Stove Top Oatmeal with Cinnamon Roasted Hazelnuts and Banana
Now that the cooler fall weather has settled in, there’s nothing better than a hot cup of tea and a warm bowl of oatmeal in the morning. It’s easy to get stuck in a breakfast rut of eating the same thing every day, so try changing up the fruits, nuts and spices that you pair with your oatmeal.
While it’s conventional to think of sliced almonds or chopped walnuts as oatmeal toppings, you’ll really take things to the next level by roasting the hazelnuts with the sweetness of date syrup and the fall spices of nutmeg and cinnamon. Furthermore, hazelnuts are full of healthy fats, folate for a healthy metabolism, and Vitamin E for your immune system.
A hearty bowl of oatmeal will keep you full and energetic throughout the morning due to its high fibre content. Oats are high in soluble fibre, which helps to reduce your overall cholesterol. Combining oats with healthy fats (hello, hazelnuts), protein (think a dollop of plain yogurt on top), and a sweet treat like this caramelized banana, and you’ve got yourself a nutritious bowl for breakfast.
- 1/3 cup oats
- 1 cup water or milk of choice (keep additional water/milk on hand)
- 1 tsp cinnamon
- Pinch of sea salt
Roasted Hazelnuts & Banana:
- 200g bag (approx. 1 ½ cups) of hazelnuts
- 1 tsp coconut oil
- 1 tbsp. date syrup
- 3 tsp cinnamon
- 1 tsp nutmeg
- Pinch of sea salt
- 1 ripe banana
Preheat oven to 175 degrees Celsius. Melt the coconut oil as it’s easier to mix with the nuts this way. Toss hazelnuts with melted coconut oil, date syrup, and spices in a bowl. Spread out evenly on a baking tray (you can line the tray with baking paper if you wish). Peel and slice a ripe banana, and place slices on top of nuts on the baking tray. Place everything in the oven for about 10 minutes, turning halfway through to prevent burning. As all ovens vary, you will need to watch carefully – nuts can burn quickly so keep an eye and take them out when they start to turn golden brown inside.
While the hazelnuts are roasting, cook oats, sea salt, and water/milk on the stove until small bubbles appear. Turn down the heat and keep stirring, adding more water or almond milk along the way to prevent it from sticking or coming out too thick. When you’ve reached your desired consistency, stir in the cinnamon.
Once the hazelnuts are done, allow them to cool until you can roughly chop them with a knife. Store leftover hazelnuts in a mason jar. I like to roast nuts in bulk, so it’s great to keep a jar of these roasted hazelnuts on hand throughout the week -– they’re great over yogurt as well.
Spoon oatmeal into a bowl, top with the banana slices and a handful of hazelnuts, and anything else you like such as a spoon of yogurt, drizzle of date syrup or almond butter, or a sprinkle of granola and chia seeds.