Banana Walnut Oatmeal
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Banana Walnut Oatmeal' — USDA's Collection of Nonfat Dry Milk (NDM) Recipes, US Department of Agriculture (public domain, federal), via the SNAP-Ed Connection cookbook and USDA MyPlate Kitchen. Converted to gluten-free: quick oats specified as certified gluten-free oats; no other changes. The source notes 2 cups water or 2 cups skim milk may replace the reconstituted dry milk, and other nuts may replace the walnuts.
Quick oats are cooked in reconstituted nonfat dry milk until creamy, then stirred with mashed ripe banana and maple syrup and topped with chopped walnuts.
Why this complexity: oats specified certified gluten-free.
Ingredients
- 2/3 cup nonfat dry milk
- 2 3/4 cups water
- 1 pinch salt
- 2 cups certified gluten-free quick-cooking oats
- 2 very ripe bananas, mashed
- 2 tablespoons maple syrup
- 2 tablespoons chopped walnuts
Method
- In a small saucepan, combine the reconstituted nonfat dry milk (the dry milk stirred into the water), salt, and any remaining water.
- Heat over medium heat until steaming hot, but not boiling.
- Add the oats and cook, stirring, until creamy, 1 to 2 minutes.
- Remove the pan from the heat and stir in the mashed banana and maple syrup.
- Divide between 4 bowls, garnish with the walnuts, and serve.
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