Banana Walnut Oatmeal
If your bananas are turning ripe before you're ready to eat them or use them in a recipe that calls for very ripe or mashed bananas, pop them in the freezer and thaw before using. The peel will turn very dark but the taste and texture of the bananas will be recipe-ready when you are.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of recipe
305
Calories
10g
Protein
55g
Carbs
5g
Fat
5g
Fiber
22g
Sugar
107mg
Sodium
Saturated Fat 1 g · Cholesterol 2 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
non-fat dry milk mixed with 2 cups water
2/3 cup · or 2 cups fluid non-fat or low-fat milk
salt (dash)
1/16 teaspoon · optional
water
2 3/4 cups
quick cooking oats
2 cups
ripe bananas
2 · mashed
100% maple syrup
2 tablespoons
walnuts
2 tablespoons · chopped
Instructions
- 1
Wash hands with soap and water.
- 2
In a small saucepan, combine reconstituted non-fat dry milk, salt, and additional water. Heat over medium heat until steaming hot, but not boiling.
- 3
Add oats and cook, stirring until creamy, 1 to 2 minutes.
- 4
Remove the pan from heat and stir in mashed banana and maple syrup. Divide between 4 bowls, garnish with walnuts, and serve.
Source: USDA MyPlate Kitchen · USDA’S Collection of Nonfat Dry Milk (NDM) Recipes USDA Food and Nutrition Service Food Distribution Service
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