Banana chocolate oatmeal
May 07, 2017
One of the quickest and most nutritious breakfasts of them all - the good old oatmeal.
As I'm gluten intolerant I use gluten-free oats (quinoa, rice or millet flakes works great as well).
This is one of my favorite oatmeals but there are plenty of other variations depending what you like or have in you kitchen while making it. I'll give you couple more options soon so stay tuned!
INGREDIENTS
OATMEAL
- 1 cup gluten free oats
- half banana
- 1 teaspoon carob
RASPBERRY SAUCE
- handful of raspberries (fresh or frozen)
- 2 tablespoons water
- 1 tablespoon flaxseed
TO SERVE
- half banana
- 1 teaspoon cacao nibs
- 1 teaspoon coconut flakes
INSTRUCTIONS
Cook oats with mashed banana and carob powder stirring occasionally while cooking raspberries with water and the flaxseed (it will give it thickness and a bit of marmalade-ish texture) in the other pan until it gets the consistence of a sauce.
First put oatmeal to the bowl gently pour the raspberry sauce on top and serve with fresh fruit, cacao nibs, coconut flakes or anything you like or have in the kitchen at the moment.
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