Warm, creamy, and deeply comforting, this caramelized banana oatmeal combines the nutty richness of roasted hazelnuts, the natural sweetness of maple-glazed bananas, and the wholesome base of cinnamon-spiced oats. Finished with a drizzle of almond butter, it’s a nourishing breakfast that feels like a treat.

Why You’ll Love This Recipe

This is not your average bowl of oatmeal. With caramelized bananas cooked to golden perfection, a rich swirl of almond butter, and the crunch of toasted hazelnuts, each bite offers a mix of textures and flavors. It’s naturally sweetened, dairy-free, and packed with fiber and healthy fats, making it a delicious and satisfying way to start your morning. Ready in just about 15 minutes, it’s as practical as it is indulgent.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Oatmeal:

• rolled oats
• unsweetened almond milk (or milk of choice)
• chia seeds
• cinnamon
• salt

For the Caramelized Bananas:

• ripe banana
• coconut oil
• maple syrup

Toppings:

• roasted hazelnuts, chopped
• almond butter
• cacao nibs or dark chocolate shavings (optional)

Directions

1. In a medium saucepan, bring almond milk to a simmer over medium heat.
2. Stir in rolled oats, chia seeds, cinnamon, and a pinch of salt.
3. Reduce heat to low and cook for 8–10 minutes, stirring occasionally, until the oatmeal becomes thick and creamy.
4. Meanwhile, in a nonstick skillet, heat the coconut oil over medium heat.
5. Add banana slices and drizzle with maple syrup.
6. Cook for 2–3 minutes per side, or until bananas are golden and caramelized. Remove from heat.
7. Spoon the cooked oatmeal into a serving bowl.
8. Top with the caramelized banana slices.
9. Drizzle almond butter over the top and sprinkle with chopped roasted hazelnuts.
10. Add optional cacao nibs or chocolate shavings, and serve immediately.

Servings and timing

Servings: 1–2
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

• Nut-Free Option: Use sunflower seed butter and top with pumpkin seeds instead of hazelnuts.
• Extra Protein: Stir in a scoop of protein powder or Greek yogurt after cooking.
• Fruit Swap: Try caramelized apple slices or sautéed pears in place of bananas.
• Grain Alternative: Substitute oats with quinoa flakes or buckwheat for a different texture.
• Sweetness Boost: Add a splash of vanilla extract or an extra drizzle of maple syrup.

Storage/Reheating

Store any leftover oatmeal in an airtight container in the refrigerator for up to 2 days.
Reheat in a saucepan over low heat with a splash of almond milk to loosen the texture, or microwave in 30-second intervals until warm.
Caramelized bananas are best made fresh, but can be stored separately and quickly reheated in a skillet or microwave.

FAQs

Can I use steel-cut oats instead of rolled oats?

Yes, but they will require a longer cooking time (20–25 minutes) and more liquid.

Is this recipe gluten-free?

Yes, as long as you use certified gluten-free oats.

Can I prepare the oatmeal the night before?

Yes, you can make the base ahead and reheat it in the morning. Prepare the bananas fresh for best texture.

Can I use another nut butter?

Absolutely. Peanut butter, cashew butter, or sunflower seed butter all work well.

What if I don’t have chia seeds?

You can omit them or replace with ground flaxseed for similar nutritional benefits.

How can I make it sweeter?

Add more maple syrup or a sliced date stirred into the oatmeal while cooking.

Can I use frozen bananas?

Frozen bananas will not caramelize well. Fresh bananas are recommended for best results.

Are the toppings necessary?

They enhance flavor and texture, but you can simplify by using only the banana and a drizzle of nut butter.

Is this suitable for kids?

Yes, it’s naturally sweetened and easy to customize for milder tastes.

What other spices can I use?

Try nutmeg, cardamom, or a dash of ginger for a spiced twist.

Conclusion

Caramelized banana oatmeal with hazelnuts and almond butter is a cozy, wholesome breakfast that feels indulgent without being complicated. It’s the perfect way to elevate your morning oats into something truly satisfying—nutritious, naturally sweetened, and endlessly customizable. Ideal for chilly mornings or when you simply want something a little more special.

Caramelized Banana Oatmeal with Hazelnuts & Almond Butter

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• Author: Emma Delaney
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

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Description

Warm, creamy oatmeal made with almond milk and chia seeds, topped with golden caramelized bananas, crunchy hazelnuts, and a drizzle of almond butter for a cozy, nourishing breakfast.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup rolled oats
• 2 cups unsweetened almond milk (or milk of choice)
• 1 tbsp chia seeds
• 1/2 tsp cinnamon
• Pinch of salt
• 1 ripe banana, sliced lengthwise
• 1 tsp coconut oil
• 1 tsp maple syrup
• 2 tbsp roasted hazelnuts, chopped
• 1 tbsp almond butter
• 1 tsp cacao nibs or dark chocolate shavings (optional)

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Instructions

1. In a medium saucepan, bring almond milk to a simmer. Add oats, chia seeds, cinnamon, and salt.
2. Reduce heat and cook for 8–10 minutes, stirring occasionally until thick and creamy.
3. Meanwhile, heat coconut oil in a nonstick skillet over medium heat. Add banana slices and drizzle with maple syrup.
4. Cook bananas for 2–3 minutes per side until golden and caramelized. Remove from heat.
5. Spoon the oatmeal into a serving bowl and top with the caramelized bananas.
6. Drizzle almond butter over the top and sprinkle with chopped hazelnuts and optional cacao nibs or chocolate shavings.
7. Serve immediately while warm.

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Notes

• Use steel-cut oats for a chewier texture, adjusting cook time as needed.
• Substitute peanut butter for almond butter if preferred.
• Make it nut-free by using sunflower seed butter and omitting hazelnuts.

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Nutrition

• Serving Size: 1 bowl
• Calories: 380
• Sugar: 10g
• Sodium: 120mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 7g
• Protein: 9g
• Cholesterol: 0mg