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Preheat a nonstick skillet over medium-high heat.
Roughly chop walnuts and add to the skillet. Toast, stirring often, until fragrant, 2-3 minutes. Set aside to cool.
Peel and slice the bananas into ¼-inch rounds.
Add salt and water to a large pot and bring to a boil over high heat. Once boiling, stir in oats, cinnamon, and half of the bananas; reduce heat to medium. Cover and let simmer for 3-5 minutes or until oats reach desired consistency and banana has softened.
Return the skillet to medium heat and add oil and maple syrup.
Place the remaining banana slices flat side down in the skillet. Cook until golden brown, 2-3 minutes and then flip and continue cooking for 1-2 more minutes.
To serve, divide oatmeal between bowls, top with walnuts and bananas, and drizzle with maple syrup. Enjoy!
Preheat a nonstick skillet over medium-high heat.
Roughly chop walnuts and add to the skillet. Toast, stirring often, until fragrant, 2-3 minutes. Set aside to cool.
Peel and slice the bananas into ¼-inch rounds.
Add salt and water to a large pot and bring to a boil over high heat. Once boiling, stir in oats, cinnamon, and half of the bananas; reduce heat to medium. Cover and let simmer for 3-5 minutes or until oats reach desired consistency and banana has softened.
Return the skillet to medium heat and add oil and maple syrup.
Place the remaining banana slices flat side down in the skillet. Cook until golden brown, 2-3 minutes and then flip and continue cooking for 1-2 more minutes.
To serve, divide oatmeal between bowls, top with walnuts and bananas, and drizzle with maple syrup. Enjoy!