Cooked Oats with Simmered Wild Blueberries and Coconut-Fried Banana

I never know what I’ll be in the mood to eat for breakfast until I’m ready to whip something up. Some mornings it can be something savory, which usually means scrambled eggs with herbs and avocado or if I’m REALLY hungry breakfast tacos and on the occasion a ham and cheese croissant. And other mornings I have a craving for something sweet like a smoothie or fresh fruit with yogurt. 

But, when I want to indulge on a hearty breakfast that’s going to keep me full for a longer time, cooked oats are my go-to. They’re so versatile - they can be cooked in a variety of spices (like cinnamon, nutmeg, and cardamom) and natural sweeteners and topped with an array of ingredients like fresh and dried fruit, nuts, seeds, jams, butters…the list goes on!

For this recipe, I use frozen wild blueberries but you can substitute for frozen raspberries or blackberries or a combination of the three. I sweeten the berries with raw honey (Y.S Organic Bee Farms is my absolute favorite) but you can use maple syrup or agave instead. The bananas are cooked in coconut oil which gives it a lovely nutty flavor to the sweetness. And topped with Trader Joe’s Super Seed and Ancient Grain Blend consisting of sprouted buckwheat, sprouted millet, chia seeds, golden flax seeds, red quinoa, shelled hemp seed and amaranth, this bowl is packed with fiber, Omega-3 fats, and protein. 

Ingredients

1/2 cup Betterhalf Unsweetened Coconut Cream & Almond Milk

1/2 cup water

1/2 cup old fashioned rolled oats 

A pinch of salt

1 tbsp maple syrup

1 cup frozen wild blueberries 

1 tbsp raw honey

1 banana

1 tsp coconut oil 

1 tsp super seeds (chia, flaxseed, hemp, amaranth; I use Trader Joe’s Super Seed & Ancient Grain Blend)

1/4 cup Betterhalf Hazelnut Coconut Cream & Almond Milk to top 

Instructions

1. Heat a small sauce pot over medium-high heat. 

2. Pour in the coconut cream/almond milk and water mixture along with a pinch of salt and bring to a boil. 

3. Add the oats, reduce heat and cook for 10  minutes, stirring occasionally. 

4. Pour in the maple syrup and stir until combined, then continue to cook for an additional 5-10 minutes or until the oats reach your desired consistency. I like mine very soft so I cook them on the longer side. 

5. In a separate saucepan over medium heat, cook the blueberries and honey until it comes to a slow boil. Blueberries will be soft and liquidy. 

6. Meanwhile, heat the coconut oil in a small pan and sauté the bananas until browned on both sides. 

7. Plate the oats and top with the stewed blueberries and bananas. Pour some milk or cream over the bowl and sprinkle with seeds. Can also add coconut chips, bee pollen or any other topping you’re in the mood for. Enjoy!