Monday, April 8, 2013

Coconut, Almond Breakfast Oats with Honey, Brown Butter Bananas

Oh yes you can wake up and make this in 20 minutes! The nutty whole grain oats, creamy coconut oil, sweet and tangy banana yogurt sauce and crispy, buttery bananas are all combined to create this hearty and decadent, yet healthy, oatmeal. Coconut oil is all the rage in our house, my toddler even yells for it! We use it for everything; we have a jar of it in every room, no joking! It has anti-bacterial properties so it's perfect for buttering diapered bottoms but it's a great emollient for any body parts. I know this doesn't make it sound super appetizing, ha, ha, but this creamy property makes it perfect for food as well. It has a high smoking point so it's great for sauteing. For this recipe I added it in at the end while the oatmeal was hot so it melted in and created a thick and satisfying consistency to the oats. It's also boasts an incredible amount of health
benefits. It's a healthy fat which can help with heart disease, maintaining weight and can control blood sugar levels. For more information on the uses and health benefits of coconut oil visit this link:

Not all coconut oil is created the same, I always buy virgin organic coconut oil that has not been chemically processed and retains all it's natural nutrients. Just like other oils, the more it's processed the less healthy it is for you. You also want to research the company you are buying from and make sure they are environmentally and socially responsible in harvesting. It is usually more expensive than other oils, and it's a solid at room temperature. The high fat content gives it a long shelf life, it rarely goes rancid. You only need a small amount so don't worry, the jar will last you a long time. When I use it to cook, I add it right in the pan or I add it at the end while the food is hot so that it melts in. It is such a luxurious ingredient, I can't imagine my life without it!

This recipe makes 4, 1/2 cup servings.



1 Cup organic, whole grain, rolled oats, I used Bob's Red Mill.

2 Cups organic, vanilla almond milk, I used Trader Joe's.

3 Tbsp honey, I always use a local one.

1/4 Cup shredded, organic coconut, raw, unsweetened.

1/4 tsp sea salt

2 Tbsp organic, virgin coconut oil

4 Tbsp shredded, organic coconut, for sprinkling on the top of each.


2 Ripe, fair trade bananas, peeled and chopped in half and then lengthwise, you will end up with 4 pieces.

2 Tbsp honey, enough to drizzle a tiny bit on each banana.

1 Tbsp pasture raised butter


1/2 Cup organic banana yogurt, I used Stonyfield banilla.

3 Tbsp light organic cream cheese, softened.

1 Tbsp honey


In a sauce pan over medium high heat bring the almond milk, honey and salt to a simmer. Add in oats and shredded coconut and turn heat down to medium, cooking for 15 to 20 minutes or to desired tenderness of oats.

While oats are cooking in a small bowl combine all sauce ingredients and mix with an electric mixer until smooth and creamy. Set aside.

In a small, non-stick fry pan heat butter over medium high heat. Let the butter brown slightly. While butter is browning drizzle banana slices with honey on the cut side only. Place cut side down in the pan and saute for 2 minutes or until brown. Remove from heat.

When oats have finished cooking ladle into a serving dish, top with 2 banana slices, sprinkle with some of the additional coconut (1 Tbsp for each bowl). Serve with yogurt sauce on the side or on top.


  1. Replies
    1. Thank you for taking a look, it really was so good!

  2. Replies
    1. Thank you, I hope you try oatmeal I have ever made, and I have made lots ha ha!