I’m pretty obsessed with my new breakfast routine. In trying to eat healthier, I discovered that there are some fun ways to doctor up an old childhood favorite. I’ve always loved oatmeal (maple and brown sugar, apple spice, yum!) but can’t get over the sugary additions. When you make your own, it can be so much healthier. My current favorite is this version: banana, coconut, and date quick oatmeal.
I like my oatmeal warm. Overnight oats are super trendy and fun, but I just can’t get behind eating my oatmeal cold out the fridge. Since I’m warming it up anyway, I’d rather mix it up fresh in the morning. I use quick oats in this recipe so it comes together really fast.
I also prep the milk mix at the beginning of the week, and keep it in portioned jars in the fridge. That way, I don’t have to think about measuring and blending before I’ve had my coffee. Another thing I prep in advance is to chop up all the dates. I buy dates whole, so they are more versatile, but you can just buy the pre-chopped ones to save this step.
I include some topping ideas in the recipe, but my favorites have been tropical fruits like kiwi, strawberries, or fresh banana. You can also toss some pecan halves on top for an extra crunch. I probably do some combination of pecans, a fruit, and something extra each morning. It’s fun to mix it up.
Banana, Coconut, and Date Quick Oatmeal
Coconut Banana Milk (makes 3 servings)
- 1 14 oz can Light Coconut Milk
- 1 Banana fairly ripe: yellow with large brown speckles
- 7 oz Coconut Banana Milk
- 1/3 cup Quick Oats heaping*
- 1 Date chopped
- 1/4 cup Pecans halves or roughly chopped
- 2 Tbsp Chocolate Pieces
- 1/2 Banana sliced
- 3-4 Strawberries sliced
- 1/2 Kiwi sliced
- 1 Tbsp Almond Butter or other nut butter
- 2 Tbsp Coconut shredded or flaked
- 1 tsp Honey
- To make the coconut banana milk: add the coconut milk and banana to a blender, and blend until smooth and combined.**
- In a small saucepan, heat the 7 oz of the coconut banana milk until it has reached a light boil. Add in the quick oats, and cook, stirring continuously for 1 minute.
- Remove from heat and stir in the dates. Let sit for 2-3 minutes, until the oatmeal has thickened slightly.
- Scoop into a bowl, and top with your desired toppings. Serve immediately for best results.
- *I use a heaping scoop of oats, because I like my oatmeal thicker. If you prefer yours thinner, you can use a flattened scoop.
- **I like to split the remaining coconut banana milk into small jars to use later in the week. You can either make the milk all at once, or portion into jars before blending. Standard mouth mason jars will fit on most blenders, and you can blend each portion on its own.
- Calories and nutrition facts assume a single portion topped with pecans only. Other listed toppings will change the nutrition values.