Fact: Oatmeal is one of the most underappreciated foods. It gets very little love compared to all the quick breakfasts but very rarely do I make a perfectly creamy, slightly sweet, bowl of oatmeal. Well friends, we’re changing that today. I’m 100% crushing on this caramelized cinnamon plantain oatmeal. Because this caramelized cinnamon plantain oatmeal is my form of self-care. And self-care is important in my world.
Growing up, I never really cared for oatmeal. I don’t know many people who did. But as an adult, I changed that feeling completely. Can you imagine eating a naturally sweetened, creamy oatmeal with it’s cinnamony goodness on a chilly, crisp morning? I mean, I know it’s technically spring but I’m still wearing my sweaters and the weather hasn’t exactly warmed up yet. So why not keep enjoying bring warm foods into our lives?
Like with a piping hot bowl of oatmeal. It has the intense flavor of something that’s been simmering on the stove for hours, but really, you only actually need 15 minutes. And very ripe plantains. Because sometimes, you just have to treat yourself for breakfast. Or lunch. Or dinner. Or as a snack. Who cares when you really eat this?! The more important question to be asking is how many times can you make this oatmeal on repeat?
When you’re picking plantains, pick the ripest ones, the ones that are yellow with black spots and soft to the touch. They’ll look like giant bananas and will smell sweet too. That’s how you know that plantain is ripe and perfect for cooking. I love caramelizing the naturally occuring sugars of plantains to highlight the sweetness even more. And that’s exactly how I start off with this oatmeal. You cook the plantains for a few minutes to bring out the sugars, toast the oatmeal itself and add the milk, cover and simmer. This is living your best life.
- 2 very ripe plantains
- 1 cup old fashioned rolled oats (gluten-free for the gluten-free option)
- 2 1/2–3 cups unsweetened almond milk or milk of choice
- 1/2 tsp cinnamon
- 1/4 tsp kosher salt
- 1/2 tsp cardamom
- 1/4 tsp nutmeg
- 1 tsp +1 tbsp butter or ghee
- maple syrup and walnuts for topping (optional)
- Peel plantains and set one plantain aside. Cut the other plantain into medium sized chunks by slicing in half halves lengthwise and then make medium sized chunks.
- Heat 1 tsp of butter or ghee in a medium pot with a lid over medium heat and add chopped plantain. Saute for 1 minute, until the plantain starts to break down. Add oatmeal and stir, toasting for 30 seconds. Pour in milk and bring to a simmer. Stir in cinnamon, salt, cardamom, and nutmeg. Cover and let simmer for 15 minutes, adding more milk, up to 1/4 cup at a time, if the oatmeal dries out.
- While the oatmeal simmers, heat remaining butter or ghee in a skillet over high heat. Slice the remaining plantain in half, lengthwise and then again width wise to get 4 pieces. Place sliced plantain in pan and cook for 1 minute on each side, until golden brown. Set aside.
- Remove oatmeal from heat, top with plantains before serving. Serve hot.