One of the best things about winter, besides Pumpkin Spice Lattes and cosy blankets, is that it feels right to have oatmeal for breakfast again. It feels especially right to have this coconut oatmeal, all day, every day. Topped with some glazed bananas and melty chocolate? Mmhmm, just makes me want to give into it right now!
I didn’t grow up on porridge, actually it was something I only tried when I moved to London. I fully expected it to be bland, but I was happily surprised creamy, tasty and flavourful it can be. Don’t get me wrong, some oatmeal porridges can indeed be bland and baby-food like, but that just means it hasn’t been jazzed up enough like this coconut oatmeal over here!
There are just so many tempting elements in this bowl.
Now that the weather is colder I tend to shun my smoothie days and favour warming breakfasts. I can sit on my couch wrapped in a blanket and eat this in the peace and quiet of the morning and feel happy. It’s almost like my safe place that makes getting out of my warm and cosy bed a little bit easier though I still do struggle, it’s just so comfy!
Creamy coconut oatmeal sweetened with a light hit of salted maple syrup, topped with a decadent salted maple drizzle and topped with baked glazed bananas that I could eat as if there was no tomorrow. It’s like a crossover between breakfast and dessert, which, given how cold and grey mornings can be in London, is exactly what I need.
If you’re after a breakfast with more protein, I’ve got a little trick for you – stir in some egg or egg whites! Protein powder can also be done, but can make it grainy, while adding eggs makes it custard-y and delightful. If you don’t eat eggs, then of course omitting them is absolutely fine, just giving you guys all the options here!