This gluten-free banana 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 of oatmeal, I found myself craving it again; however, I’m in a very different place health-wise. I no longer want to use the instant oatmeal packets I used to rely on because I know many have added sugar, which are not good choice for me. I figured there had to be a better way to enjoy this warm and comforting breakfast.
Now, as I turn to oatmeal for breakfast again, I decided to use fruit as my natural source of sweetness instead of relying on a heaping scoop of brown sugar. The result? Ah-mazing! Truly. The oatmeal turned out slightly sweet and I didn’t miss the scoop of brown sugar one bit.
On top of wanting to find a way to avoid added sugar, I also wanted my oatmeal to be free from animal products. An easy way to do this is by swapping cow’s milk for a plant-based beverage alternative like almondmilk (which I used in this recipe). We can all do our part to eat less animal products, and the wonderful world of plant-based beverages make this possible and easy to do.
Oh yes, I think I may have just found the perfect way to enjoy oatmeal again with my brand new gluten-free banana oatmeal recipe, which is both free from added sugar and animal products.
What’s In Your Breakfast?
This gluten-free banana oatmeal recipe is extra special because:
(1) It contains no added sugar. As mentioned, the oatmeal in this recipe is naturally sweetened by the ripe banana (make sure it’s ripe for extra sweetness!), the chopped dates, the sprinkle of cinnamon, and the vanilla extract drizzle.
I also consciously used unsweetened almondmilk so I could control how much sugar I added to the recipe. If you like your oatmeal sweeter, add a bit of sugar or even extra dates. By doing this, you control how much sugar is in your final product, no one else.
(2) It contains only plant-based ingredients. As I briefly touched on above, I love that this recipe is vegan. I know breakfast can be animal product-heavy – there’s everything from cow’s milk to bacon and eggs. While I enjoy these products, too, I also know that if I ate animal products every day, three times per day, it’s just not sustainable for our planet.
One way I can limit my intake of animal products is by swapping out cow’s milk and replacing it with plant-based milk alternatives such as almondmilk and cashewmilk. These products work well in all my baked goods recipes and I hardly notice a difference in taste. I also find that a splash of cashewmilk makes my morning coffee tastes great and it doesn’t separate like other milk alternatives do.
I also added chia seeds to this gluten-free oatmeal recipe. Chia seeds offer plant-based nutrients such as omega-3 ALA fatty acids.
(3) It has a layered texture. I believe texture can make or break a recipe. I personally love a variety of textures in my foods – it adds dimension to any meal.
I’m not sure how to describe all the wonderful textures you find inside this oatmeal. It’s smooth and velvety. It’s got some chewy, bitty bumps thanks to the chopped dates. And it even has a little crunch thanks to the walnuts.
(4) It’s got plenty of calcium. We have been programmed to think that the only source of calcium is cow’s milk, but this isn’t true at all. You may not have realized this, but almondmilk contains 50 percent more calcium than dairy milk. So drink up and flood your body with the nutrients it needs to thrive.
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. Quick and easy is music to my ears during the busy morning rush.
In fact, it doesn’t get easier than throwing all the ingredients in a pot, cooking it on your stove top for a few minutes, and then savoring it while taking in the beautiful morning. Breakfast bliss awaits you.
Other Breakfast Recipes
- Try these Simple Strawberry Overnight Oats.
- Try this delicious Brussels Sprouts and Egg Breakfast Skillet.
- These my tasty Protein Pancake with oats.
- This is my go-to classic gluten-free pancake recipe – so fully!
Gluten-Free Banana Oatmeal
- 1/3 cup certified gluten-free rolled oats
- 1 banana, mashed with a fork reserve a couple of slices for topping
- 1 Tbsp chia seeds
- 1 cup Silk® Almondmilk
- 1/2 tsp cinnamon plus more for serving
- 1/4 tsp Kosher salt
- 2 dates chopped into small bits
- 1/2 tsp vanilla extract
- 8 walnuts shelled and chopped into small bits
- Combine oats, banana, chia seeds, almondmilk, cinnamon, salt, and dates in a small pot. Heat over medium-high heat , stirring often, for about 8 minutes.
- Remove mixture from heat once cooked. Add vanilla extract and walnuts and stir well.
- Top with reserved banana slices (optional) and sprinkle with cinnamon. Serve immediately.