This toasted coconut banana oatmeal is dangerously good. It’s not something I would have for breakfast everyday, but it’s such a treat for a weekend breakfast!
It’s easy to make as it’s only 3 ingredients – coconut milk, banana, and oats. Well, besides the optional toppings of maple syrup and cinnamon, both of which I recommend.
Health Benefits In This Oatmeal:
Oats are a good source of plant-based iron and zinc.
“Coconut is very helpful in lowering viral and bacterial loads inside your liver and lymphatic system—though only when it’s used in small amounts.” Medical Medium
“Bananas: The fructose in banana is liver’s favorite source of food. It provides quick fuel to the liver and wakes up sleepy cells, increasing their ingenuity and work output. Soothes the linings of the intestinal tract and also soothes the nerves attached to the intestinal tract. Contrary to popular belief, bananas are one of the most antibacterial, anti-yeast, antifungal foods. A great food to combine with other nutrient-rich foods or to take with supplements, because they improve the liver’s ability to absorb nutrients.” Medical Medium
Toasted Coconut Banana Oatmeal
Serves 2
Ingredients
- 2 cups gluten-free oats
- 1/2 BPA-free can coconut milk, shake the can well first
- 1 banana, squeeze in your hand with the the peel still on so it’s easier to mash
- optional toppings – cinnamon, banana slices, and maple syrup
Method
To a large mixing a bowl, add the oats, the somewhat mashed banana, and the 1/2 shaken can of coconut milk. Use a fork to mash the banana into the oats and coconut milk. Mix until well combined.
Add the mixture to a heated, nonstick pan on the stove top. Flatten the mixture out to help it brown more quickly. Leave it be for 5 minutes and then flip it over in sections with a large spatula and cook for another 5 minutes or so until it’s all lightly browned.
Serve topped with optional banana slices, a drizzle of maple syrup, and a sprinkle of cinnamon. Enjoy!
Are all oats gluten free? Oats don’t naturally contain gluten, however, most oats get processed on the same equipment as products containing wheat. Hence why you see oats and gluten free oats on packaging. I am not gluten-free, but I do avoid it on the norm. I leave it for occasional eating out or when I’m with friends & family.
What to do with the remaining can of coconut milk? I like to make a simple tomato-based curry with it!
Thanks so much for being here with me! Xx Riane Find me on the daily on Instagram @herhealthystyle
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