Banana Custard Oatmeal Recipe May Be the Creamiest Oatmeal Ever (6 Ingredients, 10 Minutes) by Elisa Schmitz
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I recently discovered the secret to making what may be the creamiest oatmeal I've ever had. After making this super creamy custard oatmeal recipe, I thought it might taste even better with bananas. Banana custard? Yes, please! So I gave it a shot and the result is this delightful banana custard oatmeal recipe that just may be the creamiest oatmeal ever. It's so good!
The secret ingredient in this delicious banana oatmeal recipe is eggs. Yes, eggs are what give this oatmeal a custard-like texture and provide some much-needed protein, too. But the banana adds even more creaminess along with the health benefits of bananas. This wholesome breakfast recipe also offers the health benefits of eggs and the health benefits of oats in every bite.
To make this ultra-creamy oatmeal recipe, you need only six gluten-free ingredients: quick-cook oats, cold water, eggs, an overripe banana, maple syrup and vanilla extract. The cinnamon is optional. You cook the oatmeal according to package directions, mix in the cold water then cook until creamy. Add in the other ingredients then serve. You can add some optional toppings, like fresh fruit or chopped nuts, if desired.
I served this nourishing oatmeal recipe topped with raspberries, bananas and chopped walnuts for breakfast. It would be a nice treat for brunch, an unexpected snack to power you through a long day or even a not-too-sweet dessert.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2
Ingredients
- 1 cup quick-cook oats, cooked according to package directions
- 2/3 cup cold water
- 2 eggs, beaten
- 1 medium overripe banana, mashed
- 1 1/2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- sprinkle of ground cinnamon (optional)
- fresh fruit, chopped walnuts, etc. (optional garnishes)
Recipe Notes
- You can make this recipe with quick-cook oats or rolled oats. Just be sure to prepare oatmeal according to package directions. Oats are naturally gluten-free, but to be sure, use gluten-free oats.
- Make sure the water you add to the cooked oatmeal is very cold. This brings down the temperature so that when you add the eggs, they cook without becoming scrambled.
- If you like your oatmeal sweeter, you can increase the maple syrup to 2 tablespoons. I prefer to use pure maple syrup, not the imitation stuff.
- I added a sprinkle of ground cinnamon, but that's optional.
- I topped the oatmeal with fresh raspberries, banana slices and chopped walnuts, but those are optional.
- Store leftover oatmeal in an airtight container in the refrigerator and reheat in the microwave.
Here's how to make it:
- Prepare the oats according to package directions. Turn down heat to low.
- Add the cold water to the oatmeal and stir to combine.
- Add the beaten eggs and whisk to combine. Cook, whisking frequently, until oatmeal is thick and creamy.
- Add the mashed banana, maple syrup and vanilla. Add the optional cinnamon, if using. Whisk to combine.
- Serve immediately on its own or with your preferred toppings.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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