Coconut Chia Oatmeal with Caramelized Bananas

coconutoatmeal
I’ve been making a lot of smoothie bowls lately. So yesterday, I decided to switch up my breakfast routine.

This oatmeal caught my eye because of the caramelized bananas. I usually associate them with Bananas Foster. When I was growing up, my mom would make it every year for New Year’s Eve. I love the smell of brown sugar and banana as it cooks down in the pan.

It felt kind of weird to make caramelized bananas in May, but I got over that quickly. The flavors and textures in this bowl are, as my friend Rachel would say, “banging.” You have the soft but crunchy caramelized bananas, the rich dark chocolate, toasted coconut and the creamy chia oats. There’s a lot happening, but it all works together to make something amazing.

I’m making myself hungry just writing about it.

So anyway. I would recommend making this oatmeal as soon as possible. You can get creative with the toppings and add other things like honey, bee pollen or crushed flowers. I realize that those last two things are probably ones that you don’t have lying around. But if you do, all the better.

Mondays are tough, especially if you had a really good weekend before. This song is helping get me through.

Coconut Chia Oatmeal with Caramelized Bananas (slightly adapted from Half Baked Harvest)

Ingredients

for the oatmeal:
1 cup old fashioned oats (use gluten free oats if needed)
1 1/2 cups light coconut milk
1 cup water
2 tablespoons chia seeds
2 teaspoons vanilla
pinch of sea salt or kosher salt
1-2 ounces dark chocolate
chopped almonds, toasted coconut, hemp seeds and or chia seeds for topping

for the caramelized bananas:
2 ripe, but firm bananas, sliced
1 tablespoon coconut oil
1 tablespoon brown sugar

Directions

In a medium sauce pan, combine the oats, coconut milk, water and chia seeds. Bring the mixture to a low boil and then simmer over medium low heat, stirring often until the liquid has been absorbed and the oats have thickened, about 15 minutes. Remove from the heat and stir in the vanilla and salt. If your oatmeal gets too thick, just add more coconut milk.

Meanwhile, heat a skillet to medium high heat. Add the coconut oil and the brown sugar to the skillet. Once the pan is hot, but not smoking, add the banana slices in a single layer. Cook for 1 minute per side or until the banana is just caramelized. Carefully remove the bananas from the pan. Divide the oatmeal among two bowls and top with the warm caramelized bananas. Add the chocolate and any other desired toppings. Enjoy!

About Emily Wasserman

Hi! My name is Emily and I'm a writer based in St. Louis. If I was stranded on an island and could request three items of food, they would be avocados, Halloumi and chocolate croissants.
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