For me personally, breakfast is the most important meal of the day. I can’t recall the last time I missed breakfast – it simply does not happen. Typically, I like to eat eggs, I find they keep me fuller longer. However, recently I’ve been experimenting with eating more oatmeal as it can be a quick and convenient breakfast. I have vivid memories of my dad making huge oatmeal batches when I was a kid and just taking some out and reheating it for breakfast. 

This recipe is a result of much trial and error, trying to make the best oatmeal possible. For me this means that not only is it really tasty, but it also is substantial and keeps me full. Finally, it has to be quick. I think I have found the perfect balance in this recipe. Here we use steel cut oats, I like the additional texture they bring as compared to say rolled oats. Additionally, we add in nut butter and seeds to bring some protein and subsistence. 

There are two components to this recipe, first, there is cooking at actual oatmeal which can be done in advance. Then, there is preparing the oatmeal right before breakfast time; so feel free to make the oatmeal in advance. To cook the oatmeal, I use the instant pot. If you do not have one, cooking it conventionally will work just as well, however adjust the amount of liquid. Take this recipe and make it your own, all the suggested toppers are just that, suggestion, feel free to switch up the toppers to find what you like. Additionally, bananas are my favourite, but apples and other fruit also work well! I hope you enjoy it!

Note: If cooking oatmeal on the stove top, adjust the amount of almond milk to the volume of liquid (less ½ cup for the coconut milk) as suggested on the oatmeal’s packaging. 

Active Time: 15 minutes

Cook Time: 40 minutes

Ingredients

Oatmeal

• 1 ½ cups steel cut oats
• 3 ½ cups unsweetened almond milk (or preferred non-dairy milk)
• ½ cup full fat coconut milk
• 2 tbsp maple syrup

The rest (individual serving, oatmeal above can make four servings)

• 1 ripe banana
• Tsp coconut oil
• ½ tsp cinnamon
• 2 tsp maple syrup
• 1 tbsp preferred nut butter (peanut butter, almond butter, sunflower butter for nut free)
• Toppers: slivered almonds, chia seeds, unsweetened shredded coconut, pumpkin seeds, hemp hearts, etc. 

Directions

1. Cook the oatmeal. Add the steel cut oats, almond milk, coconut milk, maple syrup and two pinches salt to the instant pot. Stir well to combine. Pressure cook on high for 12 minutes and let natural pressure release for at least 15 minutes before releasing the pressure. 
2. Now we will prepare our individual serving (scale accordingly if you are making more than one serving at a time). Heat a nonstick pan on medium heat. Cut the banana into ½ in thick circles. Add the coconut oil to the pan and toss the bananas in. Add a small pinch of salt and ½ tsp cinnamon, toss them about to coat them in cinnamon. 
3. After 3-4 minutes the bananas should be softened. Add the 2 tsp maple syrup and toss the bananas in it. Right after add in a fourth of the cooked oatmeal and the nut butter of your choice. Stir to combine. If you made the oatmeal in advance or the day before, also add in a splash of almond milk to get it to the consistency you like. It should be dense and gooey, but still very moist. 
4. Once all is thoroughly incorporated and heated (shouldn’t be long) transfer to a bowl and sprinkle over the toppers of your choice. My favourite combination is slivered almonds, chia seeds and unsweetened shredded coconut. Enjoy!