Banana-Chocolate Oatmeal
Author: 
Serves: 2-3 (I usually eat half of this)
 
Ingredients
  • 1 cup old-fashioned rolled oats (use GF oats if necessary and you can use steel cut oats, but the cook time is longer)
  • 1 large or 2 small ripe, speckled bananas, cut into fourths or chunks (it doesn't matter)
  • ⅛ teaspoon sea salt
  • 2 cups water
  • ½ - 1 Tablespoon unsweetened cocoa powder or raw cacao powder (up to you - I like more cacao)
  • ½ teaspoon vanilla extract or ¼ teaspoon vanilla powder (I like Heilala)
  • almond milk or milk of choice to finish
  • Protein and fat: nut or seed butter, hemp seeds, chia seeds, flax meal, collagen peptides
  • Fun toppings: shredded coconut, berries, strawberry sauce, caramelized bananas, pomegranate seeds, flaky sea salt
Instructions
  1. Place the oats, banana pieces, salt, water, cacao powder, and vanilla in a medium saucepan and bring to a boil over high heat. Stay close and do not let the pot overflow. Lower the heat to a simmer and gently cook the oats until tender, stirring occasionally and smashing the banana pieces to break them down. I like my oats pretty soft, so I cook them for about 15 minutes. But if you like them a little chewier, feel free to cook them for less time.
  2. Stir in almond milk according to desired consistency. I usually add about ½ cup. Stir oats continuously until almond milk is absorbed and oats are creamy. Add more milk as desired.
  3. Top as you wish, but a good drizzle of natural peanut butter is delicious here!
Notes
Leftovers can be refrigerated for several days and reheated in a saucepan over medium heat with additional almond milk. Leftovers can also be blended into a smoothie with additional almond milk or beverage of choice.
Recipe by Pamela Salzman at https://pamelasalzman.com/banana-chocolate-oatmeal-recipe/