Caramelized Banana Oatmeal

20 reviews / 4.8 average
This recipe is sponsored by The Quaker Oats Company.
All opinions are my own.

Caramelized Banana Oatmeal!

… with some chocolate chips, because shouldn’t every banana creation ever to touch your lips include at least a few little morsels of chocolate goodness? Answer: yas.

So this is called Caramelized Banana Oatmeal, but friends. I am not about to leave you without options here. You can do your caramelization thing by either ACTUALLY caramelizing the bananas in the oven (kind of like roasting), or you can be a short-cut-lover like me and make a quick little pan sauce / glaze beauty to caramelize your bananas for you.

I don’t want to be bossy, but this is what you’d be missing if you didn’t go the pan sauce / glaze route. 👇🏼

banana-oatmeal-1

There are a bunch of things I like about this oatmeal, but at the top of the list is the no-refined-sugar thing. Don’t get me wrong – this can be as sweet as you want it to be (hi sweeeeet!), and with those already-sweet banana pieces simmering in a coconut oil and real maple syrup cinnamon glaze, they are going to get REAL SWEET. In a carameliz-y type way that is almost other-worldly. It’s like a whole new more classy look/taste for our basic bananas, and you are going to never want to eat a banana any other way after tasting this natural caramel candy.

I like to mash up half the bananas with the oatmeal to sweeten naturally while avoiding the brown sugar situation — which is usually that I dump straight from the container, get a little too much, and then don’t even try to correct it because I adore brown sugar. The rest of the bananas? On top, duh. Cause we like pretty food around here, and those caramely-soft bananas with some chocolate chips, maybe a few coconut flakes, maybe a shmear of peanut butter, and definitely a sprinkling of sea salt? It all works in a very big way, both visually and flavorfully.

Caramelized Banana Oatmeal! Creamy oatmeal with bananas in a maple syrup/coconut oil glaze. No refined sugar! | pinchofyum.com

One last thing:

The Bring Your Best Bowl contest. Have you heard of it?

This week I got to try three brand new finalist flavors that are competing for a place on the Quaker shelf for a limited time, and they are all unique and delicious and interesting to the max. But of course, I definitely have a favorite. The flavors are:

  • Apple Cheddar Rosemary
  • Lemon Ricotta Pancake
  • Vanilla Chai

Put on your fancy pants, kids. Things are getting legit.

Want to try, too? Look for these flavors in your regular breakfast aisle at the grocery store (or just learn more about them online, from the comfort of your PJs) and then go vote for the one that you want to become a part of your breakfast life. Voting ends 11/19/16.

Caramelized Banana Oatmeal! Creamy oatmeal with bananas in a maple syrup/coconut oil glaze. No refined sugar! | pinchofyum.com
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Caramelized Banana Oatmeal in bowl with spoon.

Caramelized Banana Oatmeal


  • Author: Pinch of Yum
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x

Description

Caramelized Banana Oatmeal! Creamy oatmeal with bananas in a maple syrup/coconut oil glaze. No refined sugar!


Ingredients

Scale
  • 1 cup rolled Quaker oats
  • 3 bananas, sliced into rounds
  • 1/4 cup coconut oil
  • 1/4 cup real maple syrup
  • sprinkle of cinnamon
  • dash of vanilla
  • sea salt, chocolate chips, and other desired toppings

Instructions

  1. Cook the oatmeal according to package directions. For extra awesome creamy oatmeal, cook it in milk!
  2. Heat the oil in a skillet over medium heat. Add the maple syrup, cinnamon, and vanilla, and let it bubble around for a little bit to get incorporated. It should be lightly foamy and bubbly.
  3. Add bananas and simmer for a few minutes on each side until soft and plump.
  4. Remove from heat. Stir half of bananas into oatmeal, and reserve the other half for topping. Add other desired toppings, and mwah! Delicious.

Notes

I found that I did not need all the cinnamon caramely sauce in the pan for serving with my oatmeal, but it was the right amount for simmering with the bananas.

  • Category: Breakfast
  • Cuisine: American

Keywords: caramelized banana oatmeal, banana oatmeal, fruit oatmeal

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Thank you to our friends at Quaker Oats for sponsoring this post!


One More Thing!

This recipe is part of our collection of best healthy breakfast recipes. Check it out!

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57 Comments

  1. Pinch of Yum Logo

    I love melty bananas in my oatmeal and usually throw them into the pot when it’s nearly done, and I also am all about adding cinnamon and maple syrup but actually caramelizing in a pan? So next level delicious!

  2. Pinch of Yum Logo
    Daniela

    I tried it this morning and it was so delicious, yummmyy…thanks for sharing <3

  3. Pinch of Yum Logo
    Reta

    I’m not above throwing in a dash or two of bourbon or dark rum while the bananas are caramelizing. Zero extra work, and sooooo worth it!

  4. Pinch of Yum Logo
    Suzanne

    So, I have a question for you. This looks delicious but I totally hate coconut oil. I keep buying jars and keep trying it in different recipes but…. the taste permeates everything and I just can’t get over it. Can you suggest a different oil that would work as well? I’m generally an olive fan but think that would be odd in oatmeal. Canola? I don’t know, am at a loss. Your thoughts, appreciated.

  5. Pinch of Yum Logo
    joe

    How in the good Lord’s name are you to clean the pan that you made this in? I used a teflon-coated pan, and the mixture is stuck to the bottom. My wife and I are installing stone in our den today; I’m considering using the mixture as our mortar for the stone!

  6. Pinch of Yum Logo
    Cassie

    I’m super excited to try this! But would this be okay to reheat (on the stove or microwave with a dash of water or milk?) if I made a batch to last me the week? Thanks!

  7. Pinch of Yum Logo
    Melaina

    I’ve had this bookmarked for a while now.. why in the world did I wait so long to make this?!? We were low on bananas so I used 1 1/2 and then halved the coconut oil/maple syrup combo and it was absolutely perfect! Even my hubby (not the biggest oatmeal fan) said, “This is really good babe!” — Thanks for another fab recipe, hope you and your family are doing okay!






  8. Pinch of Yum Logo
    Christine

    I just made this for my husband and myself. The chocolate chips were a very good addition. If I make this again, I will cut down on the oil and use only two bananas. I felt three was too much.

  9. Pinch of Yum Logo

    Hi, Jenna! I tried it (with less syrup) and it was beyond delicious! Easily the best oatmeal ever! Thanks for the recipe 🙂






  10. Pinch of Yum Logo
    Caroline

    Just made this to warm me up on this cool Sydney autumn morning. Absolutely delish! Thanks for sharing.






  11. Pinch of Yum Logo
    Linda

    It was delicious! And i hate bananas! I didn’t have maple syrup, so i substituted with brown sugar and original syrup. Also, I used the banana and caramel syrup for 2 cups of oatmeal, because it was too much for 1. And for topping, I used walnuts! I also mixed walnuts into the oatmeal along with the bananas. My husband loved it! He can’t decide which is his favorite. This one, or a peaches and cream oatmeal I make. I can’t decide either.






  12. Pinch of Yum Logo
    Paulette

    Delish!
    I made mine with butter and threw in some walnuts to caramelized with the bananas, so delicious!
    I can see using this over vanilla ice cream, Greek yogurt, or crepes!
    I tried to rate this recipe at 5 Stars but it would not allow above four.






  13. Pinch of Yum Logo

    This looks so good! I have a ~slight~ love for cheesecake with caramelized bananas on top. This is a much healthier way to satisfy my craving!

  14. Pinch of Yum Logo
    Lia

    I’ve had this bookmarked for ages and finally got around to making it. I make breakfast for the workweek on Sundays and it was so good.

    Some comments:
    – I used steel cut oats (~1 1/4 cup) because they keep and reheat well. Regular oats do not.
    – I used five bananas and increased the coconut oil and maple syrup only slightly. I think the amount of oil for the servings as written would be way too much
    – Somewhat counterintuitively, I think regular-ripeness bananas are perfect here. They were soft on the outside after cooking with the syrup but still have enough structure so the oatmeal didn’t taste like mush.