About this recipe
This caramelized banana oats recipe isn’t just a meal; it’s a way to elevate a basic oatmeal breakfast into something delicious and nutritious. It provides all you need to thrive daily. I believe oats are part of a balanced breakfast. Although I prefer savory foods, I occasionally crave something sweet. I love this low-sugar, superfood-packed oatmeal because it’s simple to prepare.
Why you will love this recipe
- Quick & easy: Ready in just 20 minutes.
- Nutritious: Packed with fiber, plant-based protein, and healthy fats.
- Customizable: Swap toppings to fit your pantry—almond butter, walnuts, seeds, or maple syrup.
- Family-friendly: A breakfast both kids and adults will love.
- Versatile: The caramelized bananas also make a delicious topping for pancakes, waffles, or French toast.
Ingredient notes
- Oats: Use rolled oats for the best texture. Quick oats work too, but they’ll cook faster and be softer.
- Chia seeds
- Plant-based milk
- Spices: Cinnamon, pumpkin spice, or even apple pie spice mix.
- Bananas: Ripe but firm bananas caramelize best.
- Sugar: Brown sugar gives a deeper caramel flavor, but white sugar works fine.
- Coconut oil
How to make notes (with variations)
- Cook the oatmeal: Combine oats, chia seeds, almond milk, water, and spices in a saucepan. Cook until creamy.
- Caramelize the bananas: Slice bananas, sprinkle with sugar, and sear in coconut oil until golden on both sides.
- Assemble: Spoon oatmeal into bowls, top with bananas, and finish with nuts, seeds, or almond butter.
Variations
- Add a drizzle of maple syrup or honey (if not vegan).
- Top with chopped walnuts, pecans, or granola for crunch.
- Stir in cocoa powder for a chocolatey twist.
- Use the caramelized bananas on pancakes, waffles, or over vanilla ice cream.
Overnight Oats Variation
If you’d like to turn this recipe into overnight oats with caramelized bananas, here’s how:
- Mix the base: In a jar or container, combine 1 cup rolled oats, 1 cup almond milk, 2 tablespoons chia seeds, and ½ teaspoon cinnamon. Stir well.
- Refrigerate: Cover and refrigerate overnight (at least 6 hours).
- Caramelize bananas: In the morning, caramelize your bananas the same way (sliced, sprinkled with sugar, cooked in coconut oil until golden).
- Assemble: Spoon overnight oats into bowls or jars, top with caramelized bananas, and finish with almond butter, nuts, or maple syrup.
Tip: For meal prep, make 3–4 jars of overnight oats ahead of time and caramelize fresh bananas each morning (they don’t store well once caramelized).
🔥You could also use the caramelized bananas to top waffles, pancakes or even french toast. If you want to use them as a dessert, serve them over vanilla ice-cream or drizzled with condensed milk.
Oats with Caramelized Bananas
Equipment
- Non-stick skillet
Ingredients
For the oatmeal
- 1 cup rolled oats
- ¼ cup chia seeds optional
- 1 cup almond milk or any plant-based milk
- 1½ cups water
- ½ teaspoon ground cinnamon or spice of choice
For the caramelized bananas
- 2 ripe bananas sliced (lengthwise or rounds)
- 2 teaspoons brown sugar or white sugar
- 1 teaspoon coconut oil
Optional toppings
- Almond butter
- Chopped walnuts or pecans
- Hemp or chia seeds
- Extra almond milk
- Maple syrup
Instructions
- In a small saucepan, combine oats, chia seeds, almond milk, water, and cinnamon. Bring to a gentle boil, then lower heat and stir until creamy and most of the liquid is absorbed.
- While the oatmeal cooks, slice the bananas and sprinkle them with sugar.
- Heat coconut oil in a non-stick skillet over medium-high heat. Add bananas and cook for 2–3 minutes per side, until golden and caramelized.
- Spoon oatmeal into bowls. If it’s too thick, add a splash of milk.
- Top with caramelized bananas and finish with almond butter, nuts, seeds, or maple syrup. Serve warm.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
What you need
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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