Banana Bread Oatmeal (dairy-free, gluten-free, vegan, cane sugar-free)

Banana Bread Oatmeal (dairy-free, gluten-free, vegan, cane sugar-free)


This is such an easy, filling and healthy breakfast recipe that uses simple everyday ingredients (such as banana and oats) and makes them into something a bit more special (more special than regular plain oatmeal topped with banana). It’s so quick to make, and has become a go-to breakfast for me!

This recipe is gluten-free, dairy-free, cane sugar-free and vegan. This breakfast contains good whole carbs, fiber, healthy fats and a bit of protein too (to give increased and sustained energy)!

Calories: roughly 380
Cook time: 5 – 10 min
Prep time: 3 min
Total time: 8 – 13 min
Serves: 1

I hope you enjoy this recipe as much as I do! Liezl xo

This recipe is from my latest ebook “Just Breakfast” containing 50+ delicious, healthy, easy-t0-make breakfast recipes.


-1/2 cup rolled *oats
-1 + 1/2 cups water
-1/2 teaspoon coconut oil
-1 medium banana
8 raw *walnut halves (chopped)
-pinch of cinnamon

Optional ingredients:
-1/2 teaspoon vanilla extract
-1 teaspoon *sweetener

How to make it:
1. Place a small pot on the stove top
2. Add the oats and water, and bring to a boil
Tips: To speed up the process, use an electric kettle to boil the water before adding it to the pot. For extra fluffy oats, soak the oats in hot water for 5 to 10 minutes prior to cooking
3. Smash or chop the banana
4. Once it starts to boil, add the banana in before turning down the heat
5. Let it simmer for roughly 5 to 10 minutes, stirring occasionally
6. Roughly chop the walnuts and set aside
7. Once the oats is cooked, serve in a bowl and mix in the coconut oil, cinnamon, vanilla (optional), walnut pieces, and sweetener (optional, but not necessary)
8. Add toppings (optional), eat and enjoy!


Optional topping #1: Add roughly 100 calories
-1 tablespoon almond or peanut butter

Optional topping #2: Add roughly 60 calories
-1/4 cup plain or vanilla *yogurt (I use unsweetened coconut)
-1/2 cup fresh blackberries or blueberries

Optional topping #3: Add roughly 40 calories
-1/4 cup plain or vanilla *yogurt (I use unsweetened coconut)
-a small sprinkle of toasted oats

Optional topping #4: Add roughly 50 calories
-1/2 medium banana (sliced)


*OATS: Oats are naturally gluten-free, however cross-contamination can occur if they are produced in the same place as wheat, barley or rye. Most people with Coeliac disease can tolerate oats that are certified gluten-free

*WALNUT HALVES: I love to use raw walnuts in this recipe, but you can also use pecan nut halves (10) or alternatively, raw or dry roasted almonds (14).

*SWEETENER: You can use maple syrup, coconut sugar, honey, date sugar or any sweetener you prefer. I use maple syrup or coconut sugar.

*YOGURT: You can use any type of yogurt that you prefer but keep in mind that calorie content varies greatly between type (coconut, soy, dairy, etc.) and brand. The calorie content in this recipe is based on an unsweetened coconut yogurt which is about 105 calories per cup. If the yogurt you’re using has a higher calorie content and you want to keep the calorie value the same as this recipe, you could simply use less, based on the nutrition facts of that particular product. For a dairy-free option, use a dairy- free yogurt (coconut, soy, etc.)

Recipe by Liezl Jayne Strydom for / Food and photography styling by Liezl Jayne Strydom / Photos by Rob Jonathan Williams for and Just Breakfast