Banana Cocoa Oatmeal is a great way to start the day. This vegan oatmeal is a warm, filling easy breakfast made with wholesome ingredients that feels a little bit like a dessert because it will satisfy your chocolate craving.
This recipe calls for cocoa powder to create the chocolate flavor. Cocoa powder is low in fat and sugar and has lots of benefits. It helps to regulate your metabolism, increases the feeling of fullness and reduces inflammation which can protect you from diseases. If you are a chocolate lover this is a recipe that you should try.
Banana Cocoa Oatmeal is also a great recipe for weekly meal prep breakfasts for the week as it provides several servings. It is good to have ready on a busy morning.
Oatmeal is so versatile, healthy and a great nutritious breakfast any time of the year. If you would like to try another oatmeal recipe check out Cranberry Orange Oatmeal, Blueberry Baked Oatmeal, Banana Cinnamon Oatmeal, and Strawberry Banana Baked Oatmeal for some other ways to make it. You might also like Brown Sugar Cinnamon Oatmeal. They are all easy to make recipes that are made with simple ingredients. If you like overnight oats recipes check out Morning Glory Overnight Oats.
If you have extra bananas make some Chocolate Chip Banana Bread, Blueberry Banana Bread or Strawberry Streusel Banana Bread.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Oats are a great source of fiber. Using old-fashioned oats is key as they provide a better texture and more fiber than instant oats. They absorb the flavors well and offer a heartier, chewier texture which is perfect for oatmeal.
- The main source of sweetness in this recipe is ripe bananas. Make sure that they are very ripe brown bananas for the best flavor. Overripe bananas would also work well. Check out How to Tell If a Banana is Ripe.
- Be creative with your toppings! You can use any berries, fruits, chia seeds, flax seeds, dark chocolate chips or cacao nibs. Almond butter, cashew butter and protein powder would also be good additions. You could also make it into chocolate peanut butter oatmeal.
SPECIAL EQUIPMENT NEEDED:
- Medium Saucepan: Essential for cooking the oatmeal. A good saucepan with a heavy bottom is preferable as it distributes heat evenly and prevents the oatmeal from sticking or burning.
- Stirring Spoon or Spatula: Needed for stirring the oatmeal as it cooks. A wooden spoon or a heat resistant silicone spatula works best to prevent sticking and avoid scratching the saucepan.
- Measuring Cups and Spoons: To measure the oats, milk, cocoa powder, sugar, and vanilla extract accurately.
- Knife and Cutting Board: For dicing the bananas. A sharp knife and a stable cutting board make this task easier.
SUBSTITUTIONS:
- You can use whatever milk you have on hand. Whole milk, low fat milk, skim milk, soy milk, coconut milk and oat milk would all work in the recipe.
- You can substitute old fashioned oats with steel cut oats for a chewier texture. They will take longer to cook.
- The cocoa powder can be substituted with carob powder which is a caffeine free alternative with a similar flavor.
- Some replacements for light brown sugar are maple syrup or honey which are natural sweeteners or coconut sugar which is a less processed alternative with a similar taste.
HOW TO STORE BANANA COCOA OATMEAL:
- Store the banana cocoa oatmeal in the refrigerator. It should last for up to 5 days. Make sure you let it cool to room temperature before storing it. Transfer the oatmeal to an airtight container.
- The chocolate oatmeal can be frozen for up to 3 months. Use freezer safe containers or bags to store the oatmeal. Make sure to leave some space at the top as the oatmeal will expand slightly when frozen.
- Thaw the oatmeal in the refrigerator overnight.
HOW TO REHEAT BANANA COCOA OATMEAL:
- Reheat the banana cinnamon oatmeal in a saucepan on the stovetop over medium heat. Add a splash of milk or water to prevent the oatmeal from drying out or sticking to the pan. Heat until warm, stirring frequently.
- To reheat the oatmeal in the microwave, place the oatmeal into a microwave safe bowl, add a little milk or water to loosen it up. Cover the bowl and microwave it for about 1-2 minutes. Stir the oatmeal halfway through.
Pour the almond milk into a large sauce pan. Add the oats and stir.
Add the bananas, cocoa powder, brown sugar and salt. Stir to combine well.
Turn the heat on to medium high and bring the mixture to a boil. Turn the heat down to low and simmer uncovered for about 8 minutes
Remove the oatmeal from the heat and stir in the vanilla extract.
Banana Cocoa Oatmeal
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Ingredients
- 2 cups old fashioned rolled oats (not quick oats)
- 3 cups almond milk
- 2 very ripe bananas, diced
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons light brown sugar
- pinch salt
- 1 teaspoon pure vanilla extract
- Optional toppings:
- Sliced bananas, berries, chocolate chips, shaved white chocolate
Instructions
Pour the almond milk into a large sauce pan. Add the oats and stir.
Add the bananas, cocoa powder, brown sugar and salt. Stir to combine well.
Turn the heat on to medium high and bring the mixture to a boil. Turn the heat down to low and simmer uncovered for about 8 minutes until the oats have absorbed most of the liquid and are a creamy consistency.
Remove the oatmeal from the heat and stir in the vanilla extract.
Serve the oatmeal in a large bowl with your favorite toppings like sliced bananas, chocolate chunks and fresh berries.
Notes
