Have your fruit and a little luxury too with this kid-friendly healthy chocolate and banana oatmeal recipe. Short on time in the morning? Try our overnight oatmeal variation.
- 1 cup water
- Pinch of salt
- ½ cup old-fashioned rolled oats
- ½ small banana, sliced
- 1 tablespoon chocolate-hazelnut spread
- Pinch of flaky sea salt
- Step 1
Bring water and a pinch of regular salt to a boil in a small saucepan. Stir in oats, reduce heat to medium and cook, stirring occasionally, until most of the liquid is absorbed, about 5 minutes. Remove from heat, cover and let stand 2 to 3 minutes. Top with banana, chocolate spread and flaky salt.
Overnight oats variation
Combine 1/2 cup old-fashioned rolled oats with 1/2 cup water and a pinch of salt in a jar or bowl or jar. Cover and refrigerate overnight. In the morning, add toppings. Eat cold or heat up. Makes about 1 cup.
Steel-cut oats variation
Bring 1 cup water and a pinch of salt to a boil in a small saucepan. Add 1/3 cup steel-cut oats, reduce heat to a bare simmer, cover and cook, stirring occasionally, until most of the liquid is absorbed, 15 to 20 minutes. Remove from heat and let stand, covered, 2 to 3 minutes. Add toppings. Makes about 1 cup.
People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Serving Size: 1 1/2 cups Per Serving: 295 calories; protein 6.6g; carbohydrates 50g; dietary fiber 6.3g; sugars 17.2g; fat 8.7g; saturated fat 5.8g; vitamin a iu 32.9IU; vitamin c 4.4mg; folate 32.2mcg; calcium 29.7mg; iron 2.7mg; magnesium 135.8mg; potassium 401.7mg; sodium 230.5mg; thiamin 0.3mg; added sugar 9g. Exchanges:
2 starch, 1 fruit, 1/2 other