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Banana, prune, hazelnut and silan oatmeal

To save time in the morning, you can soak the oats in water the night before.
Servings: 4
Author: Shelly


  • 1 cup gluten-free rolled oat or steel cut oats
  • 1 cup water
  • 1 cup almond milk (or any milk of your choice)
  • 1 teaspoon cinnamon
  • 1 pinch salt
  • 1 banana sliced - optional
  • 8 prunes or any other fruit you like - optional
  • 2 tablespoons shredded coconut - optional
  • To serve with
  • - Silan (date syrup), maple or agave to drizzle over
  • - Handful toasted crushed hazelnuts or any nut of your choice (while the oatmeal is cooking, toast the nuts in a toaster oven for 5–8 minutes or in a skillet over medium-low heat. To peel them: let them cool first, then put them in a clean kitchen towel and scrub them with both hands. Chop with a knife or put in a small plastic bag and crush them with a rolling pin).


  • Put all the oatmeal ingredients in a medium heavy-bottom saucepan and bring to boil.
  • Reduce the heat and simmer for 3 minutes with lid partially covering the pot.
  • Stir the oatmeal and cover the pot completely and cook until the oats are tender, about 7 minutes.
  • Serve in a bowl, with hazelnuts and silan. Add almond milk if the oatmeal is too thick.
  • Have a good healthy morning!