Oatmeal is one of those #hygge meals that warms my soul. In this article, I share with you my humble recipe fora cozy breakfast that reminds me of banoffee. We eat this vegan banana oatmeal at least 2 times a week, especially now that it’s winter.
As you may have read in this article, where I shared our recipe for a delicious savory cauliflower porridge, this type of meals are a habit we acquired after our short visit to Copenhagen. Copenhagen is the capital of #hygge and while in Groed, we drew inspiration from some of the meals that are now part of our daily routine.
Oatmeal is a type of porridge. In other words, oatmeal comes in the form of savory or sweet porridges based on grains such as oats, wheat or even quinoa or chia seeds. And once you cover the basics of the recipe, you can experiment with any extra flavors. And that’s the great thing about porridge’s philosophy!
I consider porridge’s cooking process a small ritual. And if you are bored of your current breakfast options, this is a great opportunity to add something new to your weekly menu. Banana oatmeal is a very invigorating, gluten-free breakfast. And the best part is that it’s satisfying, without bloating me for the rest of the day. This is the secret to oatmeal.
With a quick google search, you will come across a thousand reasons why oatmeal is healthy. And it’s true. Oatmeal does wonders for our digestive system, our stomach, our skin and most importantly our soul.
Enough blabbering! Let’s get to the recipe!
Ingredients for 2 servings :
Cooking the oatmeal :
- 1 tablespoon of cold-pressed coconut butter
- 1 cup (70 g) of oatmeal (optional: gluten free)
- 1 cup of water (must be the same cup we used for the oats to achieve a1: 2 ratio)
- 1 cup of plant based milk
- 1 teaspoon of agave syrup
- 1 teaspoon of date sugar
- 1/4 teaspoon of salt
- 1/4 teaspoon of grated turmeric
- 1/4 teaspoon of grated Ceylon cinnamon
- 1/6 teaspoon (ie tiny amount) of grated vanilla
- 1 ripe organic banana cut into small pieces
Garnish (for each bowl):
- 1 tablespoon of peanut butter or any nut butter of your liking
- 1 tablespoon of pumpkin seeds
- Dates or cranberries
- 1 tablespoon of hemp seeds
- 10 coarsely chopped almonds
- Coconut flakes
- Edible flowers
- Turn the stove on medium to high heat. In a saucepan, add the coconut butter and let it melt.
- Add the oats and mix well.
- Add the water and the plant based milk and stir constantly.
- Once the mixture comes to a boil, lower the heat. Keep stirring.
- When you see that the mixture has started turning into mush, add the spices and sweeteners and mix well. (agave, date sugar, salt, cinnamon, turmeric, vanilla)
- Add the pieces of banana and mix. Careful! You don’t want the oatmeal to dry, so constantly checking its composition.
- When the porridge is ready, serve while it’s still hot in two ceramic bowls and garnish with the nuts, the butter and whatever else you want.
- If we don’t have any date sugar or agave syrup, you can use any sweetener, as long as you follow the proportions above.
- Ceylon cinnamon is different from the classic Indonesian cinnamon. Its scent may not be as strong, but it’s of better quality and known for its antioxidant properties.
- The more ripe the banana you use, the sweeter your oatmeal will turn out.
- The important thing to remember when making your own oatmeal is to keep the ratio of oats: liquids to 1:2. From there, you can just experiment!
So what do you think?
Will you enrich your eating habits by incorporating this breakfast-hug into your daily routine?
See you soon,