This buttered banana chocolate chip oatmeal is a go-to on weekends when I'm feelin' fancy but don't want to put a ton of work in. Cinnamon and cardamom are subtle, but definitely a highlight. You can sub out the butter for coconut oil here and add shredded coconut on top, too. It hits my sweet spot without getting sugar-high. Unless that's what I'm goin' for. Serves two. Enjoy.
2/3 cup quick or sprouted rolled oats
1 1/2 cup water
1 tbsp butter or coconut oil
1/4 cup coconut milk
1/2 cup slivered almonds
1/2 cup semi-sweet chocolate chips
Add oats, water, and salt to a pot and bring to a boil. Follow the instructions on your oatmeal bag, depending on if you have quick or regular oats.
Add butter or coconut oil to a pan and melt on medium heat.
Slice bananas and add to melted butter. Turn the bananas over a few times until they are starting to turn golden in colour. Add cinnamon and cardamom.
Once the oats are done, transfer to bowls and top with buttered bananas, a splash of coconut milk, slivered almonds, and chocolate chips.