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Low Histamine Almond Oatmeal with Banana

Low Histamine Almond Oatmeal with Banana

Start your day with a warm bowl of Low Histamine Almond Oatmeal with Banana. This easy, creamy, and gut-friendly recipe is perfect for breakfast lovers.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 people
Calories: 270
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup Rolled oats
  • 2 cups Unsweetened almond milk
  • 1 Ripe banana, sliced
  • 1 tablespoon Almond butter optional
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Ground cinnamon
  • a pinch Salt
  • 1 tablespoon Maple syrup or honey optional

Equipment

  • Saucepan
  • Wooden spoon
  • Measuring cups and spoons
  • Bowls for serving
  • Blender (optional for creaminess)

Method
 

  1. Gather all ingredients on your counter.
  2. Pour almond milk into a saucepan and add the rolled oats, then turn the heat to medium.
  3. Stir gently and cook for about 5 minutes, watching the oats thicken.
  4. Add vanilla extract, ground cinnamon, and a pinch of salt; stir in almond butter if using.
  5. Spoon oatmeal into bowls and top with sliced banana.
  6. Drizzle with maple syrup or honey if desired and sprinkle extra cinnamon on top.

Nutrition

Calories: 270kcalCarbohydrates: 45gProtein: 7gFat: 7gSaturated Fat: 1gSodium: 150mgPotassium: 350mgFiber: 5gSugar: 5gVitamin C: 10mgCalcium: 25mgIron: 10mg

Notes

For extra creaminess, blend a small portion of the cooked oatmeal before serving. Leftovers can be stored in an airtight container in the fridge for up to two days; reheat with a splash of almond milk. If you prefer, substitute almond milk with oat milk or coconut milk, and rolled oats with gluten-free oats. Explore different toppings like mixed berries, cocoa powder, or apple slices for a twist on flavor!
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