- 2 very ripe plantains
- 1 cup old fashioned rolled oats (gluten-free for the gluten-free option)
- 2 1/2–3 cups unsweetened almond milk or milk of choice
- 1/2 tsp cinnamon
- 1/4 tsp kosher salt
- 1/2 tsp cardamom
- 1/4 tsp nutmeg
- 1 tsp +1 tbsp butter or ghee
- maple syrup and walnuts for topping (optional)
- Peel plantains and set one plantain aside. Cut the other plantain into medium sized chunks by slicing in half halves lengthwise and then make medium sized chunks.
- Heat 1 tsp of butter or ghee in a medium pot with a lid over medium heat and add chopped plantain. Saute for 1 minute, until the plantain starts to break down. Add oatmeal and stir, toasting for 30 seconds. Pour in milk and bring to a simmer. Stir in cinnamon, salt, cardamom, and nutmeg. Cover and let simmer for 15 minutes, adding more milk, up to 1/4 cup at a time, if the oatmeal dries out.
- While the oatmeal simmers, heat remaining butter or ghee in a skillet over high heat. Slice the remaining plantain in half, lengthwise and then again width wise to get 4 pieces. Place sliced plantain in pan and cook for 1 minute on each side, until golden brown. Set aside.
- Remove oatmeal from heat, top with plantains before serving. Serve hot.