Print Recipe
Peanut Butter Oatmeal with Caramelized Bananas
Course Breakfast
Servings
Ingredients
  • 1 tsp Naked coconuts virgin coconut oil
  • 1 tbsp maple syrup
  • 1/2 banana sliced into ¼” rounds
  • 1 cup gluten free oats rye, or spelt flakes
  • 1 cup non-dairy milk
  • 1 tsp cinnamon
  • 1 tbsp peanut butter
  • 2 tbsp toasted pumpkin seeds
  • Desired toppings Granola, coconut flakes, raisins, etc
Course Breakfast
Servings
Ingredients
  • 1 tsp Naked coconuts virgin coconut oil
  • 1 tbsp maple syrup
  • 1/2 banana sliced into ¼” rounds
  • 1 cup gluten free oats rye, or spelt flakes
  • 1 cup non-dairy milk
  • 1 tsp cinnamon
  • 1 tbsp peanut butter
  • 2 tbsp toasted pumpkin seeds
  • Desired toppings Granola, coconut flakes, raisins, etc
Instructions
  1. Heat up coconut oil in a small frying pan and spread out evenly in a thin layer using a spatula once melted.
  2. Next, add maple syrup and spread out evenly
  3. Add banana slices and cook on medium-low heat for 2-3 minutes or until golden brown, then flip and cook for another 2 minutes. Set aside.
  4. Pour oats/flakes to a small pot and add non dairy milk. Bring to a boil, then reduce heat to a low simmer and cook for 6-8 minutes, adding extra liquid as needed. The oats/flakes should be soft, well incorporated and a minimal amount of liquid should remain.
  5. Place oatmeal in a bowl and top with peanut butter, pumpkin seeds, caramelized bananas, and any other desired toppings.

Leave a Reply

Your email address will not be published. Required fields are marked *