Walnut, Date and Banana Oatmeal is a warming and gently spiced breakfast idea to get you through those cold winter mornings. Top with hemp seeds and maple syrup to turn an easy recipe into a special treat!
I have an absolute love-love relationship with oatmeal.
But to be honest? Most mornings I don’t give it that much thought and just stir up a pot with some stuff I have around and sprinkle on my favorite toppings.
For my kids, this often means frozen raspberries and a few chocolate chips (because raspberries are pink, duh).
For me, during winter? I absolute love this combo:
Walnut, Date and Banana Oatmeal
The dates and bananas add a lot of natural sweetness (I have a major sweet tooth when it comes to breakfast!) and the walnuts add some crunchy texture.
On top I add a drizzle of maple syrup (see sweet tooth reference above), some more sliced banana and I sprinkle on some hemp seeds for extra goodness. Also, they make it look pretty, and who can resist a pretty breakfast?
It’s really a straight-forward “recipe” that’s done and dusted in 5 minutes, the way I like my breakfast:
No planning ahead required, not much time required and a healthy, nutritious and satisfying meal on the table.
A few tips to make this oatmeal absolutely foolproof:
Use your milk of choice
We only use bio-dynamic, non-homogenized whole cow’s milk in our home. Bio-dynamic and not just organic because they’re the only cows who are always allowed to keep their horns ❤️
Long story short: I don’t believe in nut milks as a sustainable substitute anymore, because nuts need a ton of water to grow, are usually imported from far away AND the huge monocultures can potentially have a negative impact on the bees they need to order every year to work on the trees.
I’m not one to lecture or convince people of my opinion, do whatever is right for you and your family. Just know that I tested this with my locally produced whole cow’s milk and you might need to tweak the recipe if you choose to use a plant-based milk.
Be mindful of the kind of oats you’re using
I created this recipe with quick-cooking oats because I rarely have the time to stir a pot of oats for 20 minutes. And by rarely I mean never.
If you’re using old-fashioned, you will need more liquid and a longer cooking time.
I don’t like cooked instant oats, they turn out too mushy for my liking. The only way I use instant oats is to make instant overnight oats, aka 10 minute oats.
Don’t skip the salt
Trust me, that tiny pinch of salt is what will take your oatmeal from good to amazing.
OK, maybe it isn’t. But it still makes it more delicious.
This is a breakfast for those mornings you need something warm but got up 5, ahem 30, minutes too late. And you’ll feel great because it’s full of wholesome, filling ingredients.
And if the kids want raspberries and chocolate chips on their portion? Well, I just let mine have at it 😉
Get the printable recipe here:
- 1/2 cup quick-cooking oats
- 1 - 1.5 cups liquid (I use half milk and half water; I've found this creates the best taste and texture)
- 1/2 banana
- 2 dates, chopped
- 1/4 teaspoon ground cinnamon
- 1 pinch fine sea salt
- 1 handful crushed walnuts
- Other toppings: maple syrup, sliced banana, hemp seeds, splash of cold milk
- Add oats and liquid to a small pot set over medium-high heat. Break 1/2 banana into pieces and add to the pot, along with the dates, cinnamon and salt.
- Bring to a boil and simmer, stirring, until creamy and the banana has melted into the oatmeal.
- Serve with walnuts and your favorite toppings.