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Oatmeal with bananas in it on a wooden cutting board with oats on it as aa decoration. It is in front of a banana leaf background.

Banana Bread Oatmeal

Course Dessert, Snack
Keyword Gluten Free
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 large or 2 small portions
Calories 239.1kcal
Author Stephanie Tucci


  • ½ cup Nature's Emporium Gluten-Free Rolled Oats
  • 1 ¼ cup coconut milk or milk of your choice
  • 1 large organic banana sliced, half saved for the topping
  • ½ tsp Nature's Emporium Cinnamon
  • ½ tsp nutmeg
  • 1 tbsp Nature's Emporium Maple Syrup
  • 1 pinch himalayan salt to taste
  • ½ tbsp ground flax
  • ½ tbsp ghee

Optional toppings:

  • maple syrup drizzled
  • banana use the remaining slices
  • 1 dollop coconut or full-fat yogurt
  • 1 tsp ghee
  • walnuts chopped


  • In a small pot, add the oats, almond milk, half of the banana slices, cinnamon, nutmeg, maple syrup and salt.
  • Bring to a simmer, mashing the banana slices as you stir. Once simmering, stir in the ground flax.
  • Cook for 8-10 minutes. It's essential to keep them on a low simmer and stir frequently.
  • Before turning off the heat, add in the ½ tbsp of ghee and stir until melted and combined thoroughly.
  • Once done, serve immediately with toppings of choice.


We recommend using coconut milk or unsweetened soy milk for this recipe. Choose a creamier milk that will help the texture of the oats.


Serving: 1small portion | Calories: 239.1kcal | Carbohydrates: 38.4g | Protein: 4.3g | Fat: 8.1g | Saturated Fat: 4.7g | Trans Fat: 0.1g | Cholesterol: 8.2mg | Sodium: 92.9mg | Fiber: 4.8g | Sugar: 13.8g