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 Recipe Is So Delicious
This recipe is a perfect blend of creamy chocolate and naturally sweet bananas without any dairy. It’s hearty, comforting, and packed with fiber from oats, making it a great choice for a healthy breakfast or snack.
Kitchen Advice
- Use ripe bananas for the best natural sweetness and flavor.
- Stir frequently while cooking to prevent the oats from sticking to the pan.
- Adjust the amount of plant-based milk to reach your desired oatmeal consistency.
- Stir frequently while cooking to prevent the oats from sticking to the pan.
- Adjust the amount of plant-based milk to reach your desired oatmeal consistency.
Directions
Heat the cashew milk in a saucepan over medium-high heat until it starts to boil. Once boiling, add the oats and turn the heat down to a gentle simmer. Stir in the cocoa powder, a pinch of salt, and some cinnamon until everything is nicely mixed together. Sweeten it up with a bit of maple syrup, then let it cook for about 5 minutes. Toss in the chocolate chips and give it a good stir, cooking for another minute or two until the oatmeal is as thick as you like. Scoop it into a bowl and top with sliced banana before digging in.
Serving Inspiration
Top with chopped nuts, seeds, or fresh berries to add texture and extra nutrients. A drizzle of maple syrup or a spoonful of nut butter can also enhance the flavor and richness.
How To Store This Recipe
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of plant-based milk to loosen the texture if needed.
