Hello. My name is Alissa and I am an oatmeal-aholic. I am. *sigh*
My all time favorite oatmeal flavor is cinnamon apple. However, my recent new oatmeal passion is this Banana Nut Oatmeal.
I love oatmeal with all of my heart. I actually look forward to having oatmeal every morning. It’s my favorite breakfast and my favorite thing about chilly mornings. Nothing is more cozy to me than a warm comforting bowl of oatmeal. It’s like getting a hug from your favorite person while wearing wool socks in front of a cozy fire in a fabulous log cabin with Otis Redding on repeat on the record player.
I’ve been making this delicous Banana Nut Oatmeal every morning lately which is the perfect marriage between banana nut bread and creamy oatmeal. It is also a fabulously healthy way to start your morning during this crazy holiday winter season. The chia seeds and flax seeds help boost the nutrition, fiber content, and protein content which will help you stay full throughout the morning.
I typically work out in the mornings and have to hurry myself getting ready and end up eating breakfast at work while checking my emails. That is why I prep my breakfast the night before. I add all of my oatmeal ingredients to a microwave safe container and simply add liquid in the morning when I get to work and heat ‘er up! So whether you are rushed or have some spare time, this breakfast is perfect for you. You can either throw all of the ingredients into a bowl and refrigerate overnight before making it in the morning or you can cook it in a saucepan on an oven and fill your home with amazing aromas. This recipe also serves 4 hungry people. You can either make the whole batch and eat leftovers all week, or cut it down and make it for solo servings.
But trust me, this breakfast is so delicious that none of it will go to waste if you make extra! Invite me over and I will help you out! I’ll bring the coffee!
Banana Nut Oatmeal (Gluten Free, Dairy Free, Vegan)
Ingredients
- 2 cups water
- 2 cups unsweetened almond milk (or regular cow’s milk)
- 1/2 teaspoon salt
- 1 tablespoon chia seeds
- 1 tablespoon ground flax meal
- 2 cups gluten free rolled oats
- 2 teaspoons ground cinnamon
- 2 bananas
- 1/4 cup chopped pecans or walnuts
Instructions
- Stovetop – Place water, almond milk, and salt in a medium saucepan and bring to a boil. Add chia seeds, flax meal, rolled oats, and cinnamon to the saucepan. Turn down heat and allow to cook for 5 minutes, stirring frequently so that it doesn’t stick to the bottom. Dice up one banana and add to saucepan and stir. Allow to cook for an additional 5 minutes, adding a bit of water if needed. Remove from heat. Spoon into four bowls, topping each with remaining sliced banana, chopped pecans, and coconut palm sugar.
- Make Ahead – Place all water, almond milk, salt, chia seeds, flax meal, rolled oats, and cinnamon a large bowl, stir, cover, and refrigerate overnight. In the morning, stir and spoon out into four separate bowls. Dice a banana on top of each bowl and add water to desired consistency. Microwave each bowl for 2 to 3 minutes. Stir oatmeal and top each bowl with remaining sliced banana, chopped nuts, and coconut palm sugar.
I recently had another hankering for these little oaty smorsels. But when I read her original recipe, I was shocked at the quantity of sugar! I decided to reevaluate and reinvent my grandmother’s (and so many other’s grandmothers) recipe. The original recipe contains:
BIG EATS tiny kitchen 