Let’s talk about breakfast!
I’m sharing two different recipes for oats with you this week. Both are incredibly delicious and ridiculously easy. Both can easily be doubled, tripled, quadrupled for a few—or just later in the week. I like doing breakfast and lunch prep for the week on Sunday evening, and multiplying the ingredients in these recipes is so easy. I use a slow cooker to do everything overnight, then divide it the next morning so I have plenty for the week.
On Friday, I’ll be sharing a recipe for Slow Cooker Apple Cinnamon Oats that is perfect to make ahead and smells EXACTLY like the apple cinnamon packets of oatmeal you (probably? hopefully?) had as a kid.
Today, I’m sharing the best weekend morning oats recipe you could ask for—this is creamy, delightful, sweet, delicious, and the ultimate breakfast comfort food.
I’m not calling this oatmeal because let’s be honest with ourselves—the word oatmeal is not at all appetizing. It does not make me excited or pique my interest, and I don’t think you’d be all that excited about it either. But creamy banana bread oats? Well now we’re talking.
A year ago I started to experiment with making oatmeal on the stove, as I was craving a bowl but wasn’t feeling the microwave. Come to think of it, I’m never really “feeling” the microwave. I’m 5’2” tall, and the only space for our microwave is on top of the fridge. Tip toes are usually involved, and so I don’t microwave much. I also think things heat better on the stove or in the oven, compared to the microwave.
Now that we’ve covered how I prefer to heat my food…
When I tried making oats on the stove, I immediately loved it so much more! I start out by melting butter in a sauté pan and then stirring in the dry oats, giving them a minute or so to toast. It adds a little something extra that is perfection. Then I add everything else and stir. The milk slowly softens the oats, the bananas get soft, warm, and even sweeter, and the scent? It’s what breakfast food dreams are made of, I kid you not.
This is also a ridiculously simple recipe to make—you’ll have it on the table in about 15 minutes.
Weekend breakfast perfection.
Oats Two Ways, Part I: Creamy Stovetop Banana Bread Oats
- 2 tablespoons butter
- 2/3 cup dry oats
- 2/3 cup milk—love almond milk in this recipe!
- 2 ripe bananas, sliced
- 2 tablespoons maple syrup
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons nutmeg
Heat a medium or large sized saute pan over medium heat. Melt the butter, then add the dry oats. Stir and saute for 60-90 seconds, allowing the oats to lightly toast. Add the milk, bananas, syrup, cinnamon, and nutmeg. Stir to combine, turn heat to medium-low, and allow to cook for 10-12 minutes, stirring occasionally. Once the oats are nice and soft, they’re ready to eat!
If desired, add (or top with!) chocolate chips, peanut butter, chopped pecans or walnuts…