I heard you wanted to spice up your breakfast game?! Since I’m a people-pleaser, I bring to you – gooey caramel-covered warm banana slices atop creamy oatmeal made with cashew milk and topped with numerous complimentary little additions that will make you exuberant that you are moving on from your old breakfast routine and beginning a new, glorious phase of your life. Change is good, my friends.
This oatmeal is a 100% plant-based, animal-friendly, environment-saving bowl of happiness. It has Sunday morning, sit by the window with a blanket and coffee, petting your dog, written all over it.
Unlike the rest of my family growing up, I never was an oatmeal lover. I found it to be bland and texturally challenging to my palate. My brother loved those packaged brands that you pour boiled water over and I just never understood it and I still don’t. My mom loved Cream of Wheat, and when served to me, I swear I’d have to cover the bowl with a thick layer of brown sugar if I was getting it down. I was an oatmeal outcast in my family.
It is time that I fit in. It’s time that oatmeal was revolutionized. I needed to make it enjoyable, so I covered it in cinnamon and maple syrup and dolloped nut butter on top with some fresh fruit and warm bananas and I think I’m part of the fam now. Fingers crossed.
This quest to assimilate with oatmeal lovers began with my understanding that I just didn’t enjoy oats cooked in water, SO, the first thing that changed was the cooking of the oats themselves. Cashew milk is my new fav, and salt is definitely needed to begin the transformation from yuck to yum. I also added some cinnamon right to the pot as well as maca powder for a healthy boost. The oatmeal comes to a boil with double the milk and then simmers for a few minutes until thick and creamy.
Separately, in a pan, I added coconut oil with maple syrup and some more cinnamon, brought this to a simmer and added my sliced bananas. These cook in the sauce and become sticky, gooey, delicious little bites to slather over to the oatmeal.
Finally, the topping queen works her magic with a creamy nut butter, fresh fruit to lighten things up, toasted pecans and a dollop of coconut yogurt to provide a very welcomed temperature contrast.
Now, that is an oatmeal that I can get behind!
I hope if you were like me and are upset about regular oatmeal, that this recipe inspires you to try again. Oatmeal lovers unite!
Gooey Caramelized Banana Oatmeal
Serving size: 1
Prep time: 2 minutes
Cook time: 6-7 minutes
- 1/3 cup quick oats
- 2/3 cup non-dairy milk (I prefer cashew)
- 1/4 tsp salt
- 1 tsp cinnamon, separated
- 1/2 tsp maca powder (optional)
- 1/2 tbsp coconut oil
- 3 tbsp maple syrup
- 1 banana, sliced
- Optional toppings: Nut butter, coconut yogurt, toasted pecans*, fresh fruit
- To a small pot, add oats, milk, salt, 1/2 tsp cinnamon and maca powder. Bring to a boil and turn heat on low to simmer for 3-5 minutes, or until creamy.
- While the oats are cooking, add coconut oil, maple syrup and remaining 1/2 tsp cinnamon to a medium saucepan. Bring to a simmer and add the banana. Mix to coat bananas and continue to cook for 3-4 minutes, until bananas are soft and caramelized.
- Spoon the oatmeal into a bowl and top with bananas, nut butter, yogurt, toasted pecans, fresh fruit, a dash of cinnamon and a bit more maple syrup.
*Toast pecans in a 350 degree oven for 5-7 minutes, watching carefully to avoid burning.