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Pumpkin Spice Steel-Cut Oats with Caramelized Banana

Prep Time 5 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 2 Servings


For the Oats

  • 1 teaspoon Coconut Oil I used refined so there was no coconut flavor
  • ¾ teaspoon Cinnamon
  • ¾ teaspoon Ginger
  • Pinch Allspice
  • Cup Bobs Red Mill Quick Cooking Steel Cut oats
  • 2 tablespoon Ground Flax
  • 1 ⅓ Cup Unsweetened Non Dairy Milk I used So Delicious Coconut Milk
  • 2-3 tsp Maple Syrup Optional
  • Pinch Salt

For the Caramelized Bananas

  • 1 Ripe Banana Cut in half lengthwise and widthwise
  • 1 teaspoon Coconut Oil Again I used refined
  • Pinch Cinnamon


For the Oats

  • In a small saucepan, heat coconut oil. Add spices and cook the spices in the oil until they are fragrant- 1 to 2 minutes
  • Into the saucepan add the milk, oats, maple syrup, ground flax and salt. Stir.
  • Bring to a boil and reduce heat to simmer, stirring frequently for about 10 minutes or until the oats are cooked through and they are as thick as you like. Remove from heat.

For the Caramelized Bananas

  • While the oats are simmering, heat a nonstick skilled over medium high heat. Add oil and swirl to coat the pan.
  • Sprinkle the cut sides of the banana with cinnamon. Place into the pan cut sides down and cook 2-3 minutes. They should be nicely browned on the bottom.
  • Sprinkle the tops with cinnamon and flip the bananas cooking 2-3 minutes longer. Remove from pan.

Assemble the Bowls

  • Divde the oats among two bowls and top each with 2 pieces of banana. Sprinkle with cinnamon and add any additional toppings you like. I added pomegranate arils and pepitas. Enjoy!
Keyword breakfast, Breakfast Bowl, Oat Bowl, Oats