I spent the last year developing this recipe… Just kidding. But I did take a year off from posting on this blog. It wasn’t intentional. I was just busy, you know, watching friends everyday, exploring around the Chicago dining scene, being the first person to arrive at Mariano’s every Saturday morning.. Seriously though, I have missed posting on here and I truly spend 95% of my day thinking about food, preparing food, or planning ahead about food that we’ll be preparing. It’s fun for me to share my thoughts and adventures in the kitchen and it’s also fun for me to look back at previous posts, kind of like a journal or a diary. I’m excited to start this up again and I’m excited that you chose to read along!
Oatmeal, as I’ve mentioned before, is one of my favorite foods. I love any dessert with oats in it. And I love any breakfast item that tastes like dessert. This recipe was inspired by a muffin recipe that Al’s co-worker shared with us (and that I plan on sharing in the future.) Al and I tested it a few times to get it just right, and it is SO good. It’s sweet without adding very much sweetener, chewy, coffee-y, and keeps me full for a while! Hope you like it too!
- ½ mashed banana
- ½ cup rolled oats
- ¾ cup almond milk, sweetened or unsweetened
- 1 tsp chia seeds
- 1 tsp honey
- 1 tsp espresso powder, or instant coffee
- Mash banana in a jar or bowl with a lid. Add the remaining ingredients and shake. Place in the refrigerator overnight, or for at least 2 hours.