Peanut Butter Oatmeal

For Breakfast | 1


1 tsp Naked Coconuts virgin coconut oil

1 tbsp maple syrup

½ banana, sliced into rounds

1 cup of gluten-free oats, rye, or spelt flakes

1 cup of non-dairy milk

1 tsp cinnamon

1 tbsp peanut butter

2 tbsp toasted pumpkin seeds

Other toppings of choice: granola, coconut flakes, etc.


  1. Heat up coconut oil in a small frying pan until melted.
  2. Spread out evenly in a thin layer using a spatula.
  3. Add maple syrup and spread out evenly.
  4. Add banana slices and cook on medium-low heat for 2-3 minutes or until golden brown. Flip and cook for another 2 minutes. Set aside.
  5. Pour oats/flakes to a small pot and add non-dairy milk.
  6. Bring to a boil, then reduce heat to a low simmer and cook for 6-8 minutes, adding extra liquid as needed.
  7. When done, the oats/flakes should be soft, well incorporated and a minimal amount of liquid should remain.
  8. Place oatmeal in a bowl and top with peanut butter, pumpkin seeds, caramelized bananas, and other desired toppings.
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