Banana Coconut Oatmeal

 


After a few months I finally met up with my friend, Jenna, for lunch.  We ended up going to Teppan, an awesome Japanese restaurant in Jersey City where we enjoyed Hibachi Lunch Specials.  
NOTE: I'm updating my post on Teppan (click here) with today's lunch specials.

I enjoyed Shrimp Hibachi which came with a salad (not shown), fried rice, noodles, shrimp, and vegetables.  It was pretty yummy with a touch of lemon... I ate all my shrimp and veggies and saved some fried rice for later.  :-)

After lunch, Jenna and I took a stroll along the Hudson River and then she headed back to work.  Here is Midtown.

And here is Downtown.  New York City is so beautiful around spring time, but the water looks kinda gross today... ICK! 

And now I leave you with Banana Coconut Oatmeal which was inspired by the Coconut Pecan Blondies I recently made.  I felt as though I was literally eating dessert... this oatmeal was delicious with some added sweetness from the banana and almond milk.


NUTRITION: Oats help reduce cholesterol and are a good source of protein and fiber.  Coconut is extremely high in fat and saturated fat and should be eaten in moderation, however it does contain a decent amount of protein and fiber.  Almond Milk is Vegan, contains no cholesterol, and is loaded with vitamins, nutrients, and antioxidants with high levels of Vitamin E.   Pecans contain natural antioxidants and are heart-healthy nuts known to lower cholesterol. 


INGREDIENTS:
  • Water - 1/2 cup
  • Almond Milk - 1/2 cup
  • Quaker Old-Fashioned Oats - 1/3 cup
  • Vanilla Extract - 1/2 tsp
  • Banana - 1 medium/large (sliced)
  • Shredded Coconut - 1 tbsp
  • Ground Cinnamon - 1/4 tsp
  • Pecans - just a few as topping
  • Pure Maple Syrup - 1 tbsp (optional - if you are using Unsweetened Almond Milk, you will probably need a sweetener, else skip it)

DIRECTIONS:
1. Here is what you will need and 1/2 cup of water.

2. In a pot on medium heat, add oats, almond milk, and water.  Stir.


3. Add vanilla extract.  Stir.


4. Add sliced banana.  


5. Stir and start smashing the bananas.


6. This will help thicken up the oatmeal and add texture.


7. See, just like that.


8. Add shredded coconut.  Stir.


9. Add cinnamon.  Stir.


10. Keep stirring and cook until the oatmeal starts bubbling away like crazy, another couple minutes.  


11. Pour into a pretty serving bowl.  


12. Top with pecans and indulge!  Seriously, doesn't it feel as though you are eating dessert?


TELL ME: Do you like Hibachi?  If so, what do you typically order?

 

7 comments:

  1. This oatmeal looks great! Not sure where you live but I'm very close to JC.

    ReplyDelete
  2. That oatmeal looks so tasty! Can't wait to try this!

    Great blog!

    Mary xo
    Delightful Bitefuls

    ReplyDelete
  3. This looks soooooo yummy! I can't wait to give this a try! I usually have oatmeal every morning, but not with coconut and banana-love it!! :)

    ReplyDelete
  4. This sounds totally different and delicious! We're featuring breakfast this week on the M&T Spotlight and I'd love for you to submit this! http://www.makeandtakes.com/spotlight

    ReplyDelete
  5. I LOOOOOVE Hibachi Scallops!!

    This oatmeal looks ABSOLUTELY DELICIOUS!! I can't wait to try it!!

    ReplyDelete
  6. Thank you all, this was really yummy, the coconut probably made this taste more like dessert than breakfast. :-)

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...