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Nicole Modic
SERVES 4 Serves
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  • 2 cups gluten free rolled oats
  • 3 cups water (or dairy free nut milk)
  • 1/2 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)
  • 1/4 cup chopped dairy free chocolate
  • 1 tbsp coconut oil or avocado oil (to cook the bananas)
  • shredded coconut (optional)


  • 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!

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