Confession: I had oatmeal for dinner (and breakfast, pictured). Actually, the same oatmeal, two different ways.

Yesterday evening, I made a double batch of this delicious Coconut Banana Cream Pie overnight oats; the perfect breakfast to wake up to. When I left this morning, it was misting slightly, but the sun was out.

Delightful, Refreshing.

By the time I got to work, the skies had darkened, the wind had picked up, and umbrella-less Jillian really just wanted to go back to bed.

When I got home, I contemplated the usual breakfast-for-dinner suspects; pancakes, muffins, oatmeal…and, because zero-effort leftovers are always a good choice, I decided on a hot adaptation of breakfast to bookend the day.

This turned out to be a very, very good decision.

Warm, comforting, delicious.

This oatmeal might be my favourite recipe to date. Stirring small chunks of banana into the hot oats gives them the most amazing caramel flavour. You’re going to love it! Cheers to the chilly weather.

Morning & Night Coconut Banana Cream Pie Oats

 

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Author: noctekana@gmail.com

Serves: serves one

Ingredients

• ½ cup rolled oats
• ½ cup water
• 3 Tbsp full-fat coconut milk
• ½ tsp banana extract
• 2 Tbsp unsweetened shredded coconut
• pinch salt
• ½ banana

For hot oats:

• additional ½ cup water
• additional pinch salt
• coconut milk, to finish

Instructions

1. In a bowl or container, add oats, water, coconut milk, shredded coconut, banana extract, and salt. Stir well, cover, and refrigerate overnight.

For cold oats:

1. Portion into bowl and serve with sliced banana.

For hot oats:

1. Add oat mixture and additional ½ cup water to a small saucepan. Heat over medium heat, stirring frequently, until desired consistency is reached. Slice banana and cut each slice into halves or quarters. Stir banana into oats with a pinch of salt and cook for an additional minute. Serve hot, with a drizzle of coconut milk to finish.

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