Roasting bananas intensifies their flavor and sweetness. Enjoy this scrumptious banana pudding warm or chilled, for breakfast or dessert.
3 bananas, unpeeled
1 cup almond milk (or preferred non-dairy milk)
pinch of sea salt (optional)
½ cup rolled oats
1 teaspoon vanilla extract (optional)
optional garnish: sliced banana or crumbled whole wheat graham cracker
Preheat oven to 400.
Place bananas on a parchment paper-lined baking sheet. Roast for 20 minutes.
In a small sauce pot, bring the almond milk and sea salt to a boil. Add the rolled oats and reduce heat to low. Cook until the oats have absorbed nearly all of the liquid, then remove from heat. The oats will continue to thicken and absorb the liquid as they cool.
Carefully peel the roasted bananas, and place in a blender with the cooked oats and vanilla extract. Blend until smooth. If desired, add water or more almond milk for a thinner consistency. Serve with sliced bananas and crumbled graham cracker.