Chocolate, Peanut Butter, and Banana Oatmeal
Active Time: 20-25 minutes / Cook Time: 10 minutes / Total Time: 20-25 minutes, plus overnight soaking of oats if possible
Makes 2 servings
Nutrition Corner: Soaking Grains
Soaking your grains helps to remove some of the natural phytic acids present. Phytic acids are used as part of a plant's defense mechanism, however, when we consume them, these antinutrients inhibit vitamin and mineral absorption in our digestive tract. Soaking also helps to break down proteins, making grains easier to digest, and can drastically reduce cooking time.
- 1 ¾ cups water
- 1-2 tablespoons cacao powder, to taste*
- ¼ teaspoon fine sea salt
- 1 cup gluten-free old-fashioned rolled oats, soaked overnight, rinsed, and drained if possible
- 1 large ripe banana, mashed**
- ¼ cup peanut butter, smooth or crunchy (or almond or sunflower seed butter)
- ¼ cup almond milk, plus extra if desired
- 1 tablespoon raw honey OR maple syrup, plus a drizzle for serving
- ½ teaspoon ghee
- 1 tablespoon cacao nibs (optional)
*If you don’t like the background bitterness of cacao powder, start with 1 tablespoon. You can taste the oatmeal when it’s done and stir in the other tablespoon at the end, with a splash of milk to help it incorporate.
**The banana is where a lot of the sweetness will come from to balance the bitterness of the chocolate. Use the ripest banana you can find.
- Whisk together water, cacao powder, and salt in a medium pot. Add the oats. Bring to a boil, stirring often. Reduce the heat to low, cover, and cook 3-4 minutes, or until the oats have absorbed the liquid. Watch carefully, as oatmeal can burn quickly, stirring almost constantly toward the end of cooking.
- In a small bowl, combine the banana, peanut butter, milk, and honey, and whisk or stir to combine.
- When the oats are cooked, add the banana mixture and stir well. If the oatmeal is too thick for your liking, add milk or water by the tablespoon until desired consistency is reached.
- Divide oatmeal between two bowls and top each with ¼ teaspoon of ghee, a drizzle of honey, and ½ tablespoon cacao nibs, if using.