| 8 | 10 | 252 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 5 min | 1 |
| 1/2 medium | Banana (s) (very ripe) |
| 3/4 cup | Almond milk, unsweetened |
| 1/4 cup | Water, filtered |
| 1 pinch | Salt |
| 1/4 tsp | Cinnamon |
| 1/4 cup | Quick oats |
| 1/2 tsp | Vanilla extract, pure |
| 1 tbsp | Flaxseeds |
1. Place half the banana in a medium saucepan and use a wooden spoon to roughly mash it.
2. Add the almond milk, water, pinch of salt, coconut sugar, and ground cinnamon to the pan and bring to a simmer over medium heat.
3. When the mixture reaches temperature, stir in the oats and quinoa flakes and cook for 1-2 minutes (cook longer if you like a thicker oatmeal), stirring often.
4. Stir in the vanilla extract and transfer to a bowl.
5. Slice the remaining banana half and arrange on top of the oatmeal.
6. Garnish with toasted nuts and seeds.
| Fruit | 0.5 |
| Grain | 0.2 |
| Meat Alternative | 0.4 |
| Milk Alternative | 0.7 |
