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Just made this to warm me up on this cool Sydney autumn morning. Absolutely delish! Thanks for sharing.
Caroline
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. 👇🏼
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.
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
- 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
- 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
- Cook the oatmeal according to package directions. For extra awesome creamy oatmeal, cook it in milk!
- 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.
- Add bananas and simmer for a few minutes on each side until soft and plump.
- 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.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition Facts
- Daily value: 35% Total Fat 27.6g
- Daily value: 0% Cholesterol 0mg
- Daily value: 0% Sodium 6.6mg
- Daily value: 34% Total Carbohydrate 94.2g
- Daily value: 31% Dietary Fiber 8.8g
- Sugars 45.5g
- Daily value: 14% Protein 7g
- Daily value: 1% Vitamin A 5.4µg
- Daily value: 17% Vitamin C 15.4mg
Keywords: caramelized banana oatmeal, banana oatmeal, fruit oatmeal
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!
Someone turned my boring oatmeal breakfast into DESSERT! I didn’t have coconut oil but I had some ghee that I used instead. Still tasted great! The bananas have that great brûlée taste and they get all melty, like creamy, sweet bombs in the oatmeal.
I’m admittedly not a stovetop oatmeal fan. My husband is. He has made this for us many many times and it’s amazing. Our three kids love it too. I’d love to see this recipe converted into a baked oatmeal with the same flavor profile-so it could be more of an easy “reheat for breakfast” meal!
This recipe was soooo delicious! It really is the perfect fall oatmeal recipe. Thank you so much for this!!
Dish turned out wonderful! We added walnuts at the end for crunch. There was a little too much sauce to get the bananas carmalized instead of boiled.
Walnuts sound perfect here!
I Lindsay l am currently eating this for brekky as its becoming cold here in Melbourne and its just delicious. Just wondering if you can omit the egg white and as l substituted chia seeds for flaxmeal as l didnt have any. I make soooo many of your recipes, thank you so much.
Stay safe, sincerely
Lis
There actually isn’t any egg white here. 😉
These are incredible on oatmeal. Omg, best bananas I’ve ever eaten in my LIFE. So happy I made these for breakfast this morning.
So good, right?! So glad you enjoyed this, Kaitlyn! 🙂
Hey Jenna! Great recipe 🙂
Question – would I be able to keep caramelized bananas in the fridge? How long would they last?
I’m thinking about prepping the bananas so I can use them in oatmeal for breakfast for the upcoming work week.
Thanks!
This is amazing. I’ve had it 3 mornings in a row
I tested it yesterday morning and it was so good ! I didn’t have maple syrup (I know, I know) so to caramelize the bananas I did with what I had… Honey with a little it of water. Still good though !
I just made this, and it was phenomenal! An excellent way to turn my Sunday morning oatmeal into a real treat. I used honey instead of maple syrup with amazing results. I can’t wait to make it again!
I LOVE this recipe and plan to make it again and again! But WARNING… when I added the vanilla to the coconut oil, it started a fire almost up to the ceiling… I was so scared!! Why would this happen and how do I prevent the flames next time?
It’s the alcohol in the vanilla extract! I added a very tiny amount & turned the heat down a little beforehand to be safe.
I had this over full-fat greek yogurt this morning and it was DELICIOUS. Thanks for the great recipe!
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.
Am thinking about adding in almond butter to up protein. Thoughts?
Sounds delicious to us, Helen! 😋
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!
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.
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.
Just made this to warm me up on this cool Sydney autumn morning. Absolutely delish! Thanks for sharing.
Hi, Jenna! I tried it (with less syrup) and it was beyond delicious! Easily the best oatmeal ever! Thanks for the recipe 🙂
Glad to hear it, Sonia! 🙂
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.
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!
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!
We don’t see why not!
Oh, this looks yum. I would be trying this. Letsdolifestyle.com
Do you know if this reheats well?
We haven’t tried reheating this, but think it would work just fine!
A definite try for me this Christmas season…!
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!