Cold winter mornings call for a warm, comforting breakfast that will fuel your body and your soul. This vegan chocolate banana bread oatmeal is just the thing to get you out of the door feeling satisfied and ready to take on the day.
When you take your first spoonful of this chocolate banana bread oatmeal you will go mmmmm, and ahhhhh, and smile, because it tastes like banana bread, without the flour, sugar, and calories. It’s one of those things that feels like a guilty pleasure, but it’s not, unless you consider a few chocolate chips to be taboo. If you do, then leave them out. Think about all of the flavored instant oatmeal packets you’ve eaten, and/or fed to your kids in the past. Those things are loaded with sugar and ingredients I can’t pronounce. This oatmeal, it’s all good.
If you like banana bread with walnuts and chocolate chips, this is your kind of breakfast. The sauce is a simple mixture of banana, vanilla, almond milk, a small amount of brown sugar, ground flax seed, cinnamon, and vegan chocolate chips that you heat on the stovetop. That’s it, done.
The walnuts are toasted until they’re a light brown, and crispy. My husband thought up a genius way to do this without dirtying a pan. He used our air popcorn popper. Just one quarter cup of nuts at a time and they’ll be perfectly toasted, and the skins will fly off during the process, which means a less bitter tasting walnut. Yep, he’s pretty smart.
If you make this on a weekend, and have the time, make steel cut oats that take a while to cook. They truly are the best. But if you’re in a big hurry and don’t have time for that, then use quick cooking oats that you can pop in the microwave or whip up on the stovetop in two minutes. Whatever works for your busy morning.
Once the chocolate banana bread sauce it done, and the nuts are toasted, and the oatmeal is cooked, drizzle a few spoonfuls of the sauce on the oatmeal, stir until it’s incorporated throughout, add the nuts on top, and dig in.
I can’t tell you how good this is in words, it’s truly one of those things that makes you stop for a second and really savor the flavors of what you’re eating.
If your mornings are like hurricanes, all chaotic and hurried, prepare everything (except the oatmeal) the night before, divide the sauce, nuts, and oatmeal into separate servings and storage containers so you can take it with you and make it at the office, or school, or wherever you go in the morning. If you have access to a microwave you’ll be able to make this on the go.
A fast breakfast doesn’t have to mean unhealthy or boring. Say no to donuts, bagels, or a stop at a drive-thru window. This chocolate banana bread oatmeal is better tasting, will keep you satisfied until lunch time, and it’s soooo much better for you. Why wouldn’t you choose this for breakfast?
Some of the things I used to make this recipe. Click on the image to purchase.
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Yields 4-6
Cold winter mornings call for a warm, comforting breakfast that will fuel your body and your soul. This vegan chocolate banana bread oatmeal is just the thing to get you out of the door feeling satisfied and ready to take on the day.
15 minPrep Time
5 minCook Time
20 minTotal Time
Save RecipeIngredients
- 2 cups of oatmeal
- 1/2 teaspoon of sea salt
- 4 cups of water – slightly less if you like yours thick
- Banana bread sauce
- 2 bananas - mashed
- 1 teaspoon of brown sugar
- 1/4 cup of vegan chocolate chips – I use Enjoy Life brand
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 cup unsweetened almond milk
- 1 teaspoon ground flax seeds
- 1/2 cup of chopped toasted walnuts
Instructions
- Put all of the banana bread sauce ingredients in a medium sauce pan and heat on low heat until the chocolate chips melt and the mixture begins to boil. Remove from heat.
- Cook the oats.
- Microwave – combine the oats, salt, and water in a medium size bowl and heat for 2 minutes. Watch carefully to make sure it doesn’t boil over.
- Stovetop – bring the water and salt to a boil on medium heat. Add the oats and stir until it reaches the consistency that you like.
- Divide the oatmeal into four to six servings and drizzle the sauce on to taste. Top with the toasted walnuts.
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