Banana Oatmeal

 Ingredients:

• 2/3 cups of milk (or 2/3 cups of reconstituted non-fat dry milk)*
• pinch of salt
• 3 and 1/3 cups of water
• 2 cups quick cooking oats
• 2 very ripe bananas, mashed
• 2-3 tablespoons of maple syrup ( 2-3 tablespoons of table syrup)
• 2 tablespoons of walnuts, nuts or seeds**

 Directions:

Stove Top Directions

1. In a medium saucepan, combine milk (or reconstituted non-fat dry milk), salt, and water. Heat on the stovetop over medium heat until steaming hot but not boiling.
2. Add oats, and turn the burner to medium or medium-low.
3. Simmer (make sure you see small bubbles,) for 3 and 1/2 – 4 minutes until the oatmeal is creamy. There should still be a little liquid. It will thicken up once the banana is added.
4. Remove the pan from the heat, and stir in the mashed bananas and syrup. Divide between four bowls, garnish with nuts or seeds, and serve.

Microwave Directions

1. Mix milk (or reconstituted non-fat dry milk), salt, water, and oats together in a large, microwave-safe bowl.
2. Microwave in high for 3 minutes. With cooking mits or a cloth, remove bowl from microwave and stir. The bowl will be hot.
3. Place bowl back into microwave for another three minutes or until oatmeal is creamy. There should be a little liquid remaining. The oatmeal will thicken up once the bananas are added.
4. Stir in mashed bananas and syrup.
5. Divide between four bowls, garnish with nuts or seeds, and serve.

Notes: 

• Instead of 2/3 cup milk or reconstituted non-fat dry milk, you can use 2/3 cup water in its place.

 Allergy Warning:

This recipe contains milk and tree nuts.
*If you are allergic to milk; try soy, almond, rice, or other dairy-free alternatives. You can also use water in place of milk, reconstituted dry milk, or allergy-friendly milk. 
**If you are allergic to walnuts, choose allergy-friendly pumpkin or sunflower seeds. 

 Cut Down on Choking:

For kids 2- 4 years old, serve food in the following ways:

• Chop nuts and seeds finely or grind before adding to your recipe.