Once upon a time, a girl named Ashley bought a big bunch of organic bananas from Costco for $1.99. She had so many ideas on what to do with them, but she was lazy and they ended up ripening on the table. Ashley was picky and refused to eat ripe bananas. She preferred them when they were green. She didn’t want to bake with the bananas either. So they sat there alone on the counter, continuing to develop brown spots.
The situation was very bleak. It looked like there was no choice other than to send the bananas to freezer camp.
Suddenly, one day after dinner – out of absolutely nowhere – Ashley’s Prince Charming, Roby (aka Mr. Heart Beet), decided he wanted dessert. Ashley was trying not to eat any sugar (because she ate an entire coffee cake the week before) so she decided to sweeten the dessert with the overly ripe bananas. She mashed them and mashed them and then put them in a dutch oven along with some full-fat coconut milk. She stood over the pot and tirelessly stirred the mixture for what seemed like forever but was really only like 10 minutes. Little did she know that her minimal amount of effort would be worth it.
When the dish was done, Ashley realized that she had created a breakfast/dessert/snack without using ANY sugar. The Banana Nut N’oatmeal was so perfectly sweet. And to her surprise, the aroma of the cardamom and nutmeg brought her Prince Charming to the kitchen, something that had never happened before (because her Prince Charming avoided the kitchen for fear of having to do dishes).
The two of them – Prince and Princess Heart Beet – sat on the couch with a big bowl of Paleo N’Oatmeal and watched a great movie on Netflix called Hector and the Search for Happiness. Even before finishing the movie, the two lovebirds figured out the key to their happiness. An empty bowl, a happy belly and a full heart.
The End.
- 4 very ripe bananas, mashed
- 2 (13.5 ounce) cans coconut milk, full-fat
- ¼ teaspoon cardamom
- Big pinch of freshly grated nutmeg
- 2 tablespoons golden flaxseed meal
- 2 tablespoons coconut flour
- 2 teaspoons chia seeds
- ¼ cup nuts (pecans or walnuts)
- Add the mashed bananas, coconut milk and spices to a dutch oven. Bring this mixture to a full boil.
- Once it comes to a boil, stir the mixture for 5 minutes as it continues to boil. Keep an eye on it to make sure it doesn’t spill out.
- Turn off the heat and immediately add the remaining ingredients and mix well.
- Wait 5 minutes for the n'oatmeal to thicken then serve.
Great !! I just had to make it right away (and had 3 ripe bananas).. Think I’ll make w/tapioca flour next time, and add some cacao nibs. yumm. Thank you !
Awesome! 🙂
How many bowls, as pictured, does this recipe make?
Hi Michele, this makes about 4 servings. Let me know what you think if you make it!
Hi Ashley!
This was a perfect breakfast after the gym and a perfect way to use up my over ripe bananas! Yum
Lisa, thanks for letting me know how it turned out for ya 🙂 Glad you liked it!
Can you make less servings by dividing the ingredients by 2 or 4? PS Love your blog!
Lily, yes definitely! 🙂 And thank you! Hope you love this recipe!
Is there any way to make this Whole 30 compliant (removing flax seed and chia seeds)? Also, I don’t have a dutch oven. Have you tried making this in a crock pot? Thanks!
Hi Nadine, chia and flax seeds are considered whole30: http://whole30.com/2013/06/the-official-can-i-have-guide-to-the-whole30/ Also, you can use a regular pot to make this if you don’t have a dutch oven. Hope that helps!
Does this reheat? Any tips for making ahead during meal prep?
Yes, but you’ll likely have to add more liquid when you reheat it. Hope that helps!
I just love your story! so cute. Looks delicious.
haha thank you!! 🙂