Have your fruit and a little luxury too with this kid-friendly healthy chocolate and banana oatmeal recipe. Short on time in the morning? Try our overnight oatmeal variation.
Makes 1 serving
- 1 cup water
- Pinch of salt
- ½ cup old-fashioned rolled oats
- ½ small banana, sliced
- 1 tablespoon chocolate-hazelnut spread
- Pinch of flaky sea salt
Active time 10 minutes
Total time 10 minutes
Bring water and a pinch of regular salt to a boil in a small saucepan.
Stir in oats, reduce heat to medium and cook, stirring occasionally, until most of the liquid is absorbed, about 5 minutes.
Remove from heat, cover and let stand 2 to 3 minutes.
Top with banana, chocolate spread and flaky salt.
People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Overnight oats variation: Combine 1/2 cup old-fashioned rolled oats with 1/2 cup water and a pinch of salt in a jar or bowl. Cover and refrigerate overnight. In the morning, add toppings, as desired. Eat cold or heat up. Makes about 1 cup.
Steel-cut oats variation: Bring 1 cup water and a pinch of salt to a boil in a small saucepan. Add 1/3 cup steel-cut oats, reduce heat to a bare simmer, cover and cook, stirring occasionally, until most of the liquid is absorbed, 15 to 20 minutes. Remove from heat and let stand, covered, 2 to 3 minutes. Add toppings. Makes about 3/4 cup.
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