Guilt-free Banana Bread Oatmeal

Banana bread is one of life’s simple pleasures. It’s not fancy or complicated. But the fragrance, sweetness and moistness of a good banana bread, makes it an all-time favourite for many of us.

This recipe was an accidental development. Last week, while making our vanilla oatmeal for breakfast, thought about switching it up a little. I began by adding some banana coins before removing the oats from the heat. A couple of other additions later, I actually tasted it.

“Oh my goodness. I just had a brainwave!,” was my immediate response.

I present to you:

Banana bread oatmeal

Our Craves 20160905_BB Oatmeal_3

It’s like having banana bread for breakfast, since you experience all of the familiar sensations. It’s deliciously satisfying, sweet, and warm. But this porridge boasts all of the goodness, without the high sugar content, or the use of refined flours, which is typically found in traditional banana bread recipes. It is naturally sweetened by the bananas  and a touch of coconut sugar. I like to chop the bananas into coins, and have them melt ever so slightly. The heat will bring out the natural sweetness of the bananas even further. If you aren’t fussy about textures, then you could mash the bananas instead.

Top with your favourite combinations to finish off this treat. Pro tip: handmade cacao drizzle and caramelised banana halves really take this breakfast to a whole other level.

Husband Craves approved, it’s been his favourite ever since.

 

Print Recipe
Guilt-free Banana Bread Oatmeal
Banana bread for breakfast, in oatmeal form! This guilt-free oatmeal is as indulgent as it is nutritious.
Cuisine Western
Cook Time 10 minutes
Servings
Ingredients
Cuisine Western
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Combine all ingredients, except bananas, in a non-stick skillet and allow to simmer on medium heat. Stir to combine after a few minutes.
  2. Add the banana after 5 minutes, and stir to incorporate. Allow the bananas to soften slightly. The heat will release the natural sweetness of the bananas.
  3. Remove the skillet from the heat, and divide the porridge into two bowls.
  4. Top with a splash of almond milk, and your choice of coconut sugar, dark chocolate drizzle*, caramelised bananas** and/or dates. (See notes below).
Recipe Notes

*For the handmade dark chocolate drizzle: combine 1 tbsp coconut oil with 2 tsp raw cacao powder and 1 tsp maple syrup.

**To caramelise the bananas: simply slice your banana in half, lengthwise. Place the halves in a heated, non-stick skillet, with the inside, downfacing. Flip after a minute or so, once the yellowness of the banana is accentuated. Repeat on the other side, and remove from heat. Best served immediately.

Leave a Reply