Chocolate Covered Banana Oatmeal

The keys to a good oatmeal, for me, are:

  1. tastes good
  2. as low in refined sugar as possible
  3. substantial and hearty

I love PB&J Oatmeal, and it’s my go-to breakfast when I know I’m going for a long run. All that extra sugar from the jelly keeps me happily chugging when the miles start to feel long.

But. I don’t run every day. And I certainly don’t do long runs every day. So, I don’t always need that extra boost. Because of that, chocolate covered banana is my go-to oatmeal recipe. This is the one I make almost daily.

Chocolate Covered Banana Oatmeal

Serves 2 (refrigerate half for tomorrow if cooking for one, or double as needed if cooking for more than two)


  • 1 ripe banana
  • 1 cup of rolled oats
  • 2 cups of water
  • 1 tablespoon of unsweetened cocoa powder
  • a dash of salt
  • 2 tablespoons of seeds (either flax, chia, hemp, or a mix of all three)
  • 2 tablespoons of natural peanut butter, divided (the only ingredient listed on the back of the jar should be peanuts)
  • Another banana, sliced into thin rounds

Mash the banana in a pot and add the oats, water, cocoa powder, and salt. Stir to combine and then bring to a boil. Give it another stir and then lower the heat to medium. Let it bubble and cook down for a few minutes, stirring occasionally.

Once it’s to the consistency you like, turn off the stove and stir in the seeds. Divide the oatmeal into two bowls. Place a 1 tablespoon dollop of peanut butter into each bowl and then arrange half of the banana slices around the peanut butter in each bowl.

Serve and enjoy. ❤


A few ??s you might have:

  • Aren’t bananas really sugary, though? Aren’t they too carb-y? Let me preface this by letting you know I get really aggravated when people talk crap about bananas, like they’re the spawn of Satan or something. No one ever became overweight or got diabetes from eating a banana-sweetened oatmeal for breakfast. There is nothing wrong with bananas. Yes, they have sugar. Yes, they have carbs. They also contain fiber, tons of potassium, and are a good source of vitamin b-6, vitamin c, and magnesium. The fiber slows your body’s digestion of the banana, giving it more time to use it as fuel instead of immediately storing it as fat. Compare it, for instance, to a coke. A coke contains no fiber. When you drink a coke, it is almost immediately digested and stored as fat. There is nothing in it to slow that digestion–no fat, no protein, no fiber. Unlike bananas. Bananas will digest slower and they’re chock full of goodness that your body needs and craves. So stop worrying about bananas.
  • Why the seeds? It’s in the other oatmeal recipe, and it’s in this one. Are they an integral part of the recipe? Can I leave them out if I don’t have them/don’t feel like buying them? I mean, they’re not integral to the structure of the oatmeal. So in that regard, yes, you can technically leave them out. But they’re really freaking good for you, are a good source of omega-3, and they provide some more plant-based protein alongside the peanut butter. They’ll help keep you full until lunchtime (because you more than likely don’t need a mid-morning snack). At home (where we eat 95% of our meals…the rest being eaten at family or friend’s homes), my family very, very rarely eats meat. We also eat minimal amounts of dairy. Because of that, I like to add in plant-based protein where I can.
  • How is this sweet enough? Do your kids eat this? The less sugar you eat, the less sugar you crave and the sweeter foods will taste because your tolerance for it gets lowered. It’s like alcohol. If you don’t drink much, one glass of wine might make you tipsy. But if you’re an avid drinker, you can handle an entire bottle. I would encourage anyone to cut down on their sugar consumption (including fake sugar). As for my kids, the short answer is yes and no. My four year old and my two year old love oatmeal. My six year old isn’t much of a breakfast/morning person. She grumbles/whines when I make oatmeal, but she does the same with virtually anything else I try to serve for breakfast. I make oatmeal nearly every weekday, and my six year old typically does not eat it. Her typical breakfast is a plain piece of whole wheat toast and a banana/apple/other piece of fruit.

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