Blueberry Banana-Nut Oatmeal is quick, easy, filling, and full of heart-healthy oats. Make then enjoy in minutes, any morning of the week!
Raise your hand if you feel personally victimized by the oatmeal pouch variety pack you were given to choose from for breakfast each morning as a kid?
I still have problems stomaching anything apple-cinnamon flavored. LOL.
That said, trust me when I tell you that each whippy, perfectly-sweet and healthy bowl of Blueberry Banana-Nut Oatmeal will instantly change your mind about what oatmeal can and should be.
Homemade Oatmeal in Minutes
Full of heart-healthy oats and vitamin-rich berries and nuts, there’s no denying that loaded oatmeal is an awesome way to start the day. Unlike the aforementioned oatmeal packets though, homemade oatmeal doesn’t have the texture of paste, which helps!
This particular combination of blueberries, bananas, and nuts is just lovely, and all the ingredients are metabolism-boosting and full of fiber and antioxidants. The blueberries get warm and bursty when sprinkled over the hot oatmeal, and banana naturally sweetens each bowl so you can get away with adding very little extra sugar.
I’m going to show you how to make oatmeal on the stovetop and the whole cooking process takes about 6 minutes. You can make this oatmeal recipe in the microwave to shave a few minutes off the cooking time, but I love how thick and creamy the texture becomes after stirring it constantly in the saucepan while cooking.
Let’s do this!
How to Make Homemade Oatmeal
Start by adding certified gluten-free old fashioned oats into a small saucepan.
Old fashioned oats are oats that have been steamed then flattened. Steel cut oats are chopped whole oats that have a great texture once cooked, but they take awhile to get there. Quick-cooking oats easily become gummy (they’re inside those oatmeal pouches!). For these reasons, old fashioned oats are my choice for stovetop oatmeal.
Next add equal amounts of water and milk. I use unsweetened almond milk, but use whatever you’ve got in the fridge for drinking.
Finally, thinly slice 1/2 banana into the saucepan then turn the heat to medium. Cook, stirring occasionally, until the mixture begins to simmer.
Once simmering, start breaking up the banana with a spatula and stir constantly until the oats have absorbed most of the liquid and are cooked and creamy, about 3 minutes.
Remove the pan from the heat then stir in brown sugar or pure maple syrup plus a dash of vanilla. You could use less sugar if your banana is super ripe!
Pour the oatmeal into a bowl then slice the remaining banana half on top with fresh blueberries and chopped nuts. These photos show walnuts, but use what you love best.
That’s all she wrote — I told you it was easy! I hope you give these perfectly-sweet, nourishing, and healthy oatmeal bowls a try sometime soon.
Enjoy!
Ingredients
- 1/2 cup certified gluten-free old fashioned oats
- 1/2 cup water
- 1/2 cup milk, any kind, I use unsweetened almond milk
- 1 small banana
- 1 Tablespoon brown sugar, or pure maple syrup
- 1/2 teaspoon vanilla
- 1/4 cup blueberries
- 1 Tablespoon chopped walnuts, or almond or pecans
Directions
- Add oats, water, milk, and 1/2 the banana thinly sliced into a saucepan then turn heat to medium. Cook until oats begin to simmer then stir constantly until oats are cooked and creamy, 3 minutes.
- Remove pan from heat then stir in brown sugar and vanilla. Pour into a bowl then top with remaining 1/2 sliced banana, blueberries, and walnuts.
Notes
- This recipe doubles well — reheat the second portion in the microwave the following day with a splash of milk.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I doubled the recipe. It was enough for 4 nice sized bowls. I made a topping bar for the oatmeal. Fresh blueberries, raspberries, bananas, strawberries and an assortment of nuts. Husband and kids loved it!
I made this with maple syrup instead of sugar. I, also added extra blueberries (we had some right off our bushes). It is a very yummy recipe. I’m recovering from my second Covid-19 shot and was looking for a gluten-free alternative to the brat diet. This is my new go-to! Thanks so much!
I absolutely love this recipe. I’ve been eating it every single morning for the past couple of weeks. I’m on a very restricted diet and this is perfect. It’s pretty much a little joy I get my day. Thank you for sharing. I didn’t know oatmeal could be so good!
Wow! This is delicious. I thought my pumpkin spice oatmeal recipe
was my go to morning meal, but this recipe has moved into first place. Every ingredient is a delight on the taste buds… Seriously. So quick and easy. I’m so glad I found this.
Very excellent! I am cutting out all added sugar so was very delicious and filling. I substituted coconut milk and blackberries. Left out brown sugar. Added 1 tb unsweetened coconut. Yummy! Thanks!
I’ve been using your recipe for a while now and it’s my favorite! I sub raw honey for brown sugar and just skip the vanilla. I also mix cinnamon into the first step and the nagain on top
Oatmeal
I’ve been using this recipe for a long time now. I have oatmeal nightly and I combine it with a banana, blueberries and any kind of nuts I may have on hand. It is absolutely delicious.
I have made this recipe often, and used it as a base for other oatmeal recipes.
It was delicious and very easy to do. But it was missing something, and I realized it was a pinch of salt. It makes a big difference.
I found this recipe over on Pinterest and had to share it this weekend with my readers. There’s nothing better than an old fashioned bowl of oatmeal.
Absolutely love this oatmeal! Because I am currently “microwave-less”, this is perfect stovetop oatmeal! However, I found it easier to mash the banana beforehand – otherwise, it’s a delicious and easy recipe!
This is so delicious. I made this for brunch last weekend. Loved the fresh fruit! It was so fulling!