Directions

1. In a cast-iron frying pan or skillet, heat vegan butter or coconut oil over medium heat. Add sliced banana and sprinkle each slice with a touch of brown sugar (about 1/2 tbsp total.) Once bananas are soft and golden-brown, gently flip them and cook the other side. Once both sides are golden-brown off the heat and set aside.
2. In a small saucepan, heat water, oats, salt, and molasses over medium heat. Stir often and cook until oatmeal reaches your desired consistency (about 3-5 minutes.)
3. Transfer oatmeal into a bowl and top with remaining brown sugar, a handful of Nature’s Path Coconut & Cashew Butter granola, dark chocolate chunks, caramelized bananas, and a splash of almond milk.

Notes on oats: I used Nature’s Path Old Fashioned Organic Oats to make this porridge. If using another variety of oats, adjust the recipe accordingly:

1. Quick oats: Reduce cooking time to 1-2 minutes.
2. Quick cook steel cut: Use 1/4 cup of quick cook steel cut oats and 3/4 cup water. Cook for 5-7 minutes.
3. Steel cut oats: Use 1/4 cup steel cut oats and 3/4 cup water. Cook for 5 minutes before reducing heat to low and cooking for an additional 20-25 minutes.