INGREDIENTS
3/4 cups steel cut oats
3 cups almond milk
1 tablespoon vegan butter or coconut oil
1/4 cup coconut sugar divided
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon peanut butter optional
2 large bananas cut into chunks
2 tablespoons coconut oil
1/4 cup chopped pecans for topping or nut/seed of choice
Additional almond milk to drizzle optional
INSTRUCTIONS
1. Add oats and almond milk to a small saucepan and bring to a boil. Reduce to low and simmer for 15 minutes, stirring occasionally.
2. After 15 minutes, stir in butter, 2 tablespoons coconut sugar, cinnamon, salt and peanut butter. Simmer for another 5 minutes then remove from heat and cook bananas.
3. For the bananas, add the coconut oil and remaining sugar to a large saute pan. Once melted and shimmering, add bananas. Cook flat side down for 3 minutes until caramelized, then flip and cook another minute more. Remove from heat and plate the oatmeal.
4. To serve, divide the oatmeal evenly between bowls (serves 2 - 4). Top each bowl with bananas, sprinkle with pecans and a drizzle of almond milk and enjoy!
credit: simplyquinoa.com