Maple-Pecan Oatmeal with Cinnamon and Bananas

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Hearty overnight oats topped with caramelized bananas and toasted pecans for a satisfying breakfast. This American-inspired recipe, ready in about 14 minutes, combines old-fashioned oats, almond milk, maple syrup into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup old-fashioned oats
• 1.5 cups almond milk
• 2 tbsp maple syrup
• 1/2 tsp cinnamon
• 2 bananas
• 1/4 cup pecans
• 1 tsp coconut oil

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Instructions

1. Step 1: Combine 1 cup old-fashioned oats, 1.5 cups almond milk, 2 tbsp maple syrup, and 1/2 tsp cinnamon in a jar. Seal and refrigerate overnight.
2. Step 2: Heat 1 tsp coconut oil in a small skillet over medium heat. Slice 2 bananas into 1/4-inch rounds and cook for 3-4 minutes until caramelized and golden, flipping once.
3. Step 3: In the morning, stir 1/4 cup toasted pecans into the oats. Spoon into bowls, top with cooked banana slices, and drizzle with any remaining maple syrup from the jar.