Caramelized Cinnamon Plantain Oatmeal

Caramelized Cinnamon Plantain Oatmeal|


Units Scale
  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. Remove oatmeal from heat, top with plantains before serving. Serve hot.