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Gluten-free banana almond breakfast bowl topped with fresh bananas and almonds.

Banana Almond Breakfast Bowl

A creamy and nutritious breakfast bowl featuring ripe bananas, almond milk, and toasted almonds, perfect for a quick morning meal.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe bananas Use ripe bananas for maximum sweetness and creaminess.
  • 1 cup rolled oats (certified gluten-free)
  • 1 cup almond milk Unsweetened recommended.
  • 1/2 cup raw almonds Lightly toasted for added flavor.
  • 2 tablespoons chia seeds Can be replaced with flaxseeds if desired.
  • 2 tablespoons almond butter Feel free to add more for a stronger flavor.
  • 1/2 cup fresh berries Any fruit can be used.
  • 1/4 cup coconut flakes Adds texture and flavor.
  • 1 tablespoon honey or maple syrup Use maple syrup for a vegan option.

Method
 

Preparation
  1. In a bowl, mash the ripe bananas until smooth.
  2. Add the rolled oats and almond milk, mixing until well combined.
  3. Stir in the chia seeds and let it sit for about 5 minutes to thicken.
Cooking
  1. Lightly toast the almonds in a skillet for added flavor.
Assembly
  1. Once the mixture has thickened, swirl in the almond butter and top with fresh berries, coconut flakes, and a drizzle of honey or maple syrup.
  2. Enjoy your energizing breakfast bowl!

Notes

Store leftovers in an airtight container in the fridge for about 3 days. Add a splash of almond milk to loosen it up when reheating. You can prep this ahead of time and add toppings just before serving.