From the Pantry Butler kitchen
Banana Walnut Oatmeal
If your bananas are turning ripe before you're ready to eat them or use them in a recipe that calls for very ripe or mashed bananas, pop them in the freezer and thaw before using. The peel will turn very dark but the taste and texture of the bananas will be recipe-ready when you are. USDA MyPlate Kitchen — USDA’S Collection of Nonfat Dry Milk (NDM) Recipes — USDA Food and Nutrition Service — Food Distribution Service (public domain), via myplate.food
Ingredients
- 2/3 cup non-fat dry milk mixed with 2 cups water — or 2 cups fluid non-fat or low-fat milk
- 1/16 teaspoon salt (dash) — optional
- 2 3/4 cups water
- 2 cups quick cooking oats
- 2 ripe bananas — mashed
- 2 tablespoons 100% maple syrup
- 2 tablespoons walnuts — chopped
Method
- Wash hands with soap and water.
- In a small saucepan, combine reconstituted non-fat dry milk, salt, and additional water.
- Heat over medium heat until steaming hot, but not boiling.
- Add oats and cook, stirring until creamy, 1 to 2 minutes.
- Remove the pan from heat and stir in mashed banana and maple syrup.
- Divide between 4 bowls, garnish with walnuts, and serve.
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