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A bowl of banana oatmeal topped with banana slices, date caramel, walnuts and a splash of milk

Banana Oatmeal

Featuring ripe banana, warm cinnamon and crunchy walnuts, a bowl of this wholesome Banana Oatmeal will leave you feeling heaven-blessed. It's easy to cook over the stove or in the Instant Pot! Gluten-free, dairy-free, refined sugar-free and vegan.

Course Breakfast
Cuisine American
Keyword how to cook oatmeal, instant pot oatmeal, oatmeal with bananas
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 267 kcal
Author Kelly

Ingredients

  • 1/2 cup rolled oats use gluten-free as needed. Do not use quick or steel-cut oats. Need a grain-free oatmeal? Try our Paleo Oatmeal or Keto Oatmeal recipes.
  • 1 1/2 cups almond milk or your preferred milk
  • 1/16 teaspoon fine sea salt (a tiny pinch), optional
  • 1/2 tsp ground cinnamon
  • 1 teaspoon sweetener of choice optional - coconut sugar, maple syrup, honey, SWERVE, stevia or monk fruit sweetener
  • 1/2 well ripened banana mashed
  • 2 tablespoons chopped walnuts or pecans
  • 1 tablespoon almond butter , peanut butter or date caramel for topping, optional
  • 2 tablespoons unsweetened shredded coconut optional for topping

Instructions

Stovetop Method

  1. 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.

    A Silver and Navy Blue Pot Filled with Old-Fashioned Oats

  2. 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.

  3. Stir in cinnamon and sweetener if using.

  4. Divide into bowls and top each with more banana slices, nuts or any other toppings, if desired.

    A serving of banana oatmeal in a bowl with walnuts and a banana behind it

Instant Pot Method

  1. To prevent sticking, lightly coat the inner pot of your Instant Pot with coconut oil or cooking spray.

  2. Add oats into the Instant Pot followed by milk. Stir in the bananas. Secure the lid and close the vent.

    Rolled oats inside of an instant pot sitting on a kitchen counter

  3. Press the MANUAL (or PRESSURE COOKER for newer Instant Pot models) button and set to 4 minutes.

  4. After the oats finish cooking, allow the pressure to release naturally (about 10-15 minutes).

  5. After the pressure releases, open the lid and give the oatmeal a good stir. Any extra liquid will absorb as it cools. Stir in the cinnamon and sweetener if desired.

  6. Divide into bowls and top each with more banana slices, nuts, milk and other toppings, if desired.

Recipe Notes

  • To Store & Reheat: Refrigerate cooled oatmeal in an airtight container for up to 3 days. Reheat over low or medium-low heat, adding a splash of almond milk and occasionally stirring/scraping the pot. You could also microwave individual portions. Add a splash of almond milk and heat in 30-second bursts, stirring after each one and reducing microwave time as needed, until oatmeal is warmed through.
  • To Freeze: Transfer cooled oatmeal to a freezer-safe storage bag or container with an airtight lid. Leave extra space in either case and remove the air before sealing the bag if applicable. Freeze oatmeal for up to 2 months, thawing in the fridge before reheating.
Nutrition Facts
Banana Oatmeal
Amount Per Serving (1 g)
Calories 267 Calories from Fat 153
% Daily Value*
Fat 17g26%
Carbohydrates 24g8%
Fiber 5g20%
Sugar 4g4%
Protein 6g12%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.