Need a new bite for breakfast? Enjoy this delightful partner recipe from Common Threads. Photo by Laura Heineman


1 ½ cup nonfat plain yogurt (optional)

2 Tbl pecans, coarsely chopped and toasted, plus halves for topping (optional)

3 medium ripe bananas, mashed, plus sliced for topping (optional)

2 cups oats, quick or old fashioned, uncooked

¼ tsp ground nutmeg

¼ salt

¾ tsp cinnamon

3 Tbl brown sugar, firmly packed

3 cups low-fat milk


Step 1: 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.

Step 2: Stir in mashed bananas and pecans. Spoon oatmeal into six cereal bowls. Top with yogurt, sliced bananas and pecan halves, if desired.

COOK NOTE: 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.