This dairy free Boston Cream Pie Banana Oatmeal is a gluten free “superfood” breakfast treat! A banana oatmeal recipe that tastes like dessert, yet satisfying and nourishing! Made with natural ingredients and a boost of protein. Perfect for post workout recovery, hearty breakfast, or pure bliss ya’ll!
You Bawston. I say BOSTON. You say Banana. I say BAH-NAMA! Let’s call the whole thing off because together we say —> “I WANT this Dairy Free Boston Cream Pie Banana Oatmeal!
That made you smile, didn’t it? Okay, moving on because it’s Flashback BREAKFAST Friday! Confused? Not to worry, I will explain. You see, this Boston Cream Pie Banana Oatmeal is actually another recipe that I’m updating. New pictures were needed and new version. Ya’ll, I have soooo many! The thing is, I’m really enjoying flashing back to my journey as a recipe developer…err… nutritionist…. err food blogger.. and so on and so on. It makes us appreciate the journey. Really, looking back at recipes (the ones that are hit and the ones that are a miss) helps you SEE how your BRAND has transformed. Heck, how you’ve transformed! Right? Just nod your head and agree. Mmm k?
Anyway, about this NEW and IMPROVED Boston Cream Pie Banana Oatmeal. It’s gluten free (always) but now dairy free and with a little “electrolyte” power. Magnesium and Potassium rich banana and creamy coconut! WOO!
My first Boston Cream Pie Oatmeal recipe was posted dedicated to all those runners running the Boston Marathon. In fact, it was their Motivation to run then refuel with protein and carbs in the form of this “dessert” oatmeal. I know, I’m so clever!
Well, we are going to keep that theme going today. Dessert for breakfast, “healthified,” nourishing, superfood powers, and just plain tasty! I should also mention that this banana oatmeal is was made for the kiwi (my husband). He LOVES anything custard like. And he has never tried Boston Cream Pie. I did my best to create a coconut milk “custard” filling with dark chocolate topping. Ha, it’s no pie but it’s about as close I will get to making one. For now at least. Don’t hold me to it.
So can a dessert themed breakfast be considered superfood? You know I will go the extra mile just to explain my reasoning. Here goes!
- Banana– We all know banana’s are good for you and rich in potassium/magnesium. BUT… they also can help boost your mood. Banana’s contain an amino acid called tryptophan, which enables in the production/balance of serotonin. Serotonin is the happy hormone –-> A good way to reduce stress. YAY!
- Gluten Free Oats – Great source of fiber. A lot of people with gluten free sensitivity can handle oats if soaked overnight or certified gluten free. Better digestion, carbs to refuel, low sugar, YUM!
- Coconut Cream and Coconut Yogurt topping – A healthy does of MCT’s (medium chain triglycerides) for energy. Minerals to replenish the body’s electrolytes!
- Cocoa and dark chocolate/cacao nibs – SUPER FOOD for sure! Rich in antioxidants and iron!
- Egg yolks and Egg Whites– a Complete Protein (meaning is has all the essential amino acids needed for the body) and it’s rich in the essential micronutrient choline. I spoke about choline before, but let’s discuss something different about choline this time. Like how it’s supports liver function, brain function, and muscle movement. All crucial part of keeping the body in homeostasis. Plus the brain is a muscle that definitely needs more nourishment and energy, right? AMEN!
OKay okay, yes it’s dessert for breakfast, but if you want a REAL CREAM PIE dessert, I suggest you check out this Coconut Cream Pie (Allergy friendly, Vegan) by Allergylicious!Print
Boston Cream Pie Banana Oatmeal; a superfood dessert oatmeal breakfast made with natural ingredients and packed with protein. Dairy free, gluten free, and protein packed! Vegan option
- 1 1/4 cups gluten free quick cooking oats. If using whole oats just use 1 cup.
- 1 ripe small banana
- 1/4 –1/3 cup coconut cream or milk (thickened portion that’s solid) (regular or lite)
- 8 –10 oz almond milk (or chocolate almond milk)
- dash of salt
- 1 egg or for lighter version use 1/4 cup egg whites (see notes for vegan option with flax egg)
- 1/4 tsp vanilla extract
Optional mix ins or toppings:
- 2–4 ounces coconut or non dairy yogurt for topping
- 2 tbsp of a Vanilla vegan protein powder (a type of pea protein works best for texture).
- Honey or maple syrup (sweetened to your preference)
- 1 oz (around 4 tbsp) Melted dark chocolate chips (enjoy life dairy free brand)
- See notes for microwave version. But best texture comes from stove top.
- First, blend or mash your banana so it’s almost pureed.
- Next, mix your cream and almond milk. Place on stove top in small pan and bring to a soft boil. Don’t actually boil, just close to it . Add in your oats or quick oats and pinch of salt. Stir in your whole egg (or egg whites if you want lighter version).
- Add 1 tsp vanilla extract and banana mixture.
- Cover and let it sit on low or off for 5 to 10 minutes. If you have regular oats, then you will need to cook according to package. Usually around 20 minutes. The egg should create a thicker texture, with the egg (or egg white) portion cooking within the oats. You can see it getting thicker. Stir a few times while cooking.
- Once oats are cooked, spoon into bowls.
Make the “custard” topping
- In a small bowl, mix 1/2 cup of coconut or non dairy yogurt 1-2 tbsp of vanilla protein powder, and any sweetener you desire. My trick is to add in butter extract and a spoonful of honey to make it taste more like custard. Mix together until thickened.
- Place chocolate in microwave dish. Cook until melted. Usually takes 60 seconds with stirring at 30 seconds.
- Spoon yogurt mix on top of each bowl. Drizzle your dark chocolate sauce on top.
- Sprinkle with extra cacao nibs or maple syrup/honey if desired.
- For dairy free, use these dark chocolate chips. For VEGAN OPTION– replace egg with “Flax egg” – Mix 1 Tablespoon ground flax seed with 3 Tablespoons hot water. Place aside for a few minutes until the mixture thickens similar the consistency of an egg white.
- This recipe can be made in the microwave with quick cooking oats. Just mix the milk and eggs together. Mix in with the oats ingredients and divide into 3 bowls. Cook one bowl at a time in microwave. Topping is same on each.
- Nutrition based on using quick oats and light coconut milk.
- Category: breakfast
- Method: stove top
- Cuisine: American
- Serving Size: 1/3 recipe
- Calories: 282
- Sugar: 14.4g
- Sodium: 84mg
- Fat: 9.6g
- Saturated Fat: 5.4g
- Carbohydrates: 40g
- Fiber: 5.3g
- Protein: 12.9g
- Cholesterol: 54mg
Keywords: Boston cream pie, sweet oatmeal recipe, dairy free breakfast, gluten free breakfast, high protein breakfast
If you could eat any pie in breakfast form, what would you make?
Have you ever made Boston Cream pie? Share your recipe!
Maybe I will try a gluten free/low carb Boston Cream Pie version soon! Haha, maybe. Don’t hold your breath though.