Nutrition Facts

Ingredients
- 2 1/2 cups fat-free milk
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 3 1/2 cups uncooked oatmeal (not instant or quick-cooking)
- 2 medium bananas, peeled, halved lengthwise, and sliced crosswise
- 1/4 cup chopped unsalted pecans or walnuts
Directions
- In a large, resealable container or bowl, stir together the milk, honey, and vanilla. Stir in the oatmeal. Cover and refrigerator overnight.
- Remove the oatmeal from the refrigerator. Spoon it into bowls. Top each serving with the bananas and pecans.
Cooking Tip: Prefer oatmeal with a thick consistency? If so, add another heap of oatmeal. Prefer it looser? Add a few more splashes of milk.
Tip: To ripen green bananas, remove any plastic wrapping and store them at room temperature until ripe. Store ripe bananas in the refrigerator; their peel will darken, but the fruit will remain fresh. Peel and freeze overripe bananas to use in smoothies or baking.
Tip: Baking raw, dry oats for 1 hour at 250˚F will destroy any bacteria that may cause a foodborne illness.