This caramelized banana oatmeal is creamy, delicious, and only takes about 15 minutes to make. Just the thought of this is enough to get me out of bed in the morning! It’s vegan, gluten free, and refined sugar free.
For the oatmeal:
- 1 cup rolled/old fashioned oats
- 2 cups non-dairy milk
- 1 teaspoon vanilla extract
- 1/2 tsp cinnamon
- Pinch of sea salt
For the bananas:
- 2 bananas, sliced into disks
- 1–2 tbsp refined coconut oil
- 2 tbsp maple syrup (plus more for topping, if desired)
- Add the oats and non dairy milk or water to a pot and bring to a boil.
- Reduce heat to low, add cinnamon, sea salt, and vanilla and let simmer until thickened.
- While the oatmeal is cooking, add the coconut oil and maple syrup to a large saute pan. Once it is sizzling, add in the sliced bananas.
- Cook on each side for about 5 minutes, or until nice and golden brown.
- When the oatmeal is done, top with the caramelized bananas and additional maple syrup if desired.
- Top with an extra pinch of cinnamon, crushed walnuts, pecans, or nut butter and enjoy.
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I used 2 tbsp of coconut oil to caramelize the bananas, but you can probably get away with only using 1, depending on the type of pan you use. If you notice the bananas sticking at all, just add some extra oil.
Refined coconut oil, unlike unrefined coconut oil, won’t have any coconut taste, so I prefer that in this recipe. Any neutral flavored oil should work!
You can use maple sugar or coconut sugar in place of the maple syrup.
You can prep the oatmeal in advance but I do not recommend preparing the bananas in advance. If you do prep the oatmeal in advance, it will thicken a bit as it sits in the fridge, so I suggest adding it to the stove with a splash of milk so it gets nice and creamy again.
- Serving Size: 1 bowl, with bananas
- Calories: 358
- Sugar: 21g
- Carbohydrates: 58g
- Fiber: 6.6g
- Protein: 6g
Keywords: caramelized banana oatmeal, caramelized bananas, banana oatmeal