Description
This Creamy Whipped Banana Oatmeal is a comforting and nutritious breakfast dish, blending steel-cut oats with almond milk, ripe banana, coconut oil, maple syrup, and peanut butter to create a smooth, creamy texture. Ready in just 20 minutes, it offers a wholesome start to your day with natural sweetness and healthy fats.
Ingredients
Scale
Oatmeal Base
- 1/2 cup steel-cut oats (or rolled oats; reduce cooking time by 5 minutes)
- 2 cups almond milk
Flavorings & Add-ins
- 1/2 overripe banana, mashed
- 1/2 tablespoon coconut oil
- 1 tablespoon maple syrup
- 1/2 tablespoon peanut butter
- 1/8 teaspoon salt
Instructions
- Cook the Oats: Add the steel-cut oats and almond milk to a medium saucepan. Bring the mixture to a boil over medium-high heat.
- Simmer the Oats: Once boiling, reduce the heat to medium-low and let it simmer for 15 minutes, stirring occasionally to prevent sticking. If using rolled oats, simmer for only 10 minutes.
- Thicken the Mixture: When the oats have absorbed most of the liquid and reached your desired thickness, remove the saucepan from the heat.
- Add the Flavor: Stir in the mashed banana, coconut oil, maple syrup, peanut butter, and salt. Use a fork to whisk everything together until the oatmeal becomes smooth, creamy, and well combined.
- Serve: Spoon the oatmeal into bowls and top with your favorite additions such as fresh fruit, nuts, or extra peanut butter. Serve immediately while warm and enjoy your hearty breakfast.
Notes
- You can substitute rolled oats for steel-cut oats if you prefer a softer texture and quicker cooking time.
- Adjust the sweetness by varying the amount of maple syrup or adding fresh fruit toppings.
- For a vegan option, ensure the peanut butter and other add-ins do not contain animal-derived ingredients.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat with a splash of almond milk to restore creaminess.
- Feel free to swap almond milk with any plant-based milk or dairy milk if preferred.
