It’s a never-ending struggle. You buy bananas, wait for them to ripen, then race to finish them before they’re too ripe. That perfect balance between nicely yellow and mushy brown. My friends and family always laugh at me because I just throw the stragglers in the freezer when they get too ripe. My college roommates loved it, shouting “time to make banana bread!” when they saw 3-4 big bananas in our freezer.
That’s right, all the deliciousness of banana bread in a bowl. No further “oatmeal is boring” excuses, my friends. It’s fast, delicious, and nutritious. 🙂
Banana Bread Oatmeal
Makes 1 serving.
- 1/3 cup quick-cooking oats
- 2/3 cup water
- Pinch salt
- Pinch of cinnamon
- 1 small (~6″) , slightly speckled banana
- Sweetener of choice (I used a packet of Splenda)
- 1/4 cup milk of choice (I used skim milk)
- 2 tsp ground flaxseed
Mix oats, water, salt, and cinnamon in a large cereal bowl. Microwave on high 1 minute.
Add 2/3 of the banana. Mash banana with fork and mix into oatmeal. Add sweetener if desired. If mixture seems really dry, add a touch more water. Microwave on high 1 minute.
Stir in ground flaxseed. Add milk and remaining banana, sliced, to top of oatmeal. Dig in!
*If you like nuts in your banana bread, feel free to throw some chopped pecans in there too.
Estimated nutrition information (using skim milk and a no-calorie sweetener): 231 Calories, 3.6g Fat (0.6g Saturated, 2.8g Unsaturated), 40.3g Carbs, 6g Fiber, 16g Sugar, 7.4g Protein
Have a wonderful day!!
Today’s tip: Only find green bananas at the store? No problem! Just put them in a brown paper bag overnight and (bam!) ripe bananas.