Question: What should we eat on a slushy Saturday morning in November?
Answer: Banana split. Any questions?
This recipe is not 100% Food Pharmacy-Approved, as you’ll soon notice, because we heat the bananas at low temperatures in coconut oil, cinnamon, and a tablespoon of maple syrup. The syrup, of course is sinfully good, but not necessary – it’s obviously good to eat the bananas naturally with a little powdered cinnamon.
Overnight oats with banana split
(2 servings, so double everything)
1 cup oatmeal
2 tablespoons chia seeds
1 1/2 cup plant-based milk of your choice
1 teaspoon ground cinnamon
1 pinch of salt
1 tablespoon maple syrup
1 teaspoon coconut oil
1/2 teaspoon cinnamon
3 tablespoons natural almonds
2 tablespoons nutella
Put the oatmeal, chia seeds, milk, cinnamon and salt in a bowl and let it sit in the fridge overnight (or skip the overnight-thing and make the porridge in the morning instead, by putting the ingredients in a pot and letting it simmer for a few minutes).
Cut the bananas right down the middle and heat them in a frying pan on low temperature with coconut oil, maple syrup and cinnamon for a few minutes on each side until they’re soft. Serve the porridge with the banana, chopped natural almonds, some extra plant-based milk, and nutella, which you can either make yourself or buy ready-made at a health food store (be sure to check the table of contents so that you don’t end up with a brand that uses too much sugar and other weird stuff).
Among the most delicious things we’ve made on the blog, ever.
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