Porridge al cioccolato e banana

Ingredienti

• 1/3 cup gluten-free rolled oats
• 1 ripe banana (mashed)
• 2/3 cup non-dairy milk of choice (I used almond milk)
• 1 tablespoon cocoa powder
• 1 teaspoon coconut oil
• 1 tablespoon maple syrup (optional)
• 1/2 banana (sliced)
• 1 tablespoon dark chocolate chips
• Additionally: hemp seeds (chia seeds, nut butter, and/or toasted nuts to add on top)

Preparazione

1. 1

   In a small saucepan, combine oats, mashed banana, milk of choice and cocoa powder. Simmer until milk has absorbed into the oats, about 5-8 minutes, stirring occasionally.

2. 2

   While the oats are cooking, heat up a small sauté pan with coconut oil and maple syrup (if using) to medium heat. Add the banana slices and let them sauté for 2 minutes on each side, or until golden brown.

3. 3

   Place the oatmeal in a bowl once it’s fully cooked, and top with chocolate chips, sautéed bananas, and any other toppings you’d like. Enjoy immediately!