Sunday, November 29, 2015

Caramelized Banana Oatmeal

reading time: ca. 1 min

porridge, oatmeal, banana, breakfast, dessert, gluten-free, vegan, recipe



Preparation time: 15 mins
Main ingredients: oats, banana, cinnamon, soy milk
difficulty level: easy
serves: 1-2
suitable for: vegan, lactose-free, gluten-free, nut-free, low-fat

I'm so full right now. My belly is filled with the warmth of freshly cooked porridge, sweet banana and cinnamon. 

All i want to do right now is curl up to my snuggly blanket and hibernate like squirrels do. Those dang cute bastards. - But instead, i'm gonna sit at out forest green kitchen table with a cup of ginger tea, and type down this recipe for you :)

[Also: this post features my "home made" personalized DIY breakfast bowl. The tutorial for painting china ware is on my blog as well!]
porridge, oatmeal, banana, breakfast, dessert, gluten-free, vegan, recipe
 
Ingredients

Porridge:
1 cup oats *
1 cup soy milk
1 cup water (you can also sub this for more soy milk)
1 ripe banana
1 small ripe pear (or sweet apple)
pinch of salt
cinnamon

Caramelized Banana:
1 ripe banana
2 tsp coconut oil (optional) - i didn't use any, but a splash of soy milk instead
1/2 tsp cinnamon
1/2 tsp vanilla extract and/or 1 tbsp maple syrup

More cinnamon
Buckwheat groats
Quinoa pops
Cacao nibs
Apple purée

* use gluten-free oats if you are intolerant to gluten!

porridge, oatmeal, banana, breakfast, dessert, gluten-free, vegan, recipe

Instructions

Porridge: Bring water and soy milk to a boil. In a bowl, mash your banana and add to the pot. As soon as it boils, toss in the oats, stir well, switch off the heat and let it simmer on its own, stirring every few minutes. Add in the chopped pear, cinnamon and salt, and keep the lid closed as it simmers. 

In the meantime, prepare the caramelized bananas.

Bananas: Heat a small skillet over a medium heat. Slice the banana, add to the skillet along with maple syrup/vanilla and cinnamon (and coconut oil if you're using), and sautée over medium high heat until slightly golden on both sides (2-3 minutes) - if you sautée them in coconut oil, they will be well browned! Be careful when turning them as they will be soft and fall part if you are not careful.

By now your oatmeal should be cooked, creamy and thick. Remove from the heat, stir well and serve up into a bowl (mine is a creation from the DIY China Ware post). Top with the bananas (you can pour over any remaining oil if you used any - up to you) and sprinkle your favourite toppings over the top! For me that's more cinnamon, a spoonful of apple purée, buckwheat groats, quinoa pops and cacao nibs. Yum!

porridge, oatmeal, banana, breakfast, dessert, gluten-free, vegan, recipe 

Other recipes you might like:

http://be-alice.blogspot.com/2015/10/warming-pear-porridge-vegan.html
Warming Pear Porridge (vegan)
http://be-alice.blogspot.com/2015/04/coconut-rice-pudding-vegan.html
Coconut Rice Pudding (vegan)
http://be-alice.blogspot.com/2015/11/millet-rice-pudding-vegan.html
Millet "Rice" Pudding (vegan)



Maisy



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