Not in the mood for eggs? Try my Banana Bean Vanilla N'oatmeal with fresh berries and granola on top!
Better yet? It can be eaten cold or warm and keeps well in the fridge for a couple of days. Now that's what I call a breakfast win!
- 2 eggs
- 1 vanilla bean pod
- 14.5 ounces coconut milk about 1 3/4 cups, canned
- 1 tablespoon VANILLA Infused Sugar
- 1/2 cup water
- 1 banana sliced (save a few for the topping)
- 1 tsp ground cinnamon
- pinch of sea salt
- 1/4 cup chia seeds
- Granola of choice
- Banana Slices
- Fresh berries
- Chia Seeds
- Coconut Flakes
- VANILLA Infused Sugar
Whisk the eggs in a small bowl and set the bowl next to your stove. Slice the vanilla bean pod in half lengthwise, then, using the tip of a paring knife, scrape out the seeds. Put the scraped- out seeds, bean pod, coconut milk, VANILLA infused sugar, and water in a saucepan and heat slowly over medium heat, stirring often.
Once the mixture begins to simmer, stir more frequently; continue to simmer for 5 minutes. Remove the vanilla bean pod and discard. Slowly pour a ladleful of the hot coconut milk mixture into the eggs as you whisk rapidly to incorporate. Then pour the coconut-egg mixture back into the saucepan while continuing to whisk. Stirring occasionally, cook for 5 to 10 minutes or until a spoon remains coated when dipped into the mixture.
Pour the entire mixture into a blender, add the banana, and blend until smooth, approximately 1 to 2 minutes. Add the cinnamon, salt, and chia seeds and pulse a few times or until evenly dispersed.
Divide the mixture into 4 serving bowls, jars, or glasses; cover; and refrigerate for at least 3 hours, preferably overnight. Garnish with granola, banana slices or berries, chia seeds, coconut flakes, and a shake of VANILLA infused sugar.
To serve warm, reheat in a saucepan over low heat until warmed through.
Omit the eggs. Blend all the ingredients in a blender, adding the chia seeds at the very end. Pour into containers and refrigerate for at least 4 hours. The consistency will be more like yogurt.