I recently started taking classes first thing in the morning at Orangetheory fitness, which just opened a location within walking distance from my house. After those intense sweat sessions, I leave already craving these oats. This, or some variation of it, has been my breakfast for at least a month.
After the amazing (vegan) feast we indulged in on Thanksgiving, I am excited to get back to the grind. Which means that instead of eating apple pie bars for breakfast (true story, I ate a whole pan in a day and a half) I’ll be back on my oatmeal game.
I love this simple recipe because it easily serves two, so I can quickly whip up a batch for me and hubby on a busy weekday, and it keeps me fueled for hours. It’s also entirely naturally sweetened, with the sugar from the bananas and dates doing all the heavy lifting. Especially if you use a ripe, frozen banana, the banana will just melt into the mixture adding sweetness and creaminess.
It’s also endlessly customizable by adding the toppings (a.k.a. fixin’s) of your choice. Today I topped it with some pan-fried diced apples, chia seeds and maple syrup, as I was craving some fall flavors. But the base banana-date combo is equally at home with summer berries or granola or whatever your heart desires. As Stevie on “Eastbound and Down” would say, “it’s all about the feeeeeexin’s.”
- 1 cup gluten-free oats (I like Trader Joe’s)
- 1 frozen ripe banana (or use fresh), sliced
- 3-4 medjool dates, diced
- 1 cup unsweetened vanilla almond milk
- 1 cup water
- 1/2 tsp cinnamon
- Fixin’s of choice: diced apples, berries, granola, nuts, seeds, nut butter, maple syrup or agave
- Add chopped frozen banana to a medium saucepan. Add oats, diced dates, oats, cinnamon, water and almond milk.
- Place on cooktop over medium high heat and bring to a boil. Once boiling, reduce heat to low and let simmer until most of the liquid of absorbed, about 5-10 minutes.
- Remove from heat and divide between two bowls. Top with desired fixin’s and devour.