This creamy banana oatmeal is a morning favorite. It's made with rolled oats, mashed bananas, chia seeds, milk, vanilla extract, cinnamon, and a touch of pure maple syrup. It's the perfect make-ahead breakfast for the week!
Combine the oats, cinnamon, and chia seeds into a bowl and stir together. Set aside.
Over medium-high heat, add the milk, vanilla extract, and maple syrup. Bring to a boil the mixture to a boil, then stir in the oats mixture. Reduce the heat to medium-low, simmer for 5-7 minutes, stirring consistently until the oatmeal thickens.
Remove from the heat and add in mashed bananas. Serve immediately. Top with walnuts, bananas, chia seeds, etc.
Make Ahead Instructions: The oatmeal can be made stored in the refrigerator for up to 1 week. This is the perfect breakfast meal prep!
Oats: If needing this recipe to be gluten-free, use certified gluten-free oats.
Milk: Any type of milk can be used for this recipe. I often use oat or almond milk.
Chia Seeds: These can be omitted if you don't like them.