I love Bananas Foster. Like a lot. It’s pretty much one of my all-time favorite desserts, which, for a sweets girl like myself, is saying something. So when I was trying to think of a new way to jazz up some overnight oats, Bananas Foster seemed like the logical choice.
I love oatmeal, but when it starts to get warmer out, I’m not always down for a steaming hot breakfast. This is when overnight oats have their moment in the sun. Overnight oats are just raw old-fashioned oats soaked in some sort of liquid overnight. The liquid can literally be absolutely anything that gets your flag up the pole – milk, nutmilk, yogurt, water, etc. For these oats, I used some of my homemade vanilla bean cashew milk as the liquid base, which cannot be beat by anything you could buy at the store. I highly recommend. You could also use some store-bought coconut milk mixed with a little vanilla bean paste or vanilla extract, but seriously, homemade is really the way to go if you want your taste buds to bow down in worship.
Bananas are what really take this over the top though: sweet roasted bananas puréed right into the smooth cashew-milk base, and a cinnamon-spiked heap of pan-caramelized banana slices as the crowning jewel. It’s Bananas Foster without the crazy-ass calorie-count. And it’s insanely tasty.
I make a fresh batch of cashew milk each week, so I always have some on-hand. So if I’m feelin’ like I might want a Bananas Foster-y breakfast, the night before I’ll go ahead and roast the bananas after I’ve finished making dinner (which is literally like a minute or two of prep time), then when they’re done, I just pop those bad boys into the blender with the cashew milk and blend it up niiiiiiiiiiiice and smooth. Then I mix it all up with some oats in a great, big jar or tupperware, and let it do its thang in the fridge overnight, let those oats get a little frisky with the cashew milk. Then in the morning, all I have to do is pan-fry the bananas (which takes less than 5 minutes). It’s easy, it’s quick, it’s awesome. And it gives you no excuse to skip breakfast.
Prep Time | 5 minutes |
Cook Time | 45 minutes |
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