Magical Chocolate Banana Cream Of Oats

Ingredients

• 1banana, mashed
• 30 goats and quinoa baby cereal or blended oats
• 20 gsalted caramel soy protein isolate
• 180–200 gwater or milk
• to tastechocolate
• to tasteoil, preferably coconut oil
• to tastepeppermint oil extract

Instructions

1. 1

   Mash the banana

   Mash the banana until mostly smooth.

2. 2

   Cook the oats

   Put the cereal or blended oats, protein powder, mashed banana and 180–200 g water or milk in a pot. Cook, stirring, until the mixture thickens.

3. 3

   Cool the mixture

   Transfer the mixture to a bowl and leave it to cool for a while.

4. 4

   Melt the chocolate

   Microwave the chocolate with the oil and peppermint oil extract for about 20–30 seconds, taking care not to burn it.

5. 5

   Add the topping

   Spread the melted chocolate mixture over the oats.

6. 6

   Chill until set

   Refrigerate for at least 3–4 hours, ideally overnight. Make sure the chocolate shell has solidified before serving.

What is chocolate banana cream of oats?

This is a chilled oat-and-banana bowl topped with a set layer of chocolate. It takes inspiration from creamy porridge-style breakfasts, but chilling gives it a dessert-like finish.

Banana sweetens and thickens the base, while protein powder adds a salted caramel flavour. The crisp chocolate top gives the soft oats a contrasting texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 14g protein, 29g carbs, 6g fat.

The oats and banana provide most of the carbohydrates, while the soy protein isolate contributes protein. Chocolate and oil supply much of the fat; the amounts for these toppings are not specified, so the nutrition estimate is approximate. To balance the bowl, serve it with fresh fruit.

Choosing the oat base

Baby cereal: oats and quinoa baby cereal makes a fine, smooth base. Blended oats are the stated alternative and may give the mixture a slightly more textured feel.

Liquid: start with 180 g water or milk and add more if needed. The recipe gives a range of 180–200 g, so use the texture while cooking as your guide.

Getting a thick, smooth base

Banana: mash it before adding it to the pot so it mixes evenly through the cereal and protein powder.

Cooking: stir as the mixture heats and stop once it has thickened. The method does not give a cooking time, so rely on the consistency rather than a fixed number of minutes.

Making the chocolate shell

Gentle melting: microwave the chocolate with the oil and peppermint extract for about 20–30 seconds. Check it promptly, since the chocolate can burn.

Coconut oil: the recipe recommends coconut oil because it makes a harder shell than vegetable oil. Spread the melted topping over the cooled base.

Chilling and serving

Set time: refrigerate for at least 3–4 hours, or ideally overnight, so the chocolate layer can solidify before you eat it.

Serving: keep the bowl chilled until ready to serve. Pair it with fresh fruit if you would like something fresh alongside the sweet, rich topping.

Recipe notes & tips

• Mash the banana well so it blends smoothly into the oats.
• Stir the pot while cooking to help the mixture thicken evenly.
• Begin with 180 g liquid and add more within the stated range if the base seems too thick.
• Microwave the chocolate mixture for only about 20–30 seconds and check it before heating further.
• Let the base cool before spreading the chocolate over it.
• Wait until the chocolate shell is fully solid before serving.

Variations

• Use milk: choose milk instead of water for the cooking liquid.
• Choose blended oats: use blended oats in place of the oats and quinoa baby cereal.
• Adjust the mint: use less peppermint extract for a milder mint note.
• Change the oil: use coconut oil for the firmer shell recommended in the recipe.
• Add fresh fruit: serve with fruit on the side for a fresh contrast.

Common mistakes to avoid

• Skipping the mash: lumps of banana may remain; mash it before adding it to the pot.
• Adding too much liquid: the base may stay thin; begin at 180 g and add only as needed.
• Overcooking the chocolate: it can burn in the microwave; check it after about 20–30 seconds.
• Spreading onto a hot base: the topping may not sit as intended; let the oats cool first.
• Serving too soon: the shell may still be soft; chill for at least 3–4 hours and check that it has set.

How to store

Cover and keep refrigerated. The recipe does not specify a storage duration; chill until the chocolate shell is firm and serve cold. Reheating is not recommended if you want to keep the chocolate layer crisp.

Frequently asked questions