Avocado Banana Oatmeal Bowl

Name: Avocado Banana Oatmeal Bowl
Total time: 10 min
Yield: 1 serving
Ingredients: 1 ripe avocado; 2 ripe bananas; 1 tablespoon butter; 1/2 cup oatmeal

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10 minTotal time

EasyDifficulty

400kcal / serving

Ingredients

For 1 serving

servings

1 ripe avocado
2 ripe bananas
1 tablespoon butter
1/2 cup oatmeal

Ingredient substitutions

Butter Use the same amount of neutral cooking oil.
Oatmeal Use the same volume of rolled oats, adjusting the cooking liquid as needed for a creamy texture.
Bananas Use an equal amount of ripe plantain for a similar soft, mildly sweet topping.

Nutrition per serving

Estimated values for 1 serving, 400 kcal

Protein7 g

Carbohydrates55 g

Fat19 g

Fiber 11 g · Sugar 21 g · Sodium 10 mg

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A nutritious and filling breakfast bowl made with creamy avocado, sweet bananas, and hearty oatmeal.

Breakfast Dish

Steps

Cook the oatmeal according to package instructions.
In a small pan, melt the butter over medium heat.
Slice the avocado and bananas.
Add the avocado and bananas to the pan and cook for 2-3 minutes, until slightly softened.
Divide the cooked oatmeal into a bowl and top with the cooked avocado and bananas.
Serve warm and enjoy!

Tips for Avocado Banana Oatmeal Bowl

Look for oatmeal that is thick and spoonable; a watery base can make the toppings sink and the bowl feel loose.
The avocado should stay creamy and hold its shape, while the banana turns tender but not mushy.
Use a broad skillet so the fruit has room to warm without crowding; serve promptly for the best contrast of textures.

Drink pairing

A lightly sparkling dry cider
Its crisp, fruity character complements the banana's sweetness and balances the bowl's creamy texture.

0% option: Chilled sparkling apple juice

Storage

Refrigerate leftovers within 2 hours in a covered container and eat within 3–4 days. The fruit may soften and brown, so this bowl is best freshly made.