Description

A wholesome and nourishing breakfast featuring gluten-free rolled oats soaked overnight in creamy cashew milk, mixed with zucchini, plant-based protein powder, chia seeds, and warm spices. This healthy oat bowl is topped with caramelized bananas cooked in coconut oil and finished with fresh blueberries, almond butter, vegan yogurt, and crunchy granola for a deliciously satisfying start to your day.

Ingredients

Scale

Overnight Oats

240 ml cashew milk
50 g gluten-free rolled oats
30 g chopped or shredded zucchini
1-2 scoops plant-based protein powder
15 ml chia seeds
2.5 ml ground cinnamon
Pinch sea salt

Caramelized Banana

1 banana, halved lengthwise
5 ml coconut oil

Toppings

Fresh blueberries
Almond butter
Vegan yogurt
Granola

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Instructions

Prepare the Overnight Oats: In a jar, combine cashew milk, gluten-free rolled oats, chopped zucchini, plant-based protein powder, chia seeds, ground cinnamon, and a pinch of sea salt. Stir thoroughly to combine all ingredients, then seal the jar tightly and place it in the refrigerator to soak overnight. This allows the oats and chia seeds to absorb the liquid and flavors, creating a creamy and nutrient-packed base.
Caramelize the Banana: When ready to serve, heat coconut oil in a small skillet over medium heat. Place the banana halves cut side down in the skillet. Cook for about 3-5 minutes until the bananas develop a golden caramelized crust. Carefully flip the bananas and cook for an additional 1-2 minutes on the other side. Remove from heat once caramelized and tender.
Assemble the Banana Split Oats: Retrieve the chilled overnight oats from the refrigerator and transfer to a serving bowl if desired. Top the oats with the warm caramelized banana halves. Garnish with fresh blueberries, a dollop of almond butter, vegan yogurt, and a sprinkle of crunchy granola for added texture and flavor. Serve immediately while the bananas are warm and the oats are creamy.

Notes

Adjust the amount of protein powder to your preference or dietary needs.
Shredded zucchini adds moisture and nutrients without altering taste significantly.
Use gluten-free oats to keep this recipe gluten-free.
For a sweeter banana, use ripe bananas with brown spots.
Feel free to customize toppings with nuts, seeds, or other fresh fruit as desired.