Creamy Oatmeal with Banana
Rolled oats simmered soft and folded with mashed ripe banana, cinnamon, and a whisper of honey for an easy, tummy-friendly breakfast.
Some breakfasts do their best work quietly, and this one is exactly that — soft oats, a mashed banana, and just enough cinnamon to feel like more than plain porridge.
Because this recipe carries an ulcer-friendly tag, everything about it is built to go down easy: no citrus, no black pepper, nothing fried. Ripe banana brings natural sweetness without relying on refined sugar, while a spoon of flaxseed or chia works in a little extra fiber without adding any rough texture. Oats themselves cook down into a smooth porridge that many people find more comfortable than drier grains.
Use milk instead of water if you want it richer, and leave off the honey entirely if you're avoiding added sugar that morning.
Ingredients
- 1/2 cup rolled oats — or quick oats
- 1 cup water — or low-fat milk / plant milk for creaminess
- 1 medium ripe banana — mashed or sliced
- 1 tsp honey — optional, natural sweetener
- 1/4 tsp cinnamon — optional, gentle flavor
- 1 tsp flaxseed powder or chia seeds — optional, for extra fiber
Instructions
- 1In a small pot, bring water or milk to a gentle boil.
- 2Add oats and stir well. Reduce heat and cook for 5–7 minutes until creamy.
- 3Mash the ripe banana and stir into the oatmeal (or add slices as topping).
- 4Add honey for sweetness if desired.
- 5Sprinkle lightly with cinnamon or flaxseed powder.
- 6Serve warm and smooth.