Eat Without

Banana Walnut Oatmeal

Source: USDA’S Collection of Nonfat Dry Milk (NDM) Recipes USDA Food and Nutrition Service Food Distribution Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

If your bananas are turning ripe before you're ready to eat them or use them in a recipe that calls for very ripe or mashed bananas, pop them in the freezer and thaw before using. The peel will turn very dark but the taste and texture of the bananas will be recipe-ready when you are.

Makes
4 servings

Ingredients

  • 2/3 cup non-fat dry milk mixed with 2 cups water (or 2 cups fluid non-fat or low-fat milk)
  • 1/16 teaspoon salt (dash) (optional)
  • 2 3/4 cups water
  • 2 cups quick cooking oats
  • 2 ripe bananas (mashed)
  • 2 tablespoons 100% maple syrup
  • 2 tablespoons walnuts (chopped)

Directions

  1. Wash hands with soap and water.
  2. In a small saucepan, combine reconstituted non-fat dry milk, salt, and additional water. Heat over medium heat until steaming hot, but not boiling.
  3. Add oats and cook, stirring until creamy, 1 to 2 minutes.
  4. Remove the pan from heat and stir in mashed banana and maple syrup. Divide between 4 bowls, garnish with walnuts, and serve.

Notes

You can substitute 2 cups water or 2 cups skim milk for the reconstituted non-fat dry milk. Learn more about: Bananas

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.