PB&J with Fried Banana Oatmeal

This is the dreamiest bowl of banana oatmeal to get you through the winter. Made by simmering oats and chia in oat milk (or other plantbased milk) and topping with fried banana, peanut butter and homemade raspberry chia jam. You won't believe how decadent an easy a breakfast bowl can be.

Course Breakfast

Cuisine gluten-free, refined-sugar free, vegan

Prep Time 5

Cook Time 10

Total Time 30

Servings person

Calories 388kcal

Author Hannah Sunderani

Ingredients

1/3 cup gluten-free oats
1 tsp chia seeds
2/3 cup almond milk
1-2 tsp maple syrup
1/2 banana
1 tsp coconut oil
1 tsp all-natural peanut butter
1 tbsp homemade raspberry chia jam or jam of choice
1 tsp dark chocolate chips , to sprinkle

US Customary - Metric

Instructions

In a saucepan combine oats, chia and milk. Whisk to combine and bring to a simmer. Let oats simmer for about 5 minutes, or until oats are porridge consistency. Remove from heat. Add maple syrup to sweeten, and more milk if desired for consistency.
Chop 1/2 banana and add slices to a skillet with coconut oil. Bring to medium-high heat and fry banana until golden in colour (about 2 minutes). Flip and cook the other side until golden (about 30 seconds).
Pour porridge oats into bowl and top with peanut butter, homemade raspberry chai jam (or jam of choice), and fried banana slices. Optional to sprinkle with chocolate chips.

Notes

You can also substitute homemade strawberry chia jam with my Homemade Raspberry Chia Jam. Get the recipe here.

Nutrition