Oats Free Cinnamon Baked Plantain Slices

Ripe plantains roasted with coconut oil, honey, and warm Ceylon cinnamon are one of those simple pleasures that feel far more indulgent than they have any right to. The natural sugars in deeply ripened plantains — look for those yellow skins heavily freckled with black — caramelize beautifully in a hot oven, creating edges that are golden, slightly crisp, and almost candy-like. A pinch of sea salt and optional ground ginger round out the sweetness with just enough contrast to keep every bite interesting. This is the kind of recipe that's naturally free from grains entirely, so there's no need to swap anything out or second-guess a single ingredient on the list. It works as a side dish alongside savory mains, a warm topping for coconut yogurt, or honestly just eaten straight off the pan. The two-stage bake — flip halfway through — is the small but crucial step that gets you that deep, caramelized crust on both sides rather than a soft, steamed result. Simple, wholesome, and genuinely hard to stop eating.

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