Breakfast

May 20, 2019

Anti-Inflammatory Banana Turmeric Oats

Packed with inflammation-fighting ingredients this bowl of Anti-Inflammatory Banana Turmeric Oats is a tasty way to start your day.

Anti-Inflammatory Banana Turmeric Oats

It's not secret that I have a large turmeric obsession. All of my coffee mugs and thermoses are stained yellow-orange from the hundreds thousands of turmeric lattes that I drink. I sincerely apologize if I ever serve you a beverage and the cup is yellow.

It's a healthy obsession though. Because not only is turmeric delicious, it is soooooooo good for you. Turmeric has a pigment called circumin (which is what makes it yellow). Circumin has been shown to treat cancer, speed recovery after surgery, and fight inflammatory conditions. (See nutritionfacts.org for more detailed information.) Turmeric is so powerful that Dr. Greger, author of nutritionfacts.org, recommends we eat 1/4 teaspoon of the spice each day.

Anti-Inflammatory Banana Turmeric Oats

You can get your daily dose of turmeric so easily: Turmeric Lattes, Iced Turmeric Lattes, in a curry, baked on cauliflower, DIY turmeric pills, and (now) these Anti-Inflammatory Banana Turmeric Oats. I'm not going to stop drinking turmeric lattes anytime soon, but these oats are definitely going in my rotation of turmeric-filled foods to eat regularly. I'll take all the inflammation-fighting foods I can get.

That's why I love these oats though. Because, besides turmeric, there are a couple other gems that fight inflammation.

Ingredients

Flaxseeds. Flaxseeds can reduce high blood pressure and fight cancers. They're filled with omega-3s, phytonutrients, and antioxidants. Because of these amazing properties, Dr. Greger also recommends a tablespoon of flaxseeds a day. And I'm not complaining. Their nutty taste adds a wonderful layer of flavor to these oats.

Chia seeds. These tiny seeds also boost inflammation-fighting properties. With both omega-3s and omega-6s, they can reduce inflammation, lower blood pressure, and regulate cholesterol.

Banana. For some mouthwatering sweetness, we'll add some banana to the oats. Turmeric alone tastes very earthy so adding a banana balances out the flavor and makes this oat bowl more of a breakfasty dish.

Spices. We're also adding the classic spices I use in my turmeric lattes. Cinnamon, allspice, and nutmeg. Also, black pepper to help activate the turmeric.

Anti-Inflammatory Banana Turmeric Oats

How to make Anti-Inflammatory Banana Turmeric Oats

As with all my oatmeal recipes, these Anti-Inflammatory Banana Turmeric Oats are super quick. For SUPER quick oats, the microwave is the way to go. If you have a few extra minutes, cooking oats on the stovetop creates a nice creamy texture.

Step 1. Cook the oats.

Microwave some oats in non-dairy milk per the directions on the package. I recently tried flax milk (hello, extra antioxidants) so that's what I used in this recipe. But you can use whatever kind of non-dairy milk you like.

Or, cook the oats on the stovetop. I recommend using water for stovetop cooking.

Step 2. While the oats are coking, prep your banana. Mash half of it to stir into the oats. Slice the other half to arrange on the top.

Step 3. When the oats are cooked, stir in the mashed banana, ground flaxseeds, and spices. Top with the other half of the banana and chia seeds. Enjoy!

Recipe Prayer

Jesus, thank you for healing foods that nourish our bodies. Let us use food to nourish our bodies and look to you to nourish our souls. Amen.

Related Recipes

Want other anti-inflammatory dishes? Try these turmeric recipes next:

Tried this recipe?

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Anti-Inflammatory Banana Turmeric Oats

Packed with inflammation-fighting ingredients this bowl of Anti-Inflammatory Banana Turmeric Oats is a tasty way to start your day.

Author:

Elizabeth

Serves:

1

Prep:

5

min

cook:

5

min

total:

10

min

Ingredients

  • 1/2 Cup Rolled Oats gluten free, if necessary
  • 1/2 Cup Non-Dairy Milk or Water*
  • 1 Medium Banana
  • 1 Tablespoon Ground Flaxseeds
  • 1/2 Teaspoon Chia Seeds
  • 1/2 Teaspoon Ground Turmeric
  • 1/4 Teaspoon Allspice
  • 1/4 Teaspoon Cinnamon
  • 1/8 Teaspoon Nutmeg
  • Dash Black Pepper

Instructions

  1. Cook the oats.
  2. Microwave some oats in non-dairy milk per the directions on the package. I recently tried flax milk (hello, extra antioxidants) so that's what I used in this recipe. But you can use whatever kind of non-dairy milk you like.
  3. Or, cook the oats on the stovetop. I recommend using water for stovetop cooking.
  4. While the oats are coking, prep your banana. Mash half of it to stir into the oats. Slice the other half to arrange on the top.
  5. When the oats are cooked, stir in the mashed banana, ground flaxseeds, turmeric, allspice, cinnamon, nutmeg, and black pepper. Top with the other half of the banana and chia seeds. Enjoy!

Recipe Notes

*Or amount specified on the package of oats

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography