Nutrition per serving may change if servings are adjusted.
1 cup water
Pinch of salt
½ cup old-fashioned rolled oats
½ small banana, sliced
1 tablespoon chocolate-hazelnut spread
Pinch of flaky sea salt
Bring water and a pinch of regular salt to a boil in a small saucepan. Stir in oats, reduce heat to medium and cook, stirring occasionally, until most of the liquid is absorbed, about 5 minutes. Remove from heat, cover and let stand 2 to 3 minutes. Top with banana, chocolate spread and flaky salt.
Overnight oats variation
Combine ½ cup old-fashioned rolled oats with ½ cup water and a pinch of salt in a jar or bowl or jar. Cover and refrigerate overnight. In the morning, add toppings. Eat cold or heat up. Makes about 1 cup.
Steel-cut oats variation
Bring 1 cup water and a pinch of salt to a boil in a small saucepan. Add ⅓ cup steel-cut oats, reduce heat to a bare simmer, cover and cook, stirring occasionally, until most of the liquid is absorbed, 15 to 20 minutes. Remove from heat and let stand, covered, 2 to 3 minutes. Add toppings. Makes about 1 cup.
People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
295 calories;9 g fat(6 g sat); 6 g fiber; 50 g carbohydrates; 7 g protein; 32 mcg folate; 0 mg cholesterol; 17 g sugars; 9 g added sugars; 33 IU vitamin A; 4 mg vitamin C; 30 mg calcium; 3 mg iron; 231 mg sodium; 402 mg potassium