Bananas and Cream Oatmeal
Bananas and cream oatmeal is thick, creamy, simple to make, uses whole ingredients and is gluten free, vegan, and dairy free!
Oatmeal may seem like a breakfast item that would get old quickly, but that’s not the case around our house.
The number one reason is because we change it up often!
Sometimes we have peach baked oatmeal, but if I’m in the mood for chocolate we go with brownie baked oatmeal.
For all of the other busy mornings, I batch strawberry cheesecake protein overnight oats, carrot cake, or overnight oats with frozen fruit.
I also love banana chia pudding for breakfast!
Why We Love Banana Cream Oatmeal
- Easy. This healthy breakfast comes together in just 15 minutes.
- Whole Ingredients. Not only are the ingredients healthy, it’s also vegan, dairy free, and gluten free.
- Budget-Friendly. These pantry staples are fairly cheap to keep on hand.
- Family Favorite. You can easily personalize banana oatmeal to fit your family’s preferences,
Ingredients Needed
- Milk – we like using almond or plant based milk, but any variety will work.
- maple syrup – if desired, sweetened with honey instead.
- ground cinnamon and salt – deepens the flavor and adds a little something extra!
- old-fashioned oats – these work the best. Steel cut and instant oats will not provide the right texture.
- Bananas – we are going to slice one for the topping and mash the other to go into the oatmeal.
- vanilla extract
- coconut cream – get the coconut cream from the top of full fat coconut milk.
How to Make Bananas and Cream Oatmeal
Whisk together the dairy free milk, cinnamon, salt, and maple syrup in a medium saucepan. Bring to a boil.
Add the mashed banana and oats, then stir to combine.
Bring the oatmeal to a simmer and cook for 6-8 minutes, or until it’s the desired consistency.
Remove the banana cream oatmeal from the heat and stir in the vanilla.
Divide the oatmeal into two bowls.
Top with sliced bananas, coconut cream, and a dash of cinnamon.
Tips For Making
- If the oatmeal gets too thick, add a little more vegan milk to thin it out.
- Mix in a scoop of vanilla protein powder to boost the nutrition. I like this dairy free and gluten free protein powder. This whey protein powder is my favorite if you aren’t dairy free!
- Do not overcook the oatmeal. The oats will get mushy if they cook too long.
- Load banana cream pie oatmeal with all of the toppings you like! Toasted coconut, chopped walnuts, or mini chocolate chips are some of my faves.
How to Store
Bananas and cream oatmeal will last for 2-3 days in an airtight container in the refrigerator.
Before serving, reheat on the stove or in the microwave. Add a splash of milk to thin it a little bit.
You may notice that it’s a little darker, that’s okay. It’s just because bananas brown fast.
More Amazingly Easy Oatmeal Recipes:
- No Added Sugar Salted Caramel Overnight Oats | High Protein Recipe
- Carrot Cake Baked Oatmeal
- Egg White Oatmeal – High protein! (Microwave)
- Mocha Protein Overnight Oats | The Perfect Post-Workout Breakfast
Bananas and Cream Oatmeal
Ingredients
- 2 cups almond milk or favorite plant based milk
- 3 tbsp maple syrup
- ½ tsp ground cinnamon
- ½ tsp salt
- 1 cup old fashioned oats
- 2 bananas 1 mashed and 1 sliced
- 1 tsp vanilla extract
- 2 tbsp coconut cream from the top of a can of full fat coconut milk
Instructions
- In a medium saucepan, whisk together dairy free milk, maple syrup, cinnamon, and salt. Bring to a boil.
- Add the oats and mashed banana. Stir to combine. Bring the mixture to a simmer and cook for 6-8 minutes, until thickened to your liking.
- Remove from the heat and stir in the vanilla extract.
- Divide between two bowls. Top with coconut cream, remaining sliced banana, and a sprinkle of ground cinnamon before serving.
