By michelle s
In a small saucepan, combine 1/2 cup rolled oats and 1 cup skim or plant milk.
Place the saucepan over medium heat and bring to a gentle boil.
Once boiling, reduce heat to low and let the oats simmer for about 5 minutes, stirring occasionally, until the mixture thickens to your desired consistency.
Add 1 medium sliced banana to the oatmeal and stir to combine.
Mix in 1 tbsp almond butter and 1 tsp cinnamon. Stir until the almond butter is melted and the ingredients are well incorporated.
If desired, add 1 tsp maple syrup for sweetness and stir until combined.
Serve the warm oatmeal in a bowl. Optionally, top with additional banana slices or a sprinkle of cinnamon.
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This Breakfast Vegetarian Gluten-Free recipe is ready in 15 minutes and features rolled oats, skim or plant milk, medium banana (sliced) and other delicious ingredients. Contains 390 calories total.
In a small saucepan, combine 1/2 cup rolled oats and 1 cup skim or plant milk.
Place the saucepan over medium heat and bring to a gentle boil.
Once boiling, reduce heat to low and let the oats simmer for about 5 minutes, stirring occasionally, until the mixture thickens to your desired consistency.
Add 1 medium sliced banana to the oatmeal and stir to combine.
Mix in 1 tbsp almond butter and 1 tsp cinnamon. Stir until the almond butter is melted and the ingredients are well incorporated.
If desired, add 1 tsp maple syrup for sweetness and stir until combined.
Serve the warm oatmeal in a bowl. Optionally, top with additional banana slices or a sprinkle of cinnamon.
Calories per Serving: 390
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