It’s getting cold outside in Chicago. Winter has reared it’s chilly head & won’t be leaving us again for months. Frankly, once the temperatures drop below 20 outside, the last thing I want to have for breakfast is an icy green smoothie. So instead, I’ve switched to oatmeal for my go-to morning meal.
Too bad my old favorite apple/cinnamon/date combo can get a little old when it becomes daily occurrence.
That’s why this weekend, I decided to mix things up a bit with almond butter, stove-top oats, and bananas sautéed in coconut oil. Top it all off with a few sprinklings of shredded coconut & I had a tropical-flavored breakfast with still plenty of warmth to send me out into the day. I hope you enjoy it as much as I did.
2 c water
1 c gluten free rolled oats
a pinch of salt
1 ripe banana, sliced
1 tbsp coconut oil
1 tbsp maple syrup
1 tbsp almond butter
approx. 1 tsp unsweetened, shredded coconut
In a small to medium saucepan, bring 2 c of water & a pinch of salt to boil.
Add oats to water & reduce heat slightly to avoid boiling over. Let cook for 10-20 minutes.
In a medium skillet, heat coconut oil until melted & evenly distributed around pan.
Over medium heat, add banana slices to coconut oil & sauté until soft.
[Note: this is my lazy-girl’s version of “caramelized” bananas, if you’re looking for the real thing, drizzle some agave…or honey if you’re bee-gan…on top of your bananas while they sauté.]
Once your oatmeal has cooked, add your almond butter & maple syrup while still over heat & stir until combined.
Place your cooked oats into a bowl, top with sautéed bananas & sprinkle your shredded coconut on top. Enjoy.