Recipe: Banana Bread Oatmeal with Toasted Pecans (and 7 variations)

BANANA BREAD OATMEAL

3 cups fat-free milk
3 tbsp. firmly packed brown sugar
3/4 tsp. ground cinnamon
1/4 tsp. salt (optional)
1/4 tsp. ground nutmeg
2 cups quick or old-fashioned oats, uncooked
2 medium-size ripe bananas, mashed (about 1 cup)
2 to 3 tbsp. coarsely chopped toasted pecans*
OPTIONAL, FOR TOPPING:*
Vanilla nonfat yogurt
Banana slices
Pecan halves

In medium saucepan, bring milk, brown sugar, spices and salt to a gentle boil (watch carefully); stir in oats. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old-fashioned oats, or until most of liquid is absorbed, stirring occasionally.

Remove oatmeal from heat. Stir in mashed bananas and pecans.

Spoon oatmeal into four cereal bowls. Top with yogurt, sliced bananas and pecan halves, if desired.

*To toast pecans, spread evenly in shallow baking pan. Bake at 350 degrees 5 to 7 minutes or until light golden brown. Or, spread nuts evenly on microwave-safe plate. Microwave on HIGH 1 minute; stir. Continue to microwave, checking every 30 seconds, until nuts are fragrant and brown.

*TOPPING VARIATIONS:
- Raspberry nonfat yogurt and dried cranberries
- Maple- flavor pancake syrup and chopped pecans
- Pumpkin or apple butter and raisins
- Blueberries and sliced strawberries sprinkled with cinnamon-sugar
- Warm apple pie filling and fat free milk
- Coarsely chopped canned peaches and ground ginger
- Sliced bananas and mini chocolate chips

Makes 4 servings
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