Banana bread oatmeal has been my breakfast almost every morning for the past couple weeks. It’s truly nothing groundbreaking by any means, but it is simple, nourishing and takes only minutes to make. Sometimes I shy away from sharing recipes like this because, well, they are hardly recipes, but seeing as this has been a staple in my diet recently I think it’s plenty deserving of a little blog lovin’.
This oatmeal is naturally sweetened with a ripe, spotty banana, gluten free and packed with fiber-full oatmeal to keep you full and satisfied through your morning. This bowl also contains powerful anti-cancer lignans from ground flax seeds – plus plenty of essential fatty acids and added protein from hemp hearts and/or chia seeds.
Banana Bread Oatmeal
- 1/3 cup oatmeal
- 1 cup filtered water
- 1 ripe, spotty banana mashed
- 1 tbsp ground flax seed
- 1 tbsp hemp hearts and/or chia seed (whole or ground)
- generous sprinkle of cinnamon to taste
- splash of vanilla extract
- pinch of Himalayan pink salt optional
In a small sauce pot, over medium high heat, stir together oatmeal and water. Bring to a boil and then lower heat.
Stirring frequently, add in mashed banana, cinnamon, vanilla, ground flax and hemp, chia or any other nuts/seeds desired. Keep stirring until the oatmeal becomes creamy and reaches desired texture. Add extra water or plant milk as needed. Finish with an optional sprinkle of Himalayan pink salt, extra banana slices and any other toppings.
Make sure your bananas are ripe and spotted to ensure sweetness and banana flavor – just like you would in banana bread.
To cut down on time and clean up, I usually mash the banana with a fork right in the sauce pot or in the bowl that will be used for the finished oatmeal.
Be sure to stir well after adding in whole chia seeds as they quickly get gelatinous and can clump together.
For added creaminess you can substitute water for your favorite plant milk.