Scrambled Oats
A quick skillet breakfast made with rolled oats, banana, egg, cinnamon, and vanilla, cooked into warm golden oat clusters.
Equipment
- Non-stick skillet
- mixing bowl
- Fork
- spatula
- measuring cups
- Measuring spoons
Ingredients
Ingredients
- 0.5 cup rolled oats
- 1 ripe banana mashed
- 1 large egg
- 0.5 tsp cinnamon
- 0.5 tsp vanilla extract
- salt pinch
- 1 tsp butter or oil for cooking
- 1 tbsp milk optional, use 1–2 tablespoons if mixture is too thick
- Greek yogurt, berries, peanut butter, honey, or maple syrup for serving
Instructions
- Mash the ripe banana in a mixing bowl until mostly smooth.
- Whisk the egg into the mashed banana.
- Stir in rolled oats, cinnamon, vanilla extract, and a pinch of salt.
- Let the mixture sit for 2 minutes so the oats absorb a little moisture.
- Heat butter or oil in a non-stick skillet over medium-low heat.
- Add the oat mixture to the skillet and let it cook for about 1 minute before stirring.
- Use a spatula to stir and break the mixture into small pieces.
- Continue cooking for 4–6 minutes, stirring often, until the oats are golden and the egg is fully cooked.
- Add a splash of milk only if the oats seem too dry while cooking.
- Serve warm with Greek yogurt, berries, peanut butter, honey, or maple syrup.
Notes
Use a ripe banana for the best sweetness and texture. Cook over medium-low heat so the oats brown gently and the egg cooks through without burning.