This banana oatmeal recipe is made with mashed bananas, gluten free rolled oats, cinnamon and walnuts. Quick and easy to make for the perfect easy and comforting breakfast for busy mornings.
Combine oats and milk in a medium pot over medium high heat. Bring to a boil, then reduce heat to low and a gentle simmer. Do not leave unattended.
Add in the mashed banana and continue simmering until thickened and desired creaminess, about 15 to 20 minutes, stirring occasionally and scraping along the bottom of the pan to prevent sticking. Remove from heat.
Stir in cinnamon and sweetener if using.
Divide into bowls and top each with more banana slices, nuts or any other toppings, if desired.
To avoid sticking, lightly coat the inner pot of your Instant Pot with coconut oil or cooking spray.
Add oats into the Instant Pot followed by milk. Stir in the bananas. Secure the lid and close the vent.
Press the MANUAL (or PRESSURE COOKER for newer Instant Pot models) button and set to 4 minutes.
After the oats finish cooking, allow the pressure to release naturally (about 10-15 minutes).
Divide into bowls and top each with more banana slices, nuts, milk and other toppings, if desired.