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Scrambled Oats for a Quick Sweet Breakfast and Snack Today
Samantha Jones

Scrambled Oats for a Quick Sweet Breakfast and Snack Today

A plant-based, sweet breakfast made with ripe banana, natural sweetness, and aromatic spices. Quick, fluffy, and packed with wholesome energy.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 200g rolled oats
  • 250ml almond milk (unsweetened or oat milk)
  • 1 ripe banana (mashed)
  • 100g fresh blueberries
  • 2 tbsp maple syrup
  • ½ tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp coconut oil
  • Optional: ½ tsp clarified butter

Method
 

  1. Gather all ingredients
  2. Set the saucepan: Place a medium saucepan over medium heat. Add 1 tsp coconut oil (or clarified butter).
  3. Toast the oats: Add rolled oats and toast for 2 minutes until golden-brown.
  4. Integrate liquids: Slowly pour almond milk while stirring. Simmer gently for 1 minute.
  5. Introduce mashed banana: Add mashed banana, whisking until combined.
  6. Add remaining wet ingredients: Stir in maple syrup, vanilla extract, and cinnamon.
  7. Scramble: Continue whisking and stirring until the oats firm slightly and thicken, 2-3 minutes.
  8. Fold in blueberries: Gently add blueberries and cook for 1-2 minutes until warmed through.
  9. Serve: Divide into bowls, top with extra blueberries, cinnamon, and maple syrup, if desired.

Notes

Use frozen blueberries for tartness; substitute with raisins or diced mango.
For lower sugar, use a greener banana.
Agave syrup is a viable vegan alternative to maple syrup.
Clarified butter is optional for enhanced flavor.