Description
A delicious and nutritious breakfast featuring caramelized bananas and overnight oats, topped with fresh fruits and nut butter.
Ingredients
Scale
- 240 ml cashew milk
- 50 g gluten-free rolled oats
- 30 g chopped or shredded zucchini
- 1–2 scoops plant-based protein powder
- 15 ml chia seeds
- 2.5 ml ground cinnamon
- Pinch sea salt
- 1 banana, halved lengthwise
- 5 ml coconut oil
- Fresh blueberries
- Almond butter
- Vegan yogurt
- Granola
Instructions
- In a jar, combine cashew milk, rolled oats, zucchini, protein powder, chia seeds, cinnamon, and a pinch of salt. Mix well, seal, and refrigerate overnight.
- In a small skillet over medium heat, melt coconut oil. Place the banana halves cut side down in the pan. Cook for several minutes until golden, flip, and cook an additional 1-2 minutes. Remove from heat.
- Top the chilled oats with the caramelized banana. Garnish with fresh blueberries, almond butter, vegan yogurt, and granola before serving.
Notes
- Make sure to use gluten-free rolled oats if you have gluten sensitivities.
- You can adjust the sweetness by adding more fruit or sweetener if desired.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: No-Cook and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 0 mg