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  • Prep-time: / Ready In:
  • Makes 2 bowls

Take a couple bites of this fruit-filled breakfast and you’ll instantly be hooked. Rolled oats get delightfully creamy when they’re simmered with bananas, date paste, and cinnamon to create the perfect gooey base for all your “sundae” toppings. Add fresh fruit (feel free to replace the suggested strawberries and pineapple with blueberries, pears, or anything else you love) and vegan chocolate chips for a hearty morning meal that tastes like an indulgent dessert. This delicious recipe is packed with nourishing ingredients to keep you full until lunch—and looking forward to making it again the next morning! To make gluten-free, be sure to use certified gluten-free oats.

For more delicious oatmeal recipes, check out these tasty ideas:



  • 1¾ cups unsweetened, unflavored plant milk
  • 1 cup certified gluten-free rolled oats
  • 1 banana, peeled and mashed (½ cup)
  • 1 tablespoon date paste
  • Dash ground cinnamon
  • Sea salt, to taste
  • 1 cup sliced fresh strawberries
  • ¼ cup canned crushed pineapple in juice
  • 2 teaspoons dairy-free chocolate chips (optional)


  1. In a saucepan bring milk to boiling. Stir in oats, banana, date paste, and cinnamon. Reduce heat to low. Simmer, uncovered, 5 minutes, stirring occasionally. Remove from heat, cover, and let stand 2 minutes. Season with salt.
  2. Divide oatmeal between two bowls. Top with strawberries, pineapple, and chocolate chips (if using). If desired, serve with additional plant milk.

Comments (2)

(4.67 from 3 votes)
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Esmeralda2 months ago
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Instead of date paste, add nut butter, like, 1 tablespoon. Or chop up a fresh Medjool date. Use fresh pineapple, because the juice from canned is loaded with sugar (like the date paste is).

V6 months ago
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Delish, thanks. I added some walnut and hemp seed.

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Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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