This caramelized banana overnight oats, served best with homemade milk kefir (dairy or non-dairy), is rich in fibers, protein, and live probiotics.
My family and I had been eating boxed cereals for breakfast up until recently. I would put four different kinds of cereal, homemade milk kefir, and homemade soy milk on the table. This had been my morning routine for Leo’s school days.
Finally, I got tired of boxed cereal. No surprise!
We usually bought boxed cereals that are gluten-free and low in sugar. Leo and I like to mix a few kinds of cereal together with milk kefir. Knowing these cereals are considered processed foods and aren’t as healthy as advertised, I made the switch.
Overnight oats has become my first go-to breakfast to get us on a healthier breakfast track.
I wasn’t too sure if Leo would be willing to try it. He used to eat lots of cooked oatmeal for breakfast as a baby-toddler. Suddenly, he refused to take a bite at the age of 2.
I knew that he loved bananas. So adding this would definitely be a good choice. I brushed a skillet with a thin layer of oil and fried the bananas until they were caramelized. You can make this ahead of time instead of doing it on a busy morning.
A funny thing happened! While I was taking pictures of this caramelized banana overnight oats, Leo wandered around my props (those three bowls of oats and roasted coconut shreds). That’s when I caught him out of the corner of my eye sneaking a few roasted coconut shreds and popping them in his mouth .
“Hey,” I said to a boy with a smirk on his face, “don’t eat my props!”
So, after the photoshoot, he asked if he could have a bowl of the oats. Hooray, he loves oatmeal again!
- 1 cup quick cook oats
- 1½ cup milk kefir (dairy or non-dairy)
- 1 cup milk (dairy or non-dairy)
- ¼ teaspoon pure stevia extract powder
- 2 bananas, cut into ½ inch slices
- ½ teaspoon canola oil
- ¼ cup roasted unsweetened coconut shreds
- 2 teaspoons cacao nibs
- In a container, mix all overnight oat ingredients together. Cover with lid and refrigerate for at least 30 minutes but no longer than 18 hours.
- Heat a skillet over high heat until smoky hot. Evenly brush the skillet with oil to form a thin lay of oil. Reduce the heat to medium high and add bananas slices. Fry and flip until both sides are brown or caramelized.
- Serve the overnight oats cold with caramelized banana slices, roasted coconut shreds, and cacao nibs.