Banana Bread Oatmeal

I realized the strangest thing this morning: I have never posted a recipe for banana bread oatmeal.


Which is absolutely bizarre if you consider a) how easy it is, b) how it was one of the first oatmeals I ever created, and c) that Quaker Instant Banana Bread Oatmeal packets were my very first experiences with porridge.

And let me just say, those Quaker packets saved my life. You may think I’m super anti-instant packets, but I’m not sure if that’s the case. I’m definitely pro-make-it-yourself, but I have to give credit to Quaker packets for helping me transition to a healthier life. I would never eat one now, and I wrinkle my nose at my mom whenever she makes a bowl (I’m so pretentious), but I’m still grateful those options exist for people who are new to oatmeal. If my first experience with oatmeal had been that crappy, tasteless porridge I made back in spring of 2011, I probably never would have given it a second chance.


Now, my recipe blows Quaker’s out of the water. It’s naturally sweetened by the banana, and nothing else. There’s a miniscule amount of molasses, but that’s for flavor and not sweetening. I believe molasses helps achieve the darker, deeper flavor of actual banana bread. I very often use it in stove-top recipes that are meant to emulate baked goods!


I believe if you try this out, it may end up being a regular part of your menu! It uses pantry staples like cinnamon and vanilla, but I swear it isn’t boring. I make this more than any other recipe, I bet.

Banana Bread Oatmeal

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: serves 1

What you'll need:

  • 1 cup milk of choice, or water
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • 1 ripe banana
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/8 tsp molasses (or maple syrup)
  • pinch of nutmeg (optional)
  • pinch of salt

How to make it:

  1. Bring milk (I use an equal mixture of almond milk and water) to a boil, add oats, and reduce heat to medium.
  2. Mash up a ripe banana and add to the oatmeal. Stir.
  3. Once more of the liquid has absorbed, add vanilla extract, cinnamon, molasses, nutmeg, and salt. Stir.
  4. If you'd like to add any extra ingredients (coconut oil, raisins, sunflower seeds), do so now. I like raisins in mine.
  5. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.). I would recommend walnuts for this recipe, but I only had almonds on hand. I also topped with raw chia seeds. πŸ™‚

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

13 Responses to Banana Bread Oatmeal

  1. Delicious! I love the taste of banana in my oatmeal. I have used CCK’s trick of blending a banana with the milk/water before cooking the oats and then it gives it a caramelized flavour and thickens and sweetens at the same time, which is lovely – but only with a chocolate flavoured oatmeal, and wanted more recipes to try that trick out with! PS I don’t question your use of molasses at all – I LOVE molasses!

    • Lauren Smith says:

      I should do that…but then I’d have to get my blender dirty. πŸ˜‰ I’m so lazy! Thanks so much for your comment!

    • Lex says:

      Dear both,

      I combined this blended banana-with-water (had no milk on hand) method, then followed the rest of the recipe as posted, and the result was delicious! Really tasted like banana bread. Added a few chopped pecans for garnish. Thanks for the great recipe and tip!

  2. This is amazing! Tastes exactly like banana bread! Thank you!

  3. I’m more of a baked oatmeal fan, but this was definitely the best stovetop oatmeal I’ve ever had!
    I’ve gotten a bit obsessed with this blog lately:
    Thank you for all the recipes!

  4. Frie Pe says:

    I found your blog yesterday while I was procrastinating my assignment… and I instantly fell in love with it πŸ™‚
    Originally, I’m from Germany and I’m just doing a year abroad in the UK. That’s also why I thought two months ago: I at least have to cook porridge once (as it’s such a British thing). First, I only cooked it with milk and it tasted horribly plain and I thought: “OMG, this is such a grandparents-food” (it actually has this label in Germany..). Well, luckily I tried another time with banana and cinnamon and now I’m totally into it and I eat it every morning πŸ™‚ Nothing better than starting your day with a) cooking and b) a real meal that fills up until lunch.

    Anyways, I made your banana bread (another thing that we don’t have in Germany; I think I def. have to bake one soon) oatmeal today and I totally loved the vanilla inside. Additionally, your cooking method yielded a much more pleasant result than the one i used before (basically start with an oats, banana,milk,water-mixture right from the beginning).

    I’ll try out some of the other recipes soon for sure!! πŸ™‚

  5. Christine says:

    Great recipe! I think that using all water (as opposed to milk) better emulates the taste of baked goods. I also modified this recipe to make a delicious Chocolate Chip Banana Bread oatmeal. πŸ™‚

  6. Cassie says:

    So simple but so delicious! I love it!

  7. Lyndsey B says:

    I love recreating Quaker Oat Packets homemade; it’s just a billion times tastier! I’m not the biggest banana fan, but I love this recipe, as it is so simple yet flavorful amd comforting. I love adding dark chocolate chips and a dollop of almond butter on top to make a decadent “Reese’s” Banana Bread!

  8. Christine says:

    I highly recommend using molasses instead of maple syrup. I had been making this with maple syrup since I did not have any molasses. When I finally got some molasses, I made this recipe again. It was hard to believe that such a tiny amount of molasses could make so much difference in the taste!

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