Ingredients
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3 cups nonfat milk or 3 cups soymilk
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3 tablespoons firmly packed brown sugar
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3/4 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/4 teaspoon ground nutmeg
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2 cups oats (quick or old fashioned, uncooked)
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2 medium ripe bananas, mashed (about 1 cup)
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2 -3 tablespoons coarsely chopped toasted pecans (see tip)
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pecan halves
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banana, slices
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nonfat vanilla yogurt or soy yogurt
Instructions
- In medium saucepan, bring milk (or soy 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 (or soy yogurt), sliced bananas and pecan halves, if desired.
- 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.