Why You’ll Love Caramelized Banana Oatmeal Recipe

It’s quick and easy — ready in around 15 minutes.
The combination of warm oatmeal and sweet maple‑glazed bananas makes it feel like a treat, while still being wholesome and nourishing.
It’s vegan and gluten‑free (if you use certified gluten‑free oats), and is naturally free of refined sugar.
The banana topping elevates a simple breakfast into something satisfying and comforting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Oatmeal:

1 cup rolled/old‑fashioned oats
2 cups non‑dairy milk (soy, almond, oat, or similar)
1 teaspoon vanilla extract
½ teaspoon cinnamon
⅛ teaspoon salt

Bananas:

2 bananas, sliced into disks
1–2 tablespoons coconut oil (refined coconut oil recommended)
2 tablespoons maple syrup (plus extra for topping, if desired)

Directions

In a pot, combine the oats and non‑dairy milk (or water) and bring to a boil.
Once boiling, reduce the heat to low, add the vanilla, cinnamon, and salt, and let simmer until the oats are thickened and creamy.
While the oatmeal cooks, heat coconut oil and maple syrup in a large sauté pan over medium-low heat. Once sizzling, add the banana slices (ideally cut a bit thick).
Cook the banana slices 5–7 minutes per side (or until golden brown and caramelized — watch carefully to avoid burning).
When the oatmeal is ready, pour into bowls. Top with the caramelized bananas, drizzle extra maple syrup if you like, and finish with optional toppings (e.g. nuts, nut butter, extra cinnamon).

Servings and timing

Serves: 2 bowls
Prep time: ~5 minutes
Cook time: ~10 minutes
Total time: ~15 minutes

Variations

For extra protein: stir in chia seeds or flax seeds while cooking the oats. You might need to add extra milk or water because seeds absorb moisture.
Try using regular dairy milk (or water) instead of non‑dairy milk — though non‑dairy milk tends to yield a creamier texture.
Swap coconut oil for butter (if not vegan), or another neutral oil.
Add toppings like crushed walnuts or pecans for crunch, or a dollop of almond or peanut butter for richness.
For a more “banana bread” flavour, mash half or a whole banana into the oats while cooking — this creates a softer, sweeter base.

Storage/Reheating

You can prepare the oatmeal ahead of time and store in the refrigerator for up to 3 days. The oats will thicken when chilled, so when you’re ready to eat, reheat them on the stove with a splash of milk until warmed through and creamy again.
It’s best not to caramelize bananas in advance — you’ll get the best texture and flavour when you caramelize them freshly just before serving.

FAQs

What kind of oats should I use — rolled oats or steel‑cut oats?

Rolled/old‑fashioned oats are recommended for this recipe because they cook quickly and give a creamy texture. If you use steel-cut oats, cooking time will be longer and the texture chewier.

Can I use regular milk instead of non‑dairy milk?

Yes — regular milk works fine. Non‑dairy milks (almond, soy, oat, etc.) tend to yield a creamier, lighter texture, but it’s a matter of preference.

My bananas turned to mush instead of caramelizing — what went wrong?

If bananas are too ripe or slices too thin, they may soften instead of caramelize. Try using bananas that are yellow (not overly ripe), slice them a bit thick, and cook over moderate heat.

Can I make this in the microwave?

Yes. While the original is stovetop, many people microwave oats to speed things up. Just ensure to watch carefully so bananas cook properly.

How can I add more protein to this breakfast?

Stir in chia seeds, flax seeds, or even a scoop of vanilla protein powder while cooking the oats (adjust liquids as needed).

Can I sweeten the oatmeal more — or use less sweetener?

Yes to both. Use more or less maple syrup depending on your taste. You can also skip extra sweetener and rely on the natural sweetness of bananas.

What toppings go well with caramelized banana oatmeal?

Chopped nuts (walnuts, pecans), nut butter (almond, peanut), extra maple syrup, a sprinkle of cinnamon, or even a handful of dark chocolate chips.

Is this recipe gluten‑free?

Yes — as long as you use certified gluten‑free oats, the recipe remains gluten‑free.

Can I prep the oatmeal ahead of time for busy mornings?

Yes. The oatmeal base can be prepped and stored in the fridge for up to 3 days. Reheat with a splash of milk before serving and top with freshly caramelized bananas.

What if I don’t have coconut oil — can I use butter or another oil?

Absolutely. Butter or any neutral-flavored oil works. Using butter makes it non‑vegan but can add richer flavor.

Conclusion

This caramelized banana oatmeal is a simple yet indulgent breakfast that balances wholesome nutrition with sweet, comforting flavor. With minimal ingredients and a short cooking time, it transforms everyday oats into a breakfast you’ll look forward to. Whether you prefer it as-is or customize with extra protein, nut butter, or crunchy toppings — it’s a versatile recipe that suits a cozy morning or a quick weekday meal. I hope you enjoy making (and eating) it!

Caramelized Banana Oatmeal