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The secret ingredient in this recipe is Sejoyia Salted Caramel Coco Roons, which really makes boring oatmeal, well…not boring. And actually so tasty, you might never eat your oatmeal any other way again. People have said that they are hard to find, but I can find at least one flavor at Whole Foods, and when in doubt, you can definitely find them on Amazon. They come in a variety of different flavors, but my favorite has got to be the Salted Caramel. They are basically chewy, bite sized cookie snacks, and I always keep a pouch in my purse so that I never end up stranger somewhere, HANGRY. And they also make the perfect oatmeal topping. You heard it here first.
The other thing I’d like to talk about is caramelizing bananas. Some of these other food bloggers seem to make the perfect caramelized bananas, with beautiful char marks on each side. Up until now, mine came out soggy and mushy. Ain’t got no time for that. So I researched and discovered the secret (or at least indulge me, and pretend I did). The secret is to make sure your pan is coated evenly with oil, and toss the banana coins very lightly in coconut sugar (or brown sugar). If you do that, I can practically guarantee that your bananas will have that perfect char, too!
So let’s get right to it, shall we?
Ingredients
- 2 cups gluten free rolled oats
- 3 cups water (or dairy free nut milk)
- ½ bag Sejoyia Salted Caramel Coco Roons, crushed
- 2 bananas, sliced into 1/2 inch coins
- 1 tbsp molasses
- 1 tbsp coconut sugar (to caramelize the bananas)
- ¼ cup chopped dairy free chocolate
- 1 tbsp coconut oil or avocado oil (to cook the bananas)
- shredded coconut (optional)
Instructions
- Coat a non-stick pan or cast iron skillet generously with coconut oil (or oil of choice).
- Slice bananas into 1/2 inch coins, and set aside on a plate.
- Place pan over low/medium heat.
- Sprinkle the bananas with the coconut sugar, coating lightly on both sides.
- Add the banana coins to the pan.
- Flip after approximately 3-5 minutes, or until the bottom is nice and charred.
- After another few minutes, remove from heat, and transfer the bananas back to the plate.
- Time to make the oatmeal!
- In a medium sauce pan, add the oats, water/milk, and molasses, and stir well.
- Cook the oats over medium heat until they are fully cooked, about 10 minutes.
- While the oats are cooking, roughly chop the chocolate.
- Remove from heat and start building your oatmeal bowls, by scooping the oatmeal evenly into four bowls.
- Top with caramelized bananas, chocolate, crushed Coco Roons, and coconut (if using).
- Eat and prepare to be transported to heaven!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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