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Thrive On

Chocolate Banana Oatmeal

Low SodiumLow PotassiumLow PhosphorusLow ProteinVeganVegetarianEgg-FreeNo ShellfishAmericanBreakfast
1 serving
Active time: 10 minutes
Total time: 10 minutes

Nutrition Per Serving

  • Calories295 cal
  • Total Fat8.7 g
  • Saturated Fat5.8 g
  • Cholesterol0 mg
  • Sodium281 mg
  • Carbohydrate Total50 g
  • Protein6.6 g
  • Phosphorus189 mg
  • Potassium408 mg
  • Fiber6.3 g
  • Calcium50 mg

Ingredients

  • 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

Description

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.

Directions

  1. 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.

Tips

  • 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.
© Meredith Operations Corporation. All rights reserved. Used with permission.