Banana Bread Oatmeal with Walnut + Date
Prep time: 
Cook time: 
Total time: 
Yield: 1 serving
  • ⅓ cup old-fashioned rolled oats
  • ¾ cup water
  • 1 medium banana, thinly sliced (divided)
  • 1 Medjool date, pitted and chopped
  • 1 tablespoon flaxseed meal (I like Bob’s Red Mill’s flaxseed meal)
  • ½ teaspoon ground cinnamon (more or less to taste), plus more for garnish if desired
  • 1 small pinch sea salt
  • ¼ teaspoon pure vanilla extract
  • ½ tablespoon chopped walnuts, for topping
  • 1-2 tablespoons full-fat canned coconut milk, for topping (optional)
  1. Add the oats, water, ⅔ of the banana (reserving ⅓ of the banana for topping), date, flaxseed meal, cinnamon, and salt to a small saucepan.
  2. Cook over medium-low heat, stirring frequently and mashing the banana against the side of the saucepan, until it reaches your desired consistency, about 5 minutes.
  3. Pour the oatmeal into a bowl, sprinkle the walnut on top, and add the reserved ⅓ of the banana; drizzle on the coconut milk if using, and sprinkle on a little more cinnamon if desired.
Coconut Milk Substitution: Instead of topping your oatmeal with coconut milk, you can use any kind of milk or cream that you normally top your oatmeal with, or omit it if you prefer.
Recipe by An Edible Mosaic™ at