Banana-Chocolate Oatmeal
Servings: 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)
- 1/8 teaspoon sea salt
- 2 cups water
- 1/2 - 1 Tablespoon unsweetened cocoa powder or raw cacao powder up to you - I like more cacao
- 1/2 teaspoon vanilla extract or 1/4 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
- 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.
- Stir in almond milk according to desired consistency. I usually add about 1/2 cup. Stir oats continuously until almond milk is absorbed and oats are creamy. Add more milk as desired.
- 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.