Oatmeal with Banana and Raspberries
A quick and comforting bowl of creamy oatmeal topped with sweet banana slices, tart raspberries, and a crunchy sprinkle of nuts or seeds. Perfect for a busy weekday breakfast.
- Total time
- 10 min
- Servings
- 2
- Calories
- 220
- Protein
- 6g
Ingredients
- ½ cup rolled oats
- 1 cup water
- 1 medium banana
- ½ cup raspberries
- 1 tablespoon chopped nuts or seeds
- ⅛ teaspoon salt
Instructions
- 1
In a small saucepan, combine the 0.5 cup rolled oats, 1 cup water, and 0.125 teaspoon salt. Bring to a boil over medium-high heat, then reduce heat to low.
- 2
Simmer the oats, stirring occasionally, until they are tender and have absorbed most of the liquid, about 5 minutes. The oatmeal should look creamy and thick.
- 3
Slice the 1 medium banana into rounds. Divide the cooked oatmeal between two bowls.
- 4
Top each bowl with half of the banana slices and half of the 0.5 cup raspberries. Sprinkle each with 0.5 tablespoon of the chopped nuts or seeds.
- 5
Serve warm, adding a splash of milk or a drizzle of honey if you like.
Tools you’ll need
- small saucepan
- spoon
- knife
- cutting board
- bowls
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