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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A delicious breakfast recipe from the people at Quaker Oats! The toasted pecans make it a real treat, and it can be dairy-free if soy milk is used (and soy yogurt, if desired). Ingredients:
3 cups nonfat milk or 3 cups soymilk |
3 tablespoons firmly packed brown sugar |
3/4 teaspoon ground cinnamon |
1/4 teaspoon salt (optional) |
1/4 teaspoon ground nutmeg |
2 cups oats (quick or old fashioned, uncooked) |
2 medium ripe bananas, mashed (about 1 cup) |
2 -3 tablespoons coarsely chopped toasted pecans (see tip) |
nonfat vanilla yogurt or soy yogurt (optional) |
banana, slices (optional) |
pecan halves (optional) |
Directions:
1. In medium saucepan, bring milk (or soy milk), brown sugar, spices and salt to a gentle boil (watch carefully); stir in oats.
2. Return to a boil; reduce heat to medium.
3. Cook 1 minute for quick oats, 5 minutes for old fashioned oats, or until most of liquid is absorbed, stirring occasionally.
4. Remove oatmeal from heat.
5. Stir in mashed bananas and pecans.
6. Spoon oatmeal into six cereal bowls.
7. Top with yogurt (or soy yogurt), sliced bananas and pecan halves, if desired.
8. Tip: To toast pecans, spread evenly in shallow baking pan.
9. Bake at 350°F 5 to 7 minutes or until light golden brown.
10. Or, spread nuts evenly on microwave-safe plate.
11. Microwave on HIGH 1 minute; stir.
12. Continue to microwave on HIGH, checking every 30 seconds, until nuts are fragrant and brown.
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