Banana Pudding Breakfast Bowl

We turned one of everybody’s favorite desserts into a satisfying breakfast bowl with steel-cut oats, walnuts, spices, and ground flaxseed.







  • 5 ripe bananas, divided
  • 6 Tablespoons Challenge Spreadable with Avocado Oil, divided
  • 1 cup steel-cut oats
  • 3 cups low-fat milk, plus more if needed
  • 2 Tablespoons brown sugar
  • 2 Tablespoons ground flaxseed
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ cup chopped walnuts


  • 1

    Peel and mash 3 bananas with a fork; set aside.

  • 2

    Melt 2 tablespoons Challenge Spreadable with Avocado in a large saucepan over medium heat. Add oats and cook for about 3 minutes, stirring constantly, until fragrant and toasty.

  • 3

    Add mashed bananas, milk, brown sugar, ground flaxseeds, salt, and cinnamon. Bring to a boil, reduce to a gentle simmer, and cook, stirring every so often, until oats are tender, about 25 minutes. Stir in more milk, to loosen, if desired. Stir in vanilla.

  • 4

    Divide oatmeal among 4 bowls. Slice the remaining 2 bananas and divide over the top of the oatmeal. Top each bowl with a tablespoon each of Challenge Spreadable with Avocado and walnuts. Serve hot.

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