Banana Bread Oatmeal

• 3 cups fat-free milk
• 3 tablespoons firmly packed brown sugar
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt (optional)
• 1/4 teaspoon ground nutmeg
• 2 cups Quaker® Oats (quick or old fashioned, uncooked)
• 1 cup mashed ripe bananas (about 3 medium)
• 2 tablespoons coarsely chopped toasted pecans
• Plain or vanilla nonfat yogurt (optional)
• Banana slices (optional)
• Pecan halves (optional)

In medium saucepan, bring milk, sugar, salt and spices to gentle boil (watch carefully); stir in oats. Return to boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats or until most of liquid is absorbed, stirring occasionally.

Remove oatmeal from heat. Stir in mashed bananas and pecans. Spoon oatmeal into six cereal bowls. Top with yogurt, sliced bananas and pecan halves, if desired.

To toast pecans, spread evenly in shallow baking pan. Bake at 350°F 5 to 7 minutes or until light golden brown. Or, spread nuts evenly on microwave-safe plate. Microwave on HIGH 1 minute; stir. Continue to microwave on HIGH, checking every 30 seconds, until nuts are fragrant and brown.

*I made this today for breakfast and my kids liked it for the most part. Korbin didn't like the pecans in the oatmeal, but Trinity said it tasted better than the last time I made oatmeal. I will definitely use this recipe again.