Cook's Tip: To toast pecans, spread evenly in shallow baking pan. Bake at 350F 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.
In medium saucepan, bring milk, brown sugar, spices and salt to a gentle boil (watch carefully); stir in oats. Return to a 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. Stir in mashed bananas and pecans. Spoon oatmeal into six cereal bowls. Top with yogurt, sliced bananas and pecan halves, if desired.
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|Serving Size: 1 Serving (113g)|
|Recipe Makes: 6|
|Calories from Fat: 45 (20%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 2.4mg||1 %|
|Sodium 17.6mg||1 %|
|Potassium 310.8mg||8 %|
|Total Carbohydrate 42.7g||13 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 38.5g|
|Protein 5.4g||8 %|
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Calories per serving: 225
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