Ingredients:

  • 2 cups (180 g) Rolled Oats (Old-fashioned)
  • 2 tablespoons (30 g) Chia Seeds
  • 2 cups (480 ml) Milk (or alternative)
  • 2 tablespoons (40 ml) Maple Syrup (or honey)
  • 1 teaspoon (5 ml) Vanilla Extract
  • Pinch Salt
  • 2 large (approx. 250 g) Ripe Bananas (mashed)
  • 1/2 cup (50 g) Unsweetened Shredded Coconut
  • 1/4 cup (30 g) Pecans (roughly chopped)
  • 1 tablespoon (15 ml) Coconut Oil (melted)
  • 1/2 teaspoon (2.5 ml) Cinnamon
  • 1/4 teaspoon (1.25 ml) Ground Ginger

Instructions:

  1. Mash the Bananas: In a medium bowl, peel and mash the two ripe bananas until mostly smooth; a few small chunks are acceptable.
  2. Combine Wet Ingredients: Add the milk, maple syrup, and vanilla extract to the mashed banana. Whisk gently until mostly incorporated.
  3. Add Dry Ingredients: Tip in the rolled oats, chia seeds, and salt. Stir well until all the dry ingredients are fully moistened and incorporated into the banana mixture.
  4. Divide and Chill: Spoon the mixture evenly into four jars or containers. Seal with lids or cover tightly. Refrigerate for a minimum of 4 hours, but ideally overnight (8–12 hours), until the mixture is thick and set.
  5. Prepare Crumble (Optional): Melt the coconut oil in a small frying pan over medium heat. Add the shredded coconut, pecans, cinnamon, and ginger.
  6. Toast the Crumble Mix: Cook the mix for 3 to 5 minutes, stirring frequently, until the coconut and nuts are fragrant and light golden brown (watch carefully, as coconut burns quickly).
  7. Cool: Transfer the crumble mixture to a small plate and allow it to cool completely before using.
  8. Assemble and Serve: In the morning, if the oats are too thick, stir in a splash more milk until the desired porridge consistency is achieved. Spoon the cooled Spiced Coconut Crumble over the top of the oats just before serving. Enjoy cold.