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Boston Cream Pie Banana Oatmeal {Dairy Free}

Boston Cream Pie Banana Oatmeal


  • Author: Lindsay Cotter
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 3 servings 1x

Description

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


Scale

Ingredients

  • 1 1/4 cups gluten free quick cooking oats. If using whole oats just use 1 cup.
  • 1 ripe small banana
  • 1/41/3 cup coconut cream or milk (thickened portion that’s solid) (regular or lite)
  • 810 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

Toppings for oatmeal:

  • 1/4 tsp butter extract (optional)
  • 24 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)
  • cacao nibs to top (optional)

Instructions

  1. See notes for microwave version. But best texture comes from stove top.
  2. First, blend or mash your banana so it’s almost pureed.
  3. 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).
  4. Add 1 tsp vanilla extract and banana mixture.
  5. 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.
  6. Once oats are cooked, spoon into bowls.

Make the “custard” topping

  1. 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.
  2. Place chocolate in microwave dish. Cook until melted. Usually takes 60 seconds with stirring at 30 seconds.
  3. Spoon yogurt mix on top of each bowl. Drizzle your dark chocolate sauce on top.
  4. Sprinkle with extra cacao nibs or maple syrup/honey if desired.

Notes

  • 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

Nutrition

  • 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

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