Crispy Stovetop Scrambled Oats

Peel the banana and mash it thoroughly in a medium bowl until mostly smooth.

💡 Tip: Using a well-speckled ripe banana adds natural sweetness and moisture.

Add the whisked egg, rolled oats, ground cinnamon, vanilla extract, and sea salt to the mashed banana; mix until completely combined.

💡 Tip: Let the mixture sit for 1 minute so the dry oats begin absorbing the liquid.

Melt the coconut oil in a medium non-stick skillet set over medium heat, swirling to coat the surface evenly.

Pour the oat batter into the hot skillet, spreading it into a thin, even layer, and let it cook undisturbed for 2 to 3 minutes until the bottom begins to set and turn lightly golden.

💡 Tip: Resist stirring too early to encourage crispy clusters.

Using a silicone spatula, break the mixture apart into bite-sized bite chunks and scramble gently for another 3 to 4 minutes until toasted, cooked through, and lightly crisp.

💡 Tip: Adjust heat to medium-low if the edges brown too quickly.

Transfer the warm scrambled oats to a bowl, top with Greek yogurt and fresh berries, and drizzle with maple syrup before serving.