Got a few over-ripe bananas that you need to use up but don't really feel like whipping up a bread or cake? This Banana Bread Oatmeal is the perfect solution for you! Grab those bananas and turn them into a delicious, warm, creamy, wholesome and nutritious breakfast cereal.
Pour the water and salt into a medium stockpot and bring to a boil over high heat. Be sure to use a large enough pot as the water will foam up once you add the oats and it could overspill.
Once the water starts to boil, add the rolled oats, barley, millet and flax seeds to the pot and stir; Bring to a boil and then reduce the heat to bring the oats to a slow simmer
Cover the pot and simmer for about 30-35 minutes, stirring and scraping the bottom of the pan from time to time to prevent the oatmeal from attaching, until the grains are tender and the liquid has practically completely evaporated. At that point, stir in the mashed bananas, chopped dates and walnuts, vanilla extract and ground cinnamon, then kill the heat and let the oatmeal sit covered for about 5 minutes, or until it has reached the desired consistency — the longer it sits, the thicker the oatmeal will get.
Serve hot, garnished with your choice of toppings.
Leftovers can be stored in an airtight container in the fridge for up to a week and can then be enjoyed cold or reheated. To reheat, stir in a little bit of milk or water into the oats to loosen the cereal and reheat on the stove-top over low heat.