Ingredients

The following ingredients have 3 Servings
  • 1 1/4 cups gluten free quick cooking oats. If using whole oats just use 1 cup.
  • 1 ripe small banana
  • 1/4 -1/3 cup coconut cream or milk (thickened portion that’s solid) (regular or lite)
  • 8 -10 oz almond milk (or chocolate almond milk)
  • dash of salt
  • 1 egg or for lighter version use 1/4 cup egg whites (see notes for vegan option with flax egg)
  • 1/4 tsp vanilla extract
  • 2-4 ounces coconut or non dairy yogurt for topping
  • 2 tbsp of a Vanilla vegan protein powder (a type of pea protein works best for texture).
  • Honey or maple syrup (sweetened to your preference)
  • 1 oz (around 4 tbsp) Melted dark chocolate chips (enjoy life dairy free brand)

Instruction

  • See notes for microwave version. But best texture comes from stove top.
  • First, blend or mash your banana so it’s almost pureed.
  • Next, mix your cream and almond milk. Place on stove top in small pan and bring to a soft boil. Don’t actually boil, just close to it . Add in your oats or quick oats and pinch of salt. Stir in your whole egg (or egg whites if you want lighter version).
  • Add 1 tsp vanilla extract and banana mixture.
  • Cover and let it sit on low or off for 5 to 10 minutes. If you have regular oats, then you will need to cook according to package. Usually around 20 minutes. The egg should create a thicker texture, with the egg (or egg white) portion cooking within the oats. You can see it getting thicker. Stir a few times while cooking.
  • Once oats are cooked, spoon into bowls.