One of my favorite things to do in the morning is pull up Instagram and see what people are making for breakfast.
It inspires me and gives me ideas of what I could make. I usually take a dish that I see and I riff off it, leaving out ingredients that I don’t have or subbing ones in that I’m craving. Case and point: This banana cacao oatmeal.
I hit snooze on my alarm three times this morning and, between the second and third snooze, I got on Instagram. I was going to make a smoothie bowl for breakfast but then I saw a picture of banana chocolate PB oatmeal. Yep, I thought. This is happening.
The beautiful thing about this oatmeal is how quickly it comes together. It sounds like it would be a lot of work but it isn’t at all. Yes, you have to mash up a banana, but that’s the most labor intensive part.
You mix together the mashed banana, almond milk, oats, cacao powder, a little maple syrup, and salt in a saucepan, bring it to a boil, and then turn it down to a simmer. Once the oats are cooked to your preferred consistency, you swirl in some creamy peanut butter and top them with berries and seeds. I used raspberries and hemp hearts but feel free to get creative. I’m sure strawberries or blueberries would also be delicious.
This is one of the best breakfasts I’ve made for myself in a while. I’m not exaggerating. It combines a bunch of things I love (peanut butter, chocolate, and banana) but still manages to taste and feel relatively healthy. I’m not sure how it does this but I’m not asking any questions.
ALSO. I’ve been making my own almond milk a lot lately. This week, I put a pinch of cinnamon in as an experiment. It turns out that it’s delicious. It also worked well in this oatmeal because the hint of cinnamon paired well with the other flavors.
Here’s a song to get you started on your oatmeal making journey. I heard it a few weeks ago in a coffee shop in Kansas City and I’ve been jamming out to it ever since.
Banana Cacao Oatmeal with PB Swirl and Raspberries
1/2 cup rolled oats
1 cup almond milk
1 banana, mashed
1 Tbsp unsweetened cacao powder
1 Tbsp chia seeds
1/2 tsp maple syrup
pinch of flaky sea salt
1 tsp creamy peanut butter
raspberries and hemp hearts for topping
Bring the rolled oats, almond milk, banana, cacao powder, chia seeds, maple syrup, and sea salt to a boil in a medium saucepan. Bring the heat down to low and simmer the mixture, stirring often, until it reaches your desired consistency. I like mine pretty thick so it took about 5-10 minutes.
Once the oats are done cooking, spoon into a bowl and swirl in the peanut butter. Top with raspberries and hemp hearts. Enjoy!