Banana Milk Oatmeal
Creamy oatmeal cooked in milk with butter and topped with fresh banana slices. Ready in 10 minutes.
- Time
- 10 min
- Serving
- 406 kcal
- Ingredients
- ≈ $0.70
- Protein
- 13 g
Ingredients
- 1 Rolled oatspack 400 g ≈ $2.60 50 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 200 ml
- 3 Bananas≈ $1.44 per kg 100 g
- 4 Butterpack 180 g ≈ $1.58 5 g
- 5 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Peel the banana3 and slice into 0.5–1 cm (1/4–3/8 inch) rounds.
Pour the milk2 into a saucepan, add a pinch of salt, and bring to a boil over high heat (2–3 minutes).
Stir in the oat flakes, reduce heat to medium, and cook for 4–5 minutes, stirring often, until thick and tender.
Remove from heat, stir in the butter4 until fully melted.
Cover and let sit for 2 minutes to thicken into a creamy texture.
Serve in bowls, topped with banana3 slices.
Tips
- Why it works
- Heat the milk to boiling first to kill bacteria and prevent slimy oatmeal. Use high heat initially to cook faster without burning.
- Substitutions
- Use 200ml whole milk for richer texture or 200ml almond milk for a lighter version. Replace banana with 80g apple, sliced thin.
- Common mistakes
- Overcooking turns oats mushy and gluey; check consistency at 4 minutes. It should coat the back of a spoon but still move freely.
- Storing and reheating
- Eat fresh or refrigerate for 2 days; reheat in microwave for 45 seconds with 20ml water, stir, then top with banana.
- Serve with
- Pair with a glass of cold orange juice for vitamin C or serve with a sprinkle of cinnamon for warmth.
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