Oatmeal is an everyday food in our little kitchen. Oats are incredibly healthy- offering fiber and protein to get your morning started off well! We’ve made baked oatmeal, overnight oatmeal, oatmeal cookies, gluten-free oatmeal cookies, and a simple oatmeal mix to make it even quicker. And we’ve just figured out something new too– something so delicious and amazing that it immediately became our everyday oatmeal style.
And this magical trick that we’ve started to make our meals that much more delicious? Simply add chopped banana to your oats while cooking. It makes the bananas soft and creamy and it blends really well with the creamy oats. In the photo you can see we’ve also added raisins, chia seeds, and some coconut sugar for a sweeter bowl. However you decide to decorate it, the bananas in oatmeal thing is a total winner!
Banana Oatmeal
1 cup whole rolled oats
½ cup shredded coconut
½ cup (or more) thinly sliced fresh banana
¼ cup nuts & seeds (whatever mix you have)
¼ cup raisins
Pinch sea salt
Garnishes:
Chia seeds, sunflower seeds, flaxseeds
Honey, maple syrup, coconut sugar
Fresh banana, apples or berries
Almond milk, soymilk, yogurt, or other
- Bring 1½ cups water to a boil. Add oats, coconut, banana, seeds, raisins and salt and lower heat. Let simmer on very low for 5-10 minutes, adding more water as needed for texture.
- Divide oatmeal between two bowls, decorate with chosen garnishes, and enjoy your breakfast!
Yield: 2 servings
Oh yum! I need to start eating more oatmeal. I read somewhere that it’s a good food to eat when you’re nursing! The coconut in this one sounds like a nice touch – tropical breakfast!
Southeast Asian farmers first domesticated bananas. Recent archaeological and palaeoenvironmental evidence at Kuk Swamp in the Western Highlands Province of Papua New Guinea suggests that banana cultivation there goes back to at least 5000 BCE, and possibly to 8000 BCE.