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Breakfast, Gluten Free, Recipes, Vegan  /  August 13, 2020

Caramelized Banana Stovetop Oats

Ah… oats. My favorite breakfast and even better when they’re dreamy caramelized banana stovetop oats. This is one of those bowls that’s perfect for any season of the year.

Get a healthy, delicious, and cozy start to your day with these creamy and dreamy caramelized banana stovetop oats topped with all the goods!

If you haven’t added caramelized bananas to your oats yet, you’re missing out. I don’t even like plain bananas but caramelized bananas make me feel some kind of way. They’re soft on the inside, slightly crispy on the outside, and give you all the cozy vibes, even in the middle of summer.

And if you haven’t made stovetop oats before, don’t even get me started. I enjoy microwaved oats too, but ever since I started making stovetop oats I’ve never looked back. I like that you can see the whole cooking process, add ingredients as they sit on the stove, and prep your toppings during the 5 minutes they take. Oh and the extra creamy texture is another bonus I suppose.

This bowl features all of my favorites. Homemade almond milk made with my nut milk bag, thick Siggi’s yogurt, peanut butter, a chopped up granola cookie, hemp seeds, and of course, a caramelized banana. 5 minutes of kitchen time gives you an energizing breakfast to fuel your day right.

Caramelized Banana Stovetop Oats

Print Recipe Pin Recipe
Servings 1

Ingredients
  

  • ½ cup rolled oats
  • ½ cup nut milk
  • ½ cup water
  • 1 tsp chia seeds
  • 1 tsp flaxseed meal
  • pinch cinnamon
  • ½ tsp vanilla
  • 1 banana
  • extra virgin coconut oil

Instructions
 

  • Heat nut milk and water in a small saucepan over medium heat. 
  • Add oats, seeds, cinnamon, and vanilla, and combine
  • Once it starts to bubble, cook for another minute before taking it out. Add more water if it starts to dry out. It should take around 5 minutes total.  
  • For the banana, heat a little coconut oil in a small pan. Cut the banana in half lengthwise and cook for about 2 minutes per side.
  • Top with all the goods: yogurt, nut butter, granola or a cookie, and hemp seeds.
Get a healthy, delicious, and cozy start to your day with these creamy and dreamy caramelized banana stovetop oats topped with all the goods!

If you like these caramelized banana stovetop oats, you’ll also love:

Summer-to-Fall Caramelized Peach Stovetop Oats

Tags

  • oats

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

My second time in Mexico City ft. many beautiful m My second time in Mexico City ft. many beautiful meals

In the order mentioned:
@chilpa_mx for chilaquiles
Tacos de Canasta Los Especiales 
@veganion_antojeria for a buffet
Mercado Coyoacán for tostadas and more
@por_siempre_vegana_taqueria for tacos
@comeveguisima
@handshake_bar 
@mandragoravegana
@churreriaelmoro 
@pangabrielmx for GF/vegan goods
@miga.vegana for the best croissants 
@matchamio

more on substack: [https://anishachandra.substack.com/p/mexico-city]

#cdmx #veganmexicanfood #vegantravel #mexicocityfood
A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
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