Description
RECOMMENDED EQUIPMENT
- sharp knife
- cutting board
- small pan
- small pot
- small bowl
Ingredients
Units Scale
OATS BASE
- 100 milliliters milk of choice (I used soy milk)
- 43 grams rolled oats
- 1/4 tsp vanilla extract
- pinch of salt
- 1 banana
- 1 tsp coconut oil
- 1 tsp maple syrup
- 1/8 tsp cinnamon
- 50 grams frozen blueberries (1/4 cup)
- 1 tsp nutbutter of choice (I used peanut butter)
Instructions
- Cut the banana into finger-thick slices.
- Cook the rolled oats with milk, vanilla extract and a pinch of salt in a small saucepan to a creamy consistency for approx. 10 minutes. Transfer to a small bowl.
- In the same saucepan, cook the blueberries over a medium heat until soft and juices run clear.
- Meanwhile, add 1 tsp coconut oil to a small frying pan. Once hot, add the banana slices to the pan. Fry on both sides until the bananas are golden brown. Finally, add 1 tsp maple syrup and 1/8 tsp cinnamon and allow the bananas to caramelize.
- Put the 1 tsp nut butter for a few seconds in the microwave so that it softens.
- Pour the blueberries with their sauce over the oatmeal in the bowl. Spread the bananas on top and finish with the nut butter.
- Cook Time: 15 min