Banana oatmeal porridge with topping

Banana oatmeal porridge with topping

“I wondered right away why  I wasn’t a top model hahaha.”


Banana oatmeal porridge with topping. This gluten free plant based breakfast is easy and quick to make and gives you a full feeling for a long time.

I am a big fan of oatmeal porridge for breakfast and usually had almond milk with oatmeal, blueberries and cashews. But I noticed (after 7 weeks of intermittent fasting) that it was heavy on my stomach sometimes and I could have a really bloated belly after breakfast. It could also be because I had different oatmeal than before. But I felt like it was just too much. 

Accidentally I found a ‘what I eat in a day video’ of Romee Strijd on a rainy Sunday morning. It seemed fun to see what a top model eats and that turned out to be quite a lot and also quite some things that I eat as well. I wandered right away why I wasn’t a top model hahaha. Just kidding, because working out that much is not really my kind of thing. But the breakfast she shared did inspire me to make this recipe.


Preparation time: 5 minutes
Warming time:       5 minutes
Amount:                    1 portion

Special Products:

    • Sauce pan

Knipsel

*The oat milk I used is ‘very low in gluten’ but not gluten free

Ingredients

  • 40 grams (gluten free) oatmeal
  • 150-200 milliliters oat milk
  • 1/2 banana
  • 2-3 tea spoons seed mixture
  • 2-3 tea spoons cacao nibs
  • 2-3 tea spoons hemp seed
  • 5 blueberries
  • Pinch of cinnamon
  • 1/2 tea spoons peanut butter

 

How to make it?

Put the oatmeal with the oat milk in a sauce pan. Warm and let stand for at least 2 minutes. You can base the amount of oat milk on how thick you want the porridge to become.

 

 

 

 

 

In the meantime mash the banana very well. If you use a ripe banana it will be easier.

Mix through the oatmeal mixture and warm for another 4 minutes. Keep stirring and see how thick you like the porridge to be.

 

 

 

 

 

Pour the mixture in a bowl and divide the topping over the porridge.

I used cacao nibs, seed mix (consists of pumpkin seeds, sunflower seeds, flax seed) and hemp seed. Besides that a few blueberries with a pinch of cinnamon on top of them and half a tea spoon of peanut butter. But of course you can vary with whatever topping you like.

 

 

Divide the topping how you like it and you enjoy this delicious and healthy breakfast.

I like it a lot if you make one of my recipes and I am very curious to see what you made and how you did it. That is why I like it also if you share it on Facebook or Instagram and tag Organic Happiness @organichappinessblog and/or use the hashtag #organichappiness

Are you looking for even more healthy inspiration? Order the ‘Feel Good’ E-book with 20 super delicious and healthy recipes. And besides that information about healthy nutrition and tips and tricks to start eating more healthy.

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