that can easily be adapted into Pumpkin Spice Oatmeal or Vegan Blueberry Baked Oatmeal.

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🥘 Ingredients

This bananas and cream oatmeal recipe uses just 5 simple ingredients, with a few spices added for extra flavor. These are what I use for this recipe:

Old Fashioned Oats: I like using rolled oats for this banana cream oatmeal recipe, because they have a fluffy, creamy, hearty texture.

Sliced Bananas: The riper, the better! I like using overripe bananas because they make my oatmeal naturally super sweet without adding much sugar.

Walnuts: Walnuts in oatmeal are one of my favorite combinations. They have a rich, slightly sweet, earthy, and buttery flavor with a mild crunch that pairs perfectly with the oats.

Spices and Sugar: I love using cinnamon and nutmeg to make this oatmeal taste like banana bread. I usually toss in a little coconut sugar but I can also swap that for any sweetener or skip it entirely if you want a less sweet bowl.

Water and Unsweetened Almond Milk: I combine water and milk to get plenty of volume out of the oats while still keeping creamy. I find any milk works well here from regular milk to soy milk to oat milk or any favorite non dairy milk. For a super decadent touch I try coconut cream, canned coconut milk, or whole milk. I use more water or milk for a thinner oatmeal and less for a thicker consistency.

🔪 How To Make

These are the steps on how I make these delicious bananas and cream oatmeal.

Cook Oats: I cook the oats according to the package directions, and for this batch, I microwaved them with 1¼ cups of water.

Combine Cooked Oats With Toppings: I top my banana oatmeal with sliced bananas, walnuts, a pinch of spices and salt, and a sprinkle of coconut sugar, then stir everything together until well combined.

Add Milk: I pour the milk over my homemade banana oatmeal until it reaches the consistency I like, using less milk if I want it thicker.

Stir And Serve: I like to give the oatmeal a good stir to combine everything, then I serve it warm for the perfect cozy breakfast.

📖 Variations

I like to experiment with this gluten-free, vegan banana bread oatmeal recipe in so many ways. Here are a few of my favorite ideas:

Pumpkin Pie Spice Oatmeal With Vanilla: Instead of cinnamon, I sometimes use pumpkin pie spice and add 1/4 teaspoon of vanilla extract for a warm cozy flavor.

Caramelized Banana Oatmeal: I spray a small skillet with olive oil spray or coconut oil spray and cook the bananas for 3 to 5 minutes until they are golden brown and caramelized, then add them to the oatmeal. This one is my favorite!

Banana Overnight Oats: I skip cooking the oats and instead combine the oats, mix-ins, and 1 cup of almond milk in a mason jar or airtight container. I store it in the fridge overnight and enjoy it in the morning.

🍽 Serving Suggestions

I like to top this simple banana bread oatmeal with all kinds of mix-ins. Some of my favorites are peanut butter or almond butter, chia seeds, flaxseeds, and nuts like pecans, almonds, cashews, or peanuts. I also add a bit of high protein granola or low calorie granola for extra crunch. 

For a more indulgent, dessert-like touch, I sprinkle in mini chocolate chips or drizzle on vegan Nutella or this white chocolate hazelnut spread for a super decadent dessert I serve when my friends come visit with their kids.

🧊 Storage Directions

Refrigerating: If I have leftovers, I store them in the refrigerator in an airtight container. I also like making a large batch and portioning it into individual containers for easy reheating in the morning, and it keeps well in the fridge for up to 5 days.

Freezing: I freeze this banana bread oatmeal for longer storage by letting it cool completely, then transferring it to freezer-safe containers. When I’m ready to eat, I thaw it overnight in the fridge before reheating.

Reheating: I reheat this mashed banana oatmeal in the microwave or on the stovetop, depending on what’s easiest for me. I add a little more almond milk since it thickens in the fridge, then warm it in the microwave for about 45 seconds or reheat it on the stovetop over medium heat, stirring often until warmed through.

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