banana bread oatmeal

there’s nothing better on a cold morning than something warm and filling that you can cozy up on the couch with. enter: banana bread oatmeal. (and coffee, naturally.)

i made this for the first time earlier this year when it was freezing cold, and now it's just starting to turn a little colder. yes, for those of you who are baffled - it does get cold in california (at least where i am.). and my darling fiancé loves to keep the apartment  lets just say i’m a layering professional at this point.

you’ll love this oatmeal - we make it at least 2-3x per week since it’s that good.


banana bread oatmeal | source: chef haley’s brain

ingredients | serves one

  • ½ cup rolled oats (also seen as old fashioned oats)
  • 1 cup unsweetened almond milk
  • 1 tsp brown sugar
  • pat of butter
  • pinch of salt
  • pinch of cinnamon
  • handful of almonds (better yet, pecans)
  • chopped banana

*as you can tell, my measurements are pretty exact for this recipe… kidding. it’s very simple, but all based on preference, so start with a little and add more to your liking.


  1. mix together rolled oats and almond milk in a microwave safe bowl. 
  2. heat for 2 minutes in the microwave. stir, and heat again in the microwave for 30 more seconds. (timing may vary, but i heat in the microwave until it’s thick and there’s no liquid remaining.)
  3. throw in a tsp of brown sugar, pat of butter, pinch of salt, and pinch of cinnamon. stir well - it will get all melty, a little brown, and delicious-looking.
  4. next, throw in your almonds and chopped banana. 
  5. done!


so so easy and yummy, right? next time you wake up and you’re feeling the fall weather, spend your morning making this with a cup of hot coffee and a nice fleece blanket paired with a book (or a blog).

xoxo, #chefhaley