Ingredients
- ¾ cup cashew milk
- ¼ cup quick-cooking oats
- 1 teaspoon unsweetened cocoa powder
- 1 pinch salt
- 1 pinch ground cinnamon
- 2 teaspoons maple syrup, or more to taste
- 1 tablespoon vegan dark chocolate chips
- ½ banana, sliced
Why This Meal Is A Winner
A delicious and healthy way to start your day. It combines the natural sweetness of bananas with rich chocolate flavor, all while being packed with fiber and nutrients from oats. It’s plant-based, making it perfect for anyone looking to enjoy a satisfying breakfast without dairy or eggs.
Cooking Techniques
- Use ripe bananas for the best natural sweetness and creaminess.
- Stir the mixture frequently to prevent the oats from sticking to the pan.
- Add a splash of plant-based milk if the oatmeal becomes too thick while cooking.
- Stir the mixture frequently to prevent the oats from sticking to the pan.
- Add a splash of plant-based milk if the oatmeal becomes too thick while cooking.
Directions
Pour the cashew milk into a saucepan and heating it over medium-high until it just begins to boil. Once it’s bubbling, stir in the oats and turn the heat down to low so it simmers gently. Mix in the cocoa powder, a pinch of salt, and some cinnamon, stirring everything together until it’s well blended. Add a drizzle of maple syrup to sweeten it up. Let the oatmeal cook for about 5 minutes, stirring occasionally. Then toss in the chocolate chips and stir until they melt and the oatmeal thickens to your liking, which should take another minute or two. Scoop it into a bowl and top with sliced banana before digging in.
Serving Ideas
Serve warm topped with fresh fruit, a sprinkle of nuts, or a drizzle of nut butter for extra texture and flavor. It also pairs well with a spoonful of coconut yogurt or a dusting of cinnamon for a cozy touch.
Food Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a little plant-based milk to loosen the texture if needed.
