This recipe combines fresh bananas and coconut milk – a beverage made from the meat of mature coconut. Packed with anti-viral, anti-bacterial, and anti-fungal agents, coconut milk is not only delicious; it’s also very good for you. If you like the taste of piña coladas, you’ll love this oatmeal recipe.
Serving size – Serves 2 large or 4 small.
- Low-fat milk or almond milk, 1 cup
- Coconut milk, ¼ cup
- Old fashioned large flake oats, ½ cup
- Water, ¼ cup
- Vanilla protein (equal to 25 g protein), 1 scoop
- Banana (sliced), ½
3 min. Preparation Time
10 min. Cooking Time
- In a small pot bring milk and coconut milk to a boil over medium heat.
- Add the oats.
- Reduce heat to medium-low and simmer until milk is absorbed (approximately 7-10 minutes), stirring occasionally.
- Combine ¼ cup of water with protein in a separate bowl.
- Mix with a fork until protein is dissolved.
- For a smoother consistency, mix powder with water in blender or food processor and blend until protein is dissolved.
- Pour protein mixture and bananas over oatmeal and serve.
Variations and options
If you like your oatmeal softer, add 2-4 tablespoons of extra water to the pot before adding oats. If you are lactose intolerant or wish to avoid dairy, replace the 1 cup of milk with 1 cup of water and ½ scoop of protein powder or 1 cup of almond milk. Alternatively, you can substitute with non-cow’s-milk dairy (e.g. goat’s milk, yogurt). For a creamier mixture, instead of mixing the protein with ¼ cup of water, try combining the protein with ¼ cup of apple sauce or yogurt. If you’d like your oatmeal to be infused with banana flavor, add ½ cup of mashed banana once the oatmeal has simmered for 5 minutes. Then continue to cook for an additional 2 minutes or so.
To download a PDF version of this recipe (complete with nutritional information), click here!
Recipe adapted from Precision Nutrition