Once upon an afternoon, Chocolate Covered Katie posted this Reeses Peanut Butter Cup Baked Oatmeal recipe. And even though it was lunch time, and I had already eaten oatmeal for breakfast that morning, I almost dropped what I was doing and whipped up the recipe on the spot, right there and then. Because, well… just look at it!
[image via CCK]
But for whatever deranged and insane reason, I ended up not making this for lunch that day. And because the next morning, I really wanted this but also really felt like having good old fashioned oatmeal in a bowl (I’m like a stupid, stubborn 2-year-old) I turned Katie’s (Chocolate Covered Katie) Peanut Butter Baked Oatmeal into Katie’s (Hungry Runner Katie) Chocolate-Banana Almond Butter Oatmeal.
And, next time on Pointless Stories About My Obsession with Chocolate Covered Katie Recipes: The time when I finally made the Reeses Peanut Butter Cup Baked Oatmeal.
But for now, without further ado…
Chocolate-Banana Oatmeal with Almond Butter
1/2 cup quick oats
2 T ground flax seed (optional)
1/4 tsp. vanilla extract
1/4 cup mashed banana + 1/2 of a banana cut into slices
2/3 cup milk of choice (I used unsweetened, vanilla soy)
1 (scant) T cocoa powder (You can use a whole, full tablespoon if you want it to be extra chocolatey!)
1 T almond butter (pre-softened in the microwave so that it mixes easily)
Handful of chocolate chips (Optional..I actually didn’t put any in, but if you want to splurge, go for it!)
1. Mix everything except the banana slices together in a microwaveable bowl.
2. Add in the banana slices and mix gently so that they don’t get too mashed up.
3. Microwave for 1:45- 2 minutes.
4. Optional: top with a dash of cinnamon.