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