A healthier version of bananas foster serve on top of a warm bowl of oatmeal. Delicious, comforting and free of gluten, dairy, and refined sugar!
- 1.5 cups milk (I use almond milk)
- 1.5 cups water
- 1.5 cups rolled/old-fashioned oats (Use Gluten Free Oatsone !important; margin:0px !important;” />, if needed)
- pinch of salt, optional
- 1.5 tablespoons butter (I’ve used both organic grass-fed and dairy-free butter)
- 1/4 cup Coconut Sugar (brown sugar can also be used)
- 1–2 tablespoons Pure Maple Syrup or Coconut Milk (Makes the sauce creamy. Can use 1/2–1 tablespoon almond milk instead)
- 1/2 teaspoon Pure Vanilla Extract
- pinch of cinnamon
- pinch of salt
- 2 large (or 3 medium) ripe, but firm, bananas cut into 1/2-inch slices
- 1/4 cup lightly toasted Pecans or Walnuts, optional
- Combine the milk, water, oats, and pinch of salt in a medium saucepan and bring to a low boil over medium-high heat on the stove. Reduce the heat and continue to cook until the liquid is absorbed and oats are tender. This makes chunkier oatmeal, so add a bit more liquid if you want it to be less thick.
- Melt butter and coconut sugar in a large skillet over medium heat on the stove, stirring occasionally. Add the syrup or milk, salt, cinnamon, and vanilla extract and stir to combine. Cook for 30-60 seconds over medium heat until the sauce has slightly thickened and is bubbly. Add banana slices in a single layer across the skillet and cook for 2-3 minutes, or until bananas are cooked to your liking and caramel sauce has thickened. I’ve also placed my oven-safe skillet under the broiler for a minute or two to caramelize the bananas even more, but this is not necessary.
- Divide oatmeal into 2 bowls and top each with the bananas and syrup. Serve immediately.
- Category: Breakfast, Gluten Free