Banana Oats for the Urbanite
Looking for a quick and fuss-free way to give a traditional breakfast a fibre boost in the morning?
Total time: 15 minutes
8.2 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
Knife, Chopping board, Mixing bowl, Pot with a thick base, Measuring cup, Measuring spoons
Add the rolled oats to the pot and add the water to it.
Choose the smallest hob with the lowest heat settings and place the pot on top of it.
Turn on the heat and bring the water and oats to a boil. Change the heat settings to the low. Simmer the oats for a further 10 minutes until the oats are soft and most of the water has evaporated.
While the oats are cooking on the stove, remove the skin of the bananas and slice into rings of even thickness (approximately 0.5cm in thickness).
Add the coconut cream to the oats and mix well.
Dish the cooked oats into serving bowls. Add the sliced bananas to the oats.
Crush the roasted almonds and sprinkle over the banana oats before serving.
If not consuming immediately, store the oats in an airtight container and place it in the refrigerator.
Processed coconut cream will store well in the refrigerator for 2-3 days.
NUTRITION INFORMATION (PER SERVING)