Banana Oatmeal with Ricotta, Honey, Orange and Toasted Buckwheat.
Try this Banana Oatmeal with Ricotta, Honey, Orange and Toasted Buckwheat. recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 2 teaspoons vanilla
- 1 cup water
- salt
- 1 cup old fashioned oats
- 1 orange (sliced)
- 1 teaspoon coconut oil
- 1 banana (sliced)
- 1 1/2 cups milk of choice (i like goat milk (almond milk or
- pinch of sea salt or kosher salt
- dollops of fresh whole milk ricotta
- drizzle of honey or honeycomb
- 1/2 cup raw buckwheat groats
- 2 teaspoons maple syrup or honey
- Carbohydrate 62.2261433206293 g
- Cholesterol 0 mg
- Fat 9.84149999076471 g
- Fiber 8.20750030899048 g
- Protein 10.66749 g
- Saturated Fat 4.82561332537075 g
- Serving Size 1 1 recipe (340g)
- Sodium 15.9800000063097 mg
- Sugar 54.0186430116388 g
- Trans Fat 1.18593066612402 g
- Calories 395 calories
In a medium saucepan, combine the oats, milk and water. Bring the mixture to a low boil and then simmer over medium low heat, stirring often until the liquid has been absorbed and the oats have thickened, about 15 minutes. Remove from the heat and stir in the vanilla (if using) and salt. If your oatmeal gets too thick, thin with more milk. Top with a dollops of ricotta, bananas, oranges plus a drizzle of honey. Finish with toasted buckwheat (see below) Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Add the buckwheat, maple or honey and coconut oil. Sprinkle with salt. Toss well to combine, making sure everything is evenly coated. Bake for 10 minutes or until the buckwheat is toasted.
