Breakfast just got a lot more exciting with these delicious banana birthday cake oatmeal bowls! Creamy vanilla oats mixed with rainbow sprinkles and yogurt that come together in 20 minutes. Delicious, nourishing, and fun to eat!
Lately, I’ve been wanting quick and satisfying meals in the morning to power me through my day. I decided to change up the classic banana oatmeal, and add some rainbow sprinkles to the mix to switch things up.
To make these creamy birthday cake oatmeal bowls, you’ll need:
- one large spotty banana
- rolled oats
- cashew butter- I love the “cookie” taste cashew butter gives, but you can substitute almond or peanut butter
- rainbow sprinkles
- unsweetened plant-based milk- I love to use a vanilla almond milk or cashew milk for this recipe
- chia seeds- for some added protein and omega-3 fats
- pure maple syrup- I only add 1 tbsp of sweetener since the bananas add to the sweetness. You can modify based on your preferences!
These creamy birthday cake oatmeal bowls are gluten-free, plant-based, and filled with fiber and whole-grains. I like to top mine off with plain yogurt for extra protein and creaminess.
You can even turn these into overnight oats for a delicious make-ahead breakfast!
How to make Birthday Cake Overnight Oats
To turn this recipe into overnight oats, mash the banana and mix it in a bowl with all of the ingedients, except for the yogurt.
Divide the batter into two mason jars or glass containers, and refrigerate it for at least 4 hours or overnight.
Once ready, top it with yogurt (optional), and some extra sprinkles!
These oatmeal bowls are a delicious way to start your morning, and I can’t wait for you guys to try them!
More breakfast recipes you may like:
Banana Oatmeal Breakfast Cookies
Blueberry Pie Oatmeal
Easy Breakfast Egg Muffins
Banana Birthday Cake Oatmeal
Course: Breakfast, Gluten-Free, Vegan2
servings5
minutes15
minutes20
minutesNOTES:
To turn this recipe into overnight oats, mix together everything in a large bowl except for the yogurt, divide the batter into two jars or glass containers and refrigerate for at least 4 hours or overnight. Top with yogurt and extra sprinkles when ready to serve.
Ingredients
1 large banana, mashed
1 cup rolled oats
2 cups unsweetened vanilla (or plain) nut milk, I used almond
2 tbsp chia seeds
1 tbsp creamy cashew butter
1 + 1/2 tsp vanilla extract
1 tbsp pure maple syrup
Pinch of salt
2 tbsp rainbow sprinkles
Yogurt (plant-based or regular) to top, optional
Directions
- Add your oats and milk into a medium sized saucepan over medium heat. Let the milk come to a slow boil, and reduce the heat to simmer once it starts to bubble.
- Add the mashed banana, cashew butter, maple syrup, chia seeds and salt into the pan. Whisk everything until its mixed, and let the oatmeal cook over a low heat. Keep stirring every few minutes until it begins to thicken.
- After about 8-10 minutes, mix in the vanilla extract and let the oatmeal cook for an additional 5 minutes until creamy.
- Divide the oats into two bowls and top with yogurt and sprinkles. You can also mix some sprinkles into the oatmeal, just note the colors from the sprinkles may melt into the oats!
Did you make this recipe?
Tag @somethingnutritious on Instagram- I’d love to see your creations!
