Cocoa-Kissed Banana Oatmeal

Cocoa-Kissed Banana Oatmeal

[breakfast]
Bananas and cocoa are a perfect taste pairing. The banana slices melt into the oatmeal as they soften and sweeten in the oven.
Supplies
1½-quart (1.5 L) glass or ceramic baking dish, baking spatula or wooden spoon, measuring cups, measuring spoons, dinner knife, oven mitts
Ingredients
1 cup (250 mL) rolled oats, traditional or quick-cooking (but not instant)
1 Tbsp (15 mL) unsweetened cocoa powder
pinch of salt
1½ cups (375 mL) warm tap water
⅛ tsp (0.5 mL) vanilla
1 banana
brown sugar or maple syrup and milk to serve
  1. Preheat the oven to 400°F (200°C).
  2. In a baking dish and using a baking spatula or wooden spoon, stir together the rolled oats, cocoa powder, and salt. Mix in the water and vanilla. Don’t worry if the cocoa powder doesn’t mix in completely at this point.
  3. Peel the banana. Use a dinner knife to cut half of the banana into slices. Stir the slices into the oatmeal mixture. Save the other half of the banana for topping the oatmeal later.
  4. Bake on the middle rack of the oven, uncovered, for 15 minutes, just until the water is absorbed into the oats.
  5. Get help taking the dish out of the oven. Cool a few minutes until just warm, then get help or wear oven mitts to spoon the oatmeal into serving bowls and serve sprinkled with brown sugar or drizzled with maple syrup, a splash of milk and slices from the remaining half banana.
Makes 2 cups (500 mL).
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