Vegan banana oatmeal with chocolate syrup

Vegan banana oatmeal with chocolate syrup

Cooking oats with bananas adds natural sweetness and a custard-like texture to the porridge.

Recipe and styling by Illanique van Aswegen

Photograph by Adel Ferreira

Vegan banana oatmeal with chocolate syrup

Serves: 4

Instructions

1

Combine 190g maple syrup, 30ml (2 tbsp) cocoa powder, 7,5ml (1½ tsp) vanilla essence and 60ml (4 tbsp) water in a saucepan over medium heat. Whisk until smooth, simmer, 3 minutes, and set aside. Combine 3 (360g) medium mashed bananas, 200g rolled oats, 60ml (4 tbsp) maple syrup, 15ml (1 tbsp) vanilla essence, 2 tins (800ml) coconut milk and a pinch salt in a pot over medium heat. Cook, 10 – 12 minutes, until tender. Melt 10ml (2 tsp) coconut oil in a frying pan over high heat. Add 2 (240g) sliced medium bananas and 10ml (2 tsp) brown sugar, and fry, 1 minute per side. Top off each portion of oatmeal with a drizzle of the chocolate syrup and fried bananas. Sprinkle 5ml (1 tsp) chia seeds and 15ml (1 tbsp) chopped pistachios over each portion before serving.

Notes

Make a big batch of the chocolate syrup in advance and store in a sealed container in the fridge for up to 2 weeks. Use as required.

 

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