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Creamy Instant Oatmeal Topped with Bananas and Pecans is inexpensive, quick, filling, nutritious and kids love it! This one of our family favorite breakfast recipes that I enjoy sharing from our stove top to yours!

I think I remember growing up NOT eating oatmeal. It was drowning in butter, weird consistency, and super bland. But now-a-days that is no longer the case. Oatmeal is consumed into granola bars, moist baked goodies and light Creamy Instant Oatmeal Topped with Bananas and Pecans which give oats an attractive consistency that kids and adults enjoy. If you have not been a fan in the past of Oatmeal, please let me know your thoughts after trying this Creamy Instant Oatmeal Topped with Bananas and Pecans recipe.

Creamy Instant Oatmeal Topped with Bananas and Pecans

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Course: Breakfast

Cuisine: American

Servings:

Calories: 272kcal

Author: Danielle Fahrenkrug

Ingredients

1 cup quick cook oats (gluten-free)1 cup quick cook oats (gluten-free)
1 cup water1 cup water
2 cups cashew milk2 cups cashew milk
1 tbsp honey or maple syrup1 tbsp honey or maple syrup
1 tsp cinnamon1 tsp cinnamon
1/4 banana1/4 banana
1 Tbsp. pecans1 Tbsp. pecans

Instructions

In 3-quart saucepan, bring water, cashew milk, oats, honey (or maple syrup) and cinnamon to a boil. When it starts to boil, reduce heat to medium; cook about 5 minutes uncovered for quick oats or until most of liquid is absorbed, stirring occasionally.
Remove from heat. Let stand until of desired consistency then serve into two bowls and top with sliced banana and pecans.