Solace in a bowl, this banana bread oats carries warmth and comfort to your crisp winter mornings. This tasty and speedy prep breakfast is made with basic staples like moved oats, rich peanut butter, cinnamon, and milk of your decision. My main thing about this bowl is the seared honey and cinnamon-covered bananas alongside the gently toasted pecans. The velvety cereal, sweet bananas, and crunchy pecans truly bring the best surface and flavor insight.
Ingredients: ​
- ½ cup old-fashioned oats
- 1 cup of milk of choice
- ½ tablespoon chia seeds
- ½ tablespoon peanut butter
- 1 teaspoon vanilla extract
- Drizzle of preferred sweetener
- ½ to 1 teaspoon ground cinnamon
- ½ ripened banana, sliced
- 1 tablespoon slightly crushed walnuts
- 1 teaspoon coconut oil or unsalted butter
Directions:
Pour oats, milk, ½ teaspoon cinnamon, peanut butter, and vanilla into a pot over medium-low intensity. Cook the oats for 7 to 10 minutes or until the oats begins to thicken a little, mixing between time. Throw in chia seeds close to the furthest limit of cooking time.
While the oats are cooking, heat a little oil in a little dish. Throw in the banana cuts, shower over honey, and residue cinnamon over each cut. Sauté on each side for 1 to 2 minutes until the banana cuts begin to turn a piece brilliant brown. Delicately slide the banana cuts aside from the container and add the pecans to toast them for 3 to 5 minutes.
Empty the warm oats into a bowl, sprinkle over pecans, and beautify the cereal with the banana cuts.
