The secret to oat batter? Your food processor. For this recipe as also for the previous one, I blended the oats with the other ingredients and got a yummy, sweet cake batter like consistency. I have a GIANT pile of speckled bananas sitting on my kitchen table so it was a toss up between making this and more nana ice cream...this won out! Though I plan on freezing a few bananas for ice cream of course.
I was thinking of turning this blog into more of a health and wellness blog that includes not only recipes but also posts about running, exercise in general, tips and trick to make your life easier, yoga etc. I've written a few articles for Mindbodygreen and Personal Growth and here and I want my readers to also hear my voice not just for food but also for health in general. So stick around and feel free to let me know what kinds of posts you want to read!
1.5 cups of gluten-free rolled oats
3 ripe bananas
1/4 cup of coconut sugar
2 tsp of cinnamon
A few splashes of non dairy milk
2 tbsp of cocoa powder
2 tbsp of peanut butter (optional)
Put the banana layer ingredients in your food processor and process on high. Scoop into a bowl. The batter will be just like cake or pancake batter. Process the chocolate layer ingredients. Layer the ingredients in a mason jar by scooping the banana layer into the jar then pouring chocolate on top then the batter then chocolate. You can decorate the top with banana slices or coconut cream.
Notes: you can use an avocado for the chocolate layer and omit one banana. You can nix the coconut sugar if you don't think you need it since the bananas are sweet. You only need a little bit of the milk; you don't want either layer runny. In place of the cocoa, you can use a chocolate protein powder or cacao powder. You can also use coconut cream instead of chocolate to make this a banana cream pie jar of oats. To cut down on fat, omit the peanut butter.
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