This gluten-free banana-sweetened oatmeal is comfort food at its finest. The oatmeal is warm and creamy, perfect for cold winter days. It’s also loaded with fiber, fats and contains only natural sugars from the banana (no added sugar). This post was originally sponsored by Silk. Please see my disclosures.
I used to eat instant oatmeal every day for breakfast … and I do mean every day. I ate it so often and for so long that I got so sick of it.
After taking several years off from my morning oatmeal routine, I found myself craving it again; however, today I’m in a very different place healthwise.
I no longer use the instant oatmeal packets I used to rely on because I know many have added sugar, which are not good for me.
I knew there had to be a better way to enjoy this warm and comforting breakfast without the added sugar and calories. Hence this oatmeal recipe is made with only natural sugar from fruit and no added sugar. Period.
On top of wanting to find a way to avoid adding sugar to the recipe, I also wanted my oatmeal to be free from animal products. I eat too many animal products and know I can do better by my body and the planet by cutting back.
An easy way to limit animal products in my diet is to swap cow’s milk for a plant-based beverage alternative like almondmilk (which I used in this recipe). Watch the What the Health documentary on Netflix. It will get you thinking about how many animal products you eat each day, which is way more than you realize!
I have found the perfect way to enjoy oatmeal again with my brand new gluten-free banana oatmeal recipe. Let’s get cooking!
Ingredients for Banana-Sweetened Oatmeal
This gluten-free banana oatmeal recipe requires only a few simple ingredients… and sugar is not one of them. To make this recipe, gather the following ingredients:
Banana: You’ll need 1 ripe yellow banana, mashed with a fork. Be sure to reserve a few slices for your oatmeal bowl topping.
Chia seeds: I add 1 tablespoon of chia seeds to my oatmeal. Chia seeds offer a boost of plant-based nutrients, including omega-3 ALA fatty acids. They’re truly good for you and add a good texture to the mixture. I also sprinkle a few on top of my final bowl for additional texture and visual appeal (optional).
Dairy-free milk: You’ll need about 1 cup of dairy-free milk (I used Silk Almondmilk) for this recipe. You could also use soymilk, cashewmilk, coconutmilk or oatmilk (check labels for gluten free). You could also use regular milk if you’re not worried about the dairy, and even water. I have made this recipe with water and found it to be creamy and tasty too.
Did you know that almondmilk – and many other dairy-free “milk” alternatives – contain just as much calcium as cow’s milk? In fact, the Silk almondmilk I used for this recipe contains 50 percent more calcium than dairy milk. Don’t be fooled by marketing hype by believing that cow’s milk is the only and best source of calcium.
Cinnamon: Cinnamon is a potent antioxidant and tastes great too. You’ll need about 1/2 teaspoon for this recipe, plus a little extra to sprinkle on the final oatmeal bowl (optional).
Kosher salt: Add a pinch (about 1/4 teaspoon) of Kosher salt to your bowl. You won’t taste the salt but it does enhance the flavor of the oats and overall recipe.
Dates: Dates add a bit more natural sweetness to the recipe, and even a little texture too. I added two dates to this recipe, which I finely chopped into small bits.
Vanilla extract: Add about 1/2 teaspoon of vanilla extract to the final oatmeal for a touch of vanilla sweetness.
How to Make a Banana Oatmeal Bowl
Now that you’ve gathered your ingredients, you’re ready to assemble and cook your oatmeal.
Step 1: Combine the oats, mashed banana, chia seeds, dairy-free milk, cinnamon, salt, and dates in a small pot and heat it over medium-high heat until it comes to a rolling boil. Stir the mixture often as it cooks. The oats should soak up most of the moisture within 5-8 minutes.
Step 2: Remove the mixture from the heat, then add vanilla extract and stir well.
Step 3: Transfer the warm oatmeal to a bowl and top with reserved banana slices (optional) and a sprinkle of cinnamon and/or chia seeds (optional). Serve immediately.
Developing this recipe reminded me of how much I love eating oatmeal in the morning. It’s not only comforting and warm, but also it’s incredibly quick and easy to make and full of the healthy soluble fiber my body – and heart – need to start off my day on the right food.
In fact, it doesn’t get easier than throwing all the ingredients in a small pot, cooking it on your stove top for a few minutes, and then savoring every bite all while taking in the beautiful morning. Breakfast bliss awaits you.
Other Recipes You Might Enjoy:
You’ll love these other delicious recipes too!
- Try my gluten-free banana walnut muffins.
- Try these simple strawberry overnight oats.
- Try this delicious brussels sprouts and egg breakfast skillet.
- These my tasty protein pancake with oats.
- This gluten-free banana bread is a classic no-fail recipe!
- This is my go-to classic gluten-free pancake recipe – so fluffy!
Gluten-Free Banana Oatmeal
- 2/3 cup gluten-free oats rolled
- 1 banana mashed with a fork, reserve a couple of slices for topping
- 1 tbsp chia seeds plus extra for topping
- 1 cup dairy-free milk of choice I use Silk Almondmilk
- 1/2 tsp cinnamon plus a dash more for topping
- 1/4 tsp Kosher salt
- 2 dates chopped into small bits
- 1/2 tsp vanilla extract
- Now combine the oats, mashed banana, chia seeds, dairy-free milk, cinnamon, salt, and dates in a small pot and heat it over medium-high heat until it comes to a rolling boil. Stir the mixture often. The oats should soak up most of the moisture within 5-8 minutes.
- Remove the mixture from the heat, then add vanilla extract and stir well.
- Transfer the warm oatmeal to a bowl and top with reserved banana slices (optional) and a sprinkle of cinnamon and/or chia seeds (optional). Serve immediately.