Sweet, creamy bananas…
Toasty, nutty pecans…
Filling, comforting oats…
Who knew plant-based eating could be so delicious?!
This Banana Pecan Weekend Oatmeal recipe is just one of the tasty breakfasts you will be enjoying in my 30-Day Plant-Based Transformation program that kicks off on June 14th!
Learn more about the challenge and claim your complimentary Summer Abs Workout by clicking this link: https://renov8fitness.ck.page/products/30-day-plant-based-transformation-program
When you make this oatmeal, be sure to snap a picture and tag me on social – I want to see you enjoying every yummy meatless bite!
BANANA PECAN WEEKEND OATMEAL (2 servings)
- 1 cup (80 grams) oats (gluten-free)
- 2 cups (480 ml) unsweetened almond milk
- 1/2 tsp cinnamon (divided)
- 1 tsp coconut oil
- 1 banana (sliced lengthwise down the middle)
- 1/4 cup (25 grams) pecans (chopped)
- 2 Tbsp hemp hearts
- 1/2 scoop unflavored vegan protein powder
Add oats, almond milk, and 1/4 tsp of cinnamon to a saucepan. Bring to a low boil, then reduce to a simmer. Stir frequently. Cook for about 5 minutes or until most of the liquid is absorbed.
Meanwhile, put coconut oil in a pan over medium-high heat. Add 1/4 tsp cinnamon and the banana with the sliced side on the bottom of the pan. Sauté for about 2 minutes until lightly caramelized.
Mix in the protein powder in the oat mixture, and then in two separate bowls, divide the oats and top each with half of the caramelized bananas, pecans, and hemp hearts.