Gluten-Free Caramelized Banana Split Oats For Spring
A delightful and indulgent breakfast option that combines the flavors of caramelized bananas with wholesome oats, perfect for a cozy spring morning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup gluten-free rolled oats
- 2 cups almond milk (or any milk of choice)
- 2 ripe bananas
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 cup chopped nuts (e.g., walnuts or pecans)
- 1/4 cup dark chocolate chips (optional)
- Fresh berries for topping (optional)
Instructions
- In a medium saucepan, combine the gluten-free rolled oats and almond milk. Bring to a boil over medium heat.
- Reduce heat and simmer for about 5 minutes, stirring occasionally, until the oats are cooked and creamy.
- While the oats are cooking, slice the bananas in half lengthwise.
- In a skillet, melt a little coconut oil over medium heat and add the banana halves, cut side down.
- Drizzle maple syrup over the bananas and cook for about 2-3 minutes until caramelized and golden brown.
- Once the oats are ready, stir in vanilla extract and cinnamon.
- Serve the oatmeal in bowls, topped with the caramelized bananas, chopped nuts, and dark chocolate chips if using.
- Add fresh berries on top for an extra burst of flavor.
Discover my list of kitchen tools I always use.
Notes
- For a vegan option, ensure the chocolate chips are dairy-free.
- Feel free to substitute the nuts with seeds for a nut-free version.
- This recipe can be made ahead of time and reheated for a quick breakfast.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg