Sweet Banana Almond Oatmeal Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 3, 2015
I never liked oatmeal, until now. I followed the recipe exactly. Super yummy! Thanks for sharing!
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Reviewed: Jun. 14, 2014
There was something about this oatmeal I just really didnt care for.I think it was the almond milk. Although, I use it in smoothies all the time, just never really cook with it. Only change was using vanilla extract. With the calories I shared the recipe and topped with some milk to mild the taste.
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Photo by Holiday Baker

Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Richmond, Virginia, USA
Reviewed: Jun. 12, 2014
I really enjoyed this recipe!I did cook this in the microwave and I love my oatmeal super sweet so I added a sweet an low packet!! it makes a wonderful breakfast nice and filling and Super simple to make!
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Photo by missrochester

Cooking Level: Intermediate

Living In: Rochester, New York, USA
Reviewed: Apr. 7, 2014
My two year old and I love this oatmeal recipe - she asks for MORE(!!!). We always seem to have an overripe banana laying around, and this is a great way to use it. This oatmeal is warm, delicious and easy. I've found the almond extract is a bit much, so have cut back on that but otherwise make as is (with cow's milk though) and add in almond butter at the end for extra protein and creaminess.
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Reviewed: Jan. 8, 2014
This definitely is just as the submitter states "warm, sweet, and lusciously filling"! I love the combination of flavors and it's a great way to use up that last little banana - lol. I did opt to do a microwave version of this to cut back on time and to add a little protein I added a dollup of almond butter over top! Perfect with a glass of OJ!
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Photo by Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA
Reviewed: Nov. 4, 2013
This can also be made with cow's milk and be cooked in the microwave. Just combine the ingredients and cook in the microwave for four minutes. Let it sit a minute or two and thicken. Most of the time, I use a ripe banana because it makes it sweeter and then I can omit the honey or any other additional sweetener. This is one of my most favorite breakfasts.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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