It’s a New Year and everyone, including (especially?) me, feels compelled to eat a little better. So it’s especially nice to do so when it doesn’t *taste* healthy.
This recipe is adapted from Chocolate Covered Katie’s Five-Minute Chocolate Oatmeal. You won’t believe how rich and decadent oatmeal (of all things!) tastes — it’s like warm pudding. And it really satisfies a chocolate craving. But, it’s full of whole grains, anti-oxidants, and potassium; plus, a serving will keep you full to lunchtime.
Use the ripest bananas you can find, as they’ll mash down nicely into your oatmeal. I’m in the habit of freezing overripe bananas which, after thawing in the microwave, work beautifully.
I’ve been making a couple of batches of oatmeal on a Sunday afternoon, so I have quick breakfast ready to go for the rest of the week. I splash in a little milk into a serving before heating it up in the microwave. If you want to stir in a few chocolate chips into your hot oatmeal, I won’t tell.
Chocolate Banana Oatmeal (adapted)
Serves 2-4 (depending on how hungry you are)
1 cup rolled oats
1 3/4 cup milk or water (or a combination of both)
2 Tbsp dutch-processed cocoa powder
1/8 tsp salt
1/2 tsp pure vanilla extract
Combine all ingredients and cook, uncovered, over medium-heat for 5-7 minutes, stirring frequently. When it starts to bubble, stir occasionally. Add sugar if desired.