You know those weekend mornings when you wake up really hungry but really lazy? Yeah, that happens to me pretty much every weekend. But until breakfast joints start making deliveries (which someone should capitalize on because it’s seriously genius) I’m left to my own devices.
Last Sunday morning I was in need of something fast and easy, satisfying and yummy. For breakfast that is. I rummaged through my pantry and saw I had all the fixin’s for oatmeal. And we’re not talking Quaker instant variety here.
Did you know oats naturally do not contain gluten? True story. But because they’re often processed in conjunction with other gluten-full grains they can become contaminated and are not technically “gluten-free” unless they are certified (it will say so on the packaging). I love Bob’s Red Mill Gluten Free Rolled Oats which are of course certified GF and a whole, hearty grain rich in fiber. Oatmeal is also extremely easy to make vegan. Just sub any alternative milk like almond or coconut and use a vegan butter like earth balance if you must.
To keep your oatmeal from being bland make sure you have a handful of toppings and try and make up your own flavored recipe by including a variety of fruits, nuts and spices. I went for a “banana-bread” oatmeal and it did not disappoint. I also like to toss in ingredients that will add in even more of a nutritional boost like ground flaxseed (gotta get those omega-3’s) and almond butter for some additional protein.
So, make the extra time for this quickie- it’ll get the job done and leave you feeling fantastic afterwards 😉
Gluten Free Banana Bread Oatmeal
Serves 2 (if you’re really hungry) or 4 if you’re serving alongside other dishes
- 2 cups non dairy milk
- 2 cups water
- 1 ½ cup gluten-free oats
- 2 ripe bananas ( cut or mashed)
- 2 tsps cinnamon
- 1 tbsp ground flaxseed
- 2 tbsps organic almond butter
- 2 tbsps earth balance butter
- 6 dates pitted and chopped
- sprinkle of coconut flakes
- Grade B maple syrup to taste
- Bring the milk and water to a boil.
- Add in the oats and stir well, cook on medium low heat for about five minutes.
- Toss in the chopped or mashed bananas, cinnamon and ground flaxseed. Continue to stir and cook until the liquid is absorbed. Be careful not to overcook, you don’t want your oatmeal to be hardened.
- Dish up your oatmeal and top each bowl with 1 tbsp almond butter, earth balance, chopped dates, coconut flakes and maple syrup to taste.
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