Chocolate Oatmeal with Caramelized Bananas and Toasted Hazelnuts

  in Breakfast, Recipes

2 cups milk of your choice, dairy or vegan
1 1/2 cups water
1 teaspoon vanilla
3 tablespoons maple syrup + more for drizzling
pinch sea salt
2 cups rolled oats
3 tablespoons unsweetened cocoa powder
1/3 cup toasted, chopped hazelnuts
2-3 bananas, sliced thick, about 1/2 inch
1/3 cup cane sugar
cooking spray

  1. Bring milk, maple syrup, vanilla and pinch of salt to a boil in a large saucepan over medium-high heat.
  2. Stir the oats and cocoa powder  together in a small bowl and add to the milk. Reduce heat to medium. Cook, stirring frequently, about 10 minutes or until cooked to desired consistency.
  3. While oats are cooking, pour sugar into a bowl, add the banana slices, and toss to coat.
  4. Spray a cast iron pan with cooking spray and heat over medium high heat. Add bananas and cook until golden brown underneath, about 3-4 minutes.
  5. Gently flip bananas over and reduce heat to medium. Cook until browned and transfer to a plate covered with parchment paper or wax paper. Serve atop oatmeal with the chopped hazelnuts and drizzle a little more maple syrup over.