Take your oatmeal to another level with this show-stopper which takes minutes to prepare yet tastes sensational with those heavenly caramelised bananas on top. A perfect post-workout breakfast which can be prepared in advance.
As so many of you have been raving about this heavenly oatmeal with caramelised bananas on Instagram and I had a few messages asking for the recipe, I’m very happy to oblige. A word of warning though – you might be shocked about how easy, simple & quick this recipe is! But I realise that the reason why I started my blog originally was to do exactly that – share easy, simple recipes that ANYONE cane make, regardless of your cooking abilities. So there you go, my friends – easy, simple and quick oatmeal recipe topped with a mouth-watering show stopper – caramelised bananas.
A few notes on the oatmeal recipe below. It’s a basic recipe that you can use as a basis for your oatmeal. You can use all of your imagination and creativity when it comes to oatmeal toppings and optional extras. Use whatever you like best: nuts, seeds, fresh fruit, chocolate chunks (the combinations are endless). Usually, I tend to eat my porridge rather plain (a little sprinkle of flaxseed, blueberries and a drizzle of maple syrup is normally what I go for). However, when it comes to the weekend and I have some extra time to get a little fancy with my breakfast, caramelised bananas are definitely my ultimate weekend treat!
Once you’ve made your oatmeal, which will take you the whole 5 minutes or even less (yep, this long!), you’ve got a few options:
- Refrigerate it overnight & eat the next day, either hot or cold. If you’re reheating your porridge, you might want to add more milk, depending on your preferred porridge consistency. I like mine on the ‘wet’ creamier side rather than too thick & solid.
- If you want to eat your porridge as soon as you’ve made it, just blast it in the microwave for a couple of minutes or heat it up on the stove in a small saucepan. Once again, adjust the amount of milk based on your own preference.
And now it comes to the best part – caramelising your bananas! A few tips to avoid epic fails of gloopy, sad looking caramelised bananas (trust me, I had a fair share of those!)
HOW TO CARAMELISE BANANAS IN A HEALTHY WAY
- Cut your bananas quite thick (about 2cm thick), otherwise you’re running the risk of them looking like one big pile of mash.
- Make sure your pan is very hot. Once you’ve added coconut oil, gently place the bananas in the pan, leaving enough space between them so they don’t touch when you get to flip them over.
- Leave the bananas to fry for a couple of minutes to allow them to brown off, gently flip over to the other side & fry for another couple of minutes. Now add the maple syrup and allow it to bubble for a couple of minutes until it’s starting to thicken.
- Gently transfer the caramelised bananas from the pan to your porridge bowl and drizzle with leftover sauce from the pan.
LOOKING FOR MORE HEALTHY RECIPES FOR BREAKFAST & BRUNCH?
Try some of the readers’ favourite recipes below:
- Easy vegan French toast with chickpea flour
- 15-minute ‘cheesy polenta
- The ultimate chia pudding breakfast bomb
- Butternut squash pancakes
- The ultimate orange crepes
As always, if you give this recipe a try, I’d be delighted to read your comments and hear your feedback. Be sure to drop a comment here on the blog, tag me in your photos on Instagram @Fit Foodie Nutter, Facebook or Pinterest so I don’t miss them.
SHOW STOPPER OATMEAL WITH CARAMELISED BANANAS (VEGAN, GF)
For basic oatmeal:
- ½ cup (gluten free) porridge oats
- 1 cup nut milk of choice
- 1 tsp chia seeds or flax seeds
- 1 tsp maple syrup
- 1/4 tsp ground cinnamon
For caramelised bananas:
- 1 banana
- 1 tsp coconut oil
- 2 tbsp maple syrup
- A handful of raspberries
- 1 tbsp pomegranate seeds
- 1 tsp smooth nut butter
- A sprinkle of homemade granola
- To make oatmeal, combine all ingredients in a bowl & mix well. Refrigerate overnight. You can either eat it cold or hot. If you prefer your oatmeal hot, just warm it up for a couple of minutes in a microwave or heat up in the stove in a saucepan. Adjust the milk according to how thick you like your porridge.
- To caramelise bananas (refer to tips in the blog post), heat up 1tsp coconut oil in a frying pan. When the pan is hot, gently place the bananas in the pan, leaving enough space between them so they don’t touch when you get to flip them over. Leave the bananas to fry for a couple of minutes to allow them to brown off, gently flip over to the other side & fry for another couple of minutes. Now add the maple syrup and allow it to bubble for a couple of minutes until it’s starting to thicken.
- Top the porridge with caramelised bananas, fresh raspberries, pomegranate seeds, a dollop of your favourite nut butter and a sprinkle of granola for an extra crunch.