Creamy Golden Oatmeal with Cardamom Caramelized Bananas

5 from 1 reviews

This creamy golden oatmeal is flavored with anti-inflammatory turmeric, lush coconut milk, and sweet cardamom caramelized bananas. The base of steel cut oats can be prepared days in advance so you have a warm and nourishing breakfast to dig into each morning. Optional but highly recommended cardamom caramelized bananas add a touch of indulgent sweetness and elevate this to a special occasion breakfast that can be enjoyed any time.



For the Creamy Golden Oats:

  • 1 tbsp unrefined coconut oil
  • 3/4 tsp ground turmeric
  • 1/2 tsp cinnamon
  • a few cracks of black pepper
  • 1 cup of steel cut oats
  • 4 cups of water
  • 1 cup coconut milk from a can

For the Cardamom Caramelized Bananas:

  • 3 bananas that are yellow but not too spotted
  • 2 tbsp brown sugar
  • 1/2 tsp ground cardamom
  • 1 pinch of salt


  1. Bring a large pot to medium-high heat and add the coconut oil. once it’s melted, add the turmeric, cinnamon, and black pepper to the oil and stir well.
  2. Let the spices cook for a minute or two and then add the oats and the water.
  3. Increase the heat to high until it comes to a boil and then stir well and reduce heat to low, cover, and cook for 35 minutes.
  4. Remove the lid and stir the oatmeal really well, making sure to scrape up the bottom of the pot which may have some oatmeal starting to stick. Keep stirring to release the starch in the oats for a full minute or so. There should be some liquid left but the process of stirring should thicken it quite  a bit.
  5. Return the lid to the pot and cook for another 5 minutes until the oats are very thick and little to no liquid remains, then remove from heat and stir in the coconut milk. Cover and set aside while you prepare the bananas.
  6. Mix together the brown sugar, cardamom, and pinch of salt in a small bowl. Cut your bananas in half lengthwise or into coins or long ovals.
  7. Place the bananas on a sheet pan and sprinkle with the sugar and cardamom mixture. Preheat your oven’s broiler and then place the pan under the broiler for several minutes, depending on your oven broiler’s heat level. It took my bananas about 5 minutes to become golden and bubbly but it might take more or less time in your oven. Check on them every minute or so after 3 minutes. If desired, use a small blowtorch to finish them off.
  8. Portion into 4 individual bowls or storage containers and top with extra coconut milk, and cinnamon if desired. Place a few pieces of banana on each serving. If you’ll have leftovers, I’d recommend mashing up any remaining caramelized bananas and stirring it into the leftover oats before storing in a tightly sealed container for 3-4 days.