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Banana-Pecan Oatmeal

The combination of bananas, pecans, and spices has always been one of my favorites. When I got back on an oatmeal kick recently, especially with overnight oats, this was one of the first flavor combinations I tried. It’s probably my favorite that I make at least once or twice a week.

This could easily be made as overnight oats—add all ingredients into a container, stir, and let sit in the fridge overnight—but if you don’t have the containers or fridge space, or just don’t want to bother, make this as regular oatmeal. It’s just as good.

Fresher-tasting than a packaged oatmeal, this is cheap and easy to make. To make things faster in the morning, I pre-measure all of the ingredients in a bowl the night before. In the morning, I just add the wet ingredients, heat, and eat.

Banana-Pecan Oatmeal

As a variation, try adding some mini chocolate chips. A spoonful of nut butter (choose your favorite) would also be good stirred in, too. To make this vegan, you can use a dairy-free milk.

Serves 1


1/2 cup old fashioned oats
1 teaspoon chia seeds
2 tablespoons pecans, chopped
1/2 teaspoon ground Ceylon cinnamon
1/2 cup water
1/4 cup cup coconut milk, almond milk, or other nut or dairy milk of your choice (I used 2% milk in mine)
1 banana, diced or coarsely mashed
Pinch of salt


Combine oats, chia seeds, pecans, and cinnamon in a bowl. Add water, nut or dairy milk, and banana. Stir to combine.

Microwave for 2-3 minutes or until oats have absorbed the liquid. If too dry or thick, add more liquid and microwave again.