This nutty spread banana cereal is velvety, voluminous, and will keep you full throughout the morning! Additionally, it just requires around 10 minutes to make and is vegetarian + without gluten.
How about we start the year with one of my outright most loved cereal plans that has some way or another never made it to the blog as of not long ago — nutty spread banana chia oats.
Nutty spread and banana is perhaps the best combo ever so it bodes well that this peanut spread banana cereal is so acceptable. In case you’re searching for a sound breakfast formula to add to your revolution for the New Year, this would be an incredible formula to attempt. Each bowl has around 370 calories, 17 grams of fiber (woot!), and 11 grams of protein!
With this formula, the banana and chia seeds help as well. The banana cuts add pleasantness, yet they additionally relax and grow to make the oats extra voluminous while the chia seeds pack in a huge load of sustenance and make the oats soft and thick. The key is ensuring you mix the oats while cooking so the banana cuts separate and the chia seeds get even appropriated as opposed to bunching in one spot. Nobody likes clusters of chia.
Peanut Butter Banana Chia OatmealCourse: BreakfastCuisine: American
This is ultimate healthy breakfast recipe
2 Tablespoons peanut butter or another type of nut butter
3 cups of water, non-dairy milk or a blend of both
pinch of sea salt
1 teaspoon cinnamon
1 Tablespoon chia seeds
1 banana, sliced (save a few for topping)
1 cup old fashioned oats
- Add oats, banana slices, chia seeds, cinnamon and sea salt to a pot. Add water and stir to combine. Heat over medium-high heat for 8-10 minutes or until all the liquid has been absorbed. Be sure to stir the oats several times while cooking to make sure the banana slices melt into the oats and the chia seeds don’t clump. You’ll know the oatmeal is done when all the liquid is absorbed and the oats are thick and fluffy.
- Portion oats into two bowls and serve with peanut butter, banana slices, and a sprinkle of chia seeds. Add a splash of non-dairy milk and/or maple syrup on top before serving, if desired.
- I like making two servings so I can save one for the next day, but if you don’t like eating leftover oats and are only cooking for yourself, simply cut all ingredients in half. For reheating you can use the stovetop or microwave. Just add the portion you’re going to eat and a splash of water or milk and heat until warm. In the microwave it shouldn’t take more than 30 – 60 secs.
- Turn this recipe into overnight oats by using all the same ingredients but reducing the non-diary milk to 2 cups instead of 3 cups. Mix everything together, let the mixture sit in the fridge overnight and enjoy the next morning with your favorite toppings.