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Need to add a little spark to your breakfast? We’ve got a wicked easy and delicious idea for you … with no fire or flames involved!

With winter almost in full blast, there’s nothing better than a warm and filling bowl of oats that will keep you full until lunchtime. Making oatmeal from scratch takes about 10 minutes, uses whole + fresh ingredients and tastes a heck of a lot better than those little packets you buy in a box!

  • Cook Time: 25 min
  • Total Time: 25 minutes
  • Yield: 2 servings 1x


  • 2 cups water
  • 1 t cinnamon, divided
  • 1 t vanilla, divided
  • 1 t nutmeg
  • 1 cup organic rolled oats or steel cut oats, soaked overnight and drained
  • 1 t Earth Balance organic, plant-based butter
  • 2 bananas
  • 1/2 t brown sugar
  • 1/2 C sliced strawberries
  • 1/2 C blueberries
  • 1/2 C pecans, sliced or whole
  • 1/4 C Kite Hill almond milk yogurt, plain
  • mint leaves, for garnish


To prepare the oats:

  1. in a sauce pot on medium-high heat, bring 2 cups of water to a boil.
  2. Add 1/2 teaspoons each of the cinnamon, vanilla and nutmeg to the water, then whisk in the oats.
  3. Bring the oats back to a slow boil, stirring, and lower heat to medium low until water is noticeably absorbed, then lower to wicked low or shut heat off and let sit for a couple minutes covered.

To prepare the “bananas foster” portion:

  1. Heat separate skillet to medium high heat. Melt butter,
  2. add the remaining cinnamon, vanilla and nutmeg,
  3. then add one of the sliced bananas and sauté for a minute.
  4. Add brown sugar and carefully toss to coat and cook bananas for another minute.
  5. Remove from the heat, then transfer the bananas to small bowl.
  6. Return to your skillet and deglaze the pan with 3 tablespoons of water and pour this mixture over bananas. Set aside.

To prepare the mason jars:

  1. begin to build layers with strawberries, oats, banana, oats, blueberries and so forth.
  2. Top with fresh sliced raw banana, pecans, fresh unsweetened Kite Hill almond cultured yogurt and mint.

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