Get ready for the most decadent, most delicious and cozy bowl of oats you’ve ever tasted! This caramelized banana oatmeal is made with sweet and gooey caramelized bananas served over creamy oatmeal. Serve with crunchy pecans and a touch of cinnamon for an amazing vegan breakfast.
Okay, I mean, it’s not actually old (ew!) or stupid, but oatmeal just doesn’t seem that exciting when compared to all the fancy sweet baked goody-type things you can eat for breakfast.
That it, until you’ve had this oatmeal.
I actually first had caramelized bananas for breakfast in a bowl of farina, which, if you ask me is the boringest of boring breakfasts. Farina makes even boring old oats look super sexy as far as I’m concerned. But I gave it a try with caramelized bananas and was floored. Best breakfast ever.
If frying up some bananas could make farina taste good, it must make oatmeal amazing, right? It does!
How to Make Caramelized Banana Oatmeal
It’s easy! Which is a quality I LOVE in a meal that normally gets prepared before I’ve had coffee.
Start by heating up some vegan butter in a nonstick skillet (cast iron works great). Once it’s melted and started bubbling, add banana slices. Cook them for a few minutes, until they start to soften up, then gently flip one and check the bottom. If it’s got some browning on it, start flipping the rest. Otherwise, give them a few more minutes.
You’ll need to flip your banana slices very carefully, one at a time. You may find that the slices near the center of the skillet cook faster than the ones near the edges. Feel free to move them around, gently, to get them to cook evenly.
Cook them for a few more minutes, until they’re browned on both sides.
Cook up your oats in some water or non-dairy milk, then sweeten them with some maple syrup, and season them with a bit of cinnamon.
Top your oatmeal with some pecans and your caramelized bananas, and dig in!
FAQ & Tips for Making Perfect Caramelized Banana Oatmeal
- I find this recipe works best with bananas that are ripe, but not quite overripe. You want no green spots, and just a few brown ones. If they’re underripe they’ll take forever to cook and won’t be very sweet. Too ripe and they’ll turn to mush in the skillet. Also, keep in mind that the riper your bananas are, the faster they’ll cook.
- Variations: feel free to make this recipe with steel-cut oats, grits, or even farina if that’s your thing! You’ll need to adjust the amount of liquid and cook time — refer to the package instructions. You can also sub your favorite variety of nuts for the pecans.
- To keep this recipe gluten-free, just use certified gluten-free oats.
- Can this recipe be made oil-free? Unfortunately, not that I’m aware of. Vegan butter contains oil, which supplies fat. The caramelization reaction we’re going for requires both fat and sugar, so I don’t think you’d be able to get it to happen without the butter, or at least some form of fat for cooking your bananas.
- You need a really good nonstick surface for this recipe. Bananas are sticky! Personally, I prefer a well seasoned cast-iron skillet, but use what works for you.
Caramelized Banana Oatmeal
Get ready for the most decadent, most delicious and cozy bowl of oats you've ever tasted! This caramelized banana oatmeal is made with sweet and gooey caramelized bananas served over creamy oatmeal. Serve with crunchy pecans and a touch of cinnamon for an amazing vegan breakfast.
- 1 tablespoon vegan butter
- 1 ripe banana, sliced
- 3/4 cup rolled oats
- 1 1/4 cups unflavored and unsweetened non-dairy milk can sub water), plus more, as needed
- Pinch salt
- Generous pinch ground cinnamon, to taste
- Dash vanilla extract
- 2 tablespoons chopped pecans
- 1 tablespoon maple syrup, or to taste
Melt the butter over medium-low heat in a medium nonstick skillet.
Arrange the banana slices in a single layer in the skillet. Cook until they begin to soften up and brown on the bottoms, about 3-4 minutes.
Gently flip the slices and cook on the opposite side until golden brown, about 3-4 minutes more.
Remove the pan from heat and transfer the banana slices to a plate.
Place the milk and salt into a small saucepan and set it over medium heat. Bring it to a simmer.
Stir in the oats and cook, stirring frequently, for about 5 minutes, until most of the milk is absorbed. You can add more milk during cooking if needed.
Remove the pot from heat and stir in the maple syrup, cinnamon, and vanilla.
Transfer the oatmeal to a bowl and top with pecans and bananas. Serve.