INGREDIENTS

• 1 cup old-fashioned rolled oats use GF oats if necessary and you can use steel cut oats, but the cook time is longer
• 1 large or 2 small ripe speckled bananas, cut into fourths or chunks (it doesn't matter)
• 1/8 teaspoon sea salt
• 2 cups water
• 1/2 - 1 Tablespoon unsweetened cocoa powder or raw cacao powder up to you
• Optional: scoop of protein powder (unflavored, vanilla or chocolate)
• 1/2 teaspoon vanilla extract or 1/4 teaspoon vanilla powder
• Plant milk or dairy milk of choice to finish
• Toppings: extra banana slices, flaky sea salt, walnuts, cacao nibs or mini chocolate chips

DIRECTIONS

1. Place the oats, banana pieces, salt, water, cacao powder, and vanilla in your STAUB saucepan and bring to a boil over high heat. Stay close and do not let the pot overflow. Lower the heat to a simmer and gently cook the oats until tender, stirring occasionally and smashing the banana pieces to break them down. I like my oats pretty soft, so I cook them for about 15 minutes. But if you like them a little chewier, feel free to cook them for less time.
2. Stir in milk according to desired consistency. I usually add about 1/2 cup or more if I add protein powder.. Stir oats continuously until milk is absorbed and oats are creamy. Add more milk as desired.
3. Top as you wish!

Notes:

• Leftovers can be refrigerated for several days and reheated in a saucepan over medium heat with additional milk.
• Leftovers can also be blended into a smoothie with additional almond milk or beverage of choice.