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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