Chocolate oatmeal with banana
Creamy milk-based oatmeal with cocoa and banana slices. A simple sugar-free breakfast.
- Time
- 10 min
- Serving
- 423 kcal
- Ingredients
- ≈ $0.68
- Protein
- 15 g
Ingredients
- 1 Rolled oatspack 400 g ≈ $2.60 50 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 220 ml
- 3 Cocoa powder 6 g
- 4 Bananas≈ $1.44 per kg 100 g
- 5 Honey 8 g
- 6 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Choose a medium-sized pot, heat it over medium heat, pour in the milk2 and bring to a hot state, then add the rolled1 oats.
Simmer on low for 4 minutes, stirring, until thick and the milk2 is absorbed; continue to reach a tender, creamy texture.
Add cocoa and honey: stir until smooth and continue on low heat for 1 minute.
Remove from heat: stir and let stand for 1 minute until slightly thick.
Prepare the banana4: peel the banana and slice into rounds.
Serve: spoon the oatmeal into a bowl, top with banana4 slices, and serve hot.
Tips
- Why it works
- Use medium heat to avoid scorching the milk before the oats absorb it; high heat burns before thickening.
- Substitutions
- Replace honey with 8g maple syrup or 10g jam for a different sweetness. Use 220g almond milk if avoiding dairy.
- Common mistakes
- Oatmeal turns gritty if overcooked; check by tasting. It should be soft but not mushy after 5 minutes total.
- Storing and reheating
- Eat fresh or within 2 days; reheat in the microwave for 30 seconds with 20g water to restore creaminess.
- Serve with
- Pair with a boiled egg or a handful of nuts for protein if serving to kids or adults.
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