A vegan, high-fiber breakfast blending ripe bananas, rolled oats, and plant-based milk for a creamy, potassium-rich dish. Ready in 10 minutes with no dairy required. Perfect for heart-healthy, blood-sugar-balanced meals.
3/4 cupcooked rolled oats
2ripe bananas, mashed
1/2 cupplant-based milk (oat or almond)
1 tspcinnamon
1 tsphoney or chia seeds (optional topping)
Preheat oven to 300°F (150°C); toast oats in a skillet or dry toaster oven for 2 minutes
Mash bananas in a bowl until mostly smooth
Add plant-based milk and cinnamon; stir thoroughly
Transfer oats and banana mixture to a blender; puree 20-30 seconds until thick
Pour into a bowl; drizzle with honey or sprinkle chia seeds before serving
Toaster oven baking enhances oat flavor
Use 1 banana per 1/3 cup oats for perfect balance
Freeze pre-made batches in silicone molds
Add almond butter for healthy fats
Avoid under-toasting oats (to prevent grit)
Adjust milk to desired consistency
Unripe bananas reduce creaminess