Choco Nana Oatmeal Bowl Recipe

Combine and cook

In a small saucepan, combine 1 cup rolled oats, 1 cup almond milk, 1/2 cup water, and 1/4 tsp salt. Stir in 1 tablespoon unsweetened cocoa powder until evenly distributed.

Bring mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking. Once simmering, reduce heat to low and cook for 5–7 minutes until oats are creamy and most liquid is absorbed. Stir occasionally.

Remove from heat and stir in 1 tablespoon maple syrup and 1/2 tsp vanilla extract. Taste and adjust sweetness if desired.

While oats cook, mash the ripe banana in a small bowl with a fork until mostly smooth with a few small chunks remaining.

When oatmeal is hot and creamy, stir in the mashed banana (reserving half the sliced banana for topping if desired). Mix thoroughly so banana is incorporated and the oatmeal becomes sweeter and slightly thicker.

Immediately stir in 2 tablespoons dark chocolate chips and 1 tablespoon peanut butter. The chips will melt into pockets of chocolate; if you prefer fully melted chocolate, return the pot to very low heat and stir until smooth for 20–30 seconds. Add a pinch of sea salt and 1 teaspoon cacao nibs if using.

Spoon the chocolate-banana oatmeal into a bowl.

Top with reserved banana slices (about 1/2 banana), 1 tablespoon extra dark chocolate shavings or chips, and 1 tablespoon chopped toasted nuts.

Finish with a drizzle (about 1 teaspoon) of peanut butter or chocolate sauce and a small sprig of fresh mint, if desired.

Serve immediately while warm. If refrigerating for later, allow to cool slightly, cover, and refrigerate up to 2 days. Reheat gently with a splash of milk to loosen.