I guarantee that you haven’t made oatmeal this way before. Since you’re cooking the raisins and the bananas thoroughly but barely cooking the oats, you’re bringing out and developing the natural sugars of the fruit without letting the texture of the oats get mushy and gruel-like. The result is non-pasty oatmeal that doesn’t even need any sweetener.
This oatmeal is warming, flavorful and will leave you full and powered up until lunchtime. It has come through for me ever since I was a busy and newly vegan undergrad who needed a filling breakfast but had zero dollars. Now that it’s chilly outside again, this is the comforting breakfast that I come back to more than any other.
If you ever buy bananas and they get overripe before getting eaten, just peel them and throw them in the freezer so that you can take them out whenever you want to make this.
Yield: 3 medium or 2 large portions
- 2 over-ripe bananas
- 2/3 cup raisins
- 1.5 tsp cinnamon
- 1/2 tsp salt
- 2 cups non-dairy milk of choice (I use unsweetened almond milk)
- 2 cups old fashioned (not quick) oats*
- 1/4 cup peanut butter (or almond butter, sunflower butter, etc.)
- 1/4 tsp vanilla extract, optional
- Optional add-ins/garnishes: chia seeds, hemp hearts, dried coconut, berries, chocolate chips, whatever your heart desires
1. With a potato masher, a fork or your hands, mash the banana up in a small pot. Add the raisins, almond milk, cinnamon and salt. Bring to a boil on medium-high for about 7 minutes, stirring occasionally
2. Reduce heat to medium-low, stir in peanut butter thoroughly. Then stir in old fashioned oats, optional vanilla extract and any desired add-ins. Cook for just about 30 more seconds, or for a few minutes longer if you like the oats softer.
*you can make this with steel-cut oats and it’s delicious, but it takes much longer to cook and requires extra almond milk and more stirring to keep from burning