Best Banana And Coconut Oatmeal Recipes

BANANA AND COCONUT OATMEAL

Steps:

• Prepare oatmeal according to package directions on stove top or in microwave, using oats and water.
• Peel and slice banana in half. In a separate bowl, mash half banana with a fork and stir into the oatmeal along with coconut extract. Stir in sugar or sugar substitute if desired. Slice the other half of banana into slices.
• Top oatmeal with unsweetened coconut and banana slices, and chopped walnuts, if desired.

SPICED OATMEAL WITH BANANA, MANGO AND TOASTED-COCONUT ALMONDS

Steps:

• For the almonds: Preheat the oven to 325 degrees F.
• Spread the shredded coconut on a baking sheet and toast until light golden brown, stirring a few times, about 7 minutes. Cool slightly, then transfer to a blender or food processor and process until coarsely chopped.
• Spread the almonds on the baking sheet and toast until fragrant, stirring once, about 5 minutes. Immediately transfer to a medium bowl, add the honey, and toss to coat. Add the coconut and stir to coat the almonds.
• Line the baking sheet with parchment and spray with nonstick spray. Spread the coated almonds on the parchment and set aside for about 2 hours, until set¿the almonds will remain slightly sticky. Coarsely chop the almonds before serving.
• For the oatmeal: In a medium saucepan, whisk 3 cups water with the milk, molasses, brown sugar, cinnamon, ginger, cloves, nutmeg and 1 1/2 teaspoons salt. Bring to a boil over medium-high heat. Stir in the oats, return to a boil and then lower the heat to maintain a simmer. Cook, stirring occasionally, until the oats are soft and the mixture has thickened, about 30 minutes; the oats should be very cream. Add more water if the mixture becomes too dry and the oats need more cooking time.
• Divide the oatmeal among four serving bowls and top with banana, mango, crystallized ginger and chopped almonds. Serve hot.