A creamy, chocolatey banana oatmeal naturally sweetened with ripe banana and flavored with cocoa powder — no added sugar needed.
Made with soy milk or any milk you like for a rich, smooth texture, this oatmeal comes together in about 5 minutes.
Simple enough for a busy morning and satisfying enough for an afternoon snack.
🌿 Looking for another quick oatmeal recipe?
Try this adzuki bean oatmeal porridge — equally speedy and just as comforting.
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🫕 Ingredients
- Oats — use quick oats or instant oats for the fastest result
- Cocoa powder — unsweetened pure cocoa powder (not hot chocolate mix)
- Ripe banana — the riper the better; a well-spotted banana brings natural sweetness without any added sugar
- Soy milk (or any milk of your choice) — unsweetened. If only sweetened milk is available, that works fine too.
- Beet sugar (optional) — if you want a little extra sweetness; a powdered type dissolves easily, but any sugar works here.
For exact quantities, see the recipe card below 👇
🥄 How to Make
- Slice the banana
- Slice the banana into bite-sized pieces.
🌿 Start with half a banana and adjust to taste.
- Make a cocoa paste
- Add the cocoa powder and water (2 teaspoon each) to a saucepan.
- Mix with a spoon or spatula until smooth and paste-like — this is the key to a lump-free, evenly chocolatey result.
- Add the remaining ingredients
- Add the soy milk (200ml) little by little, stirring as you go to dissolve the cocoa paste.
- Add the oats (30g) and sliced banana and stir to combine.
- Cook until thickened
- Heat over low heat, stirring constantly to prevent scorching, until thick and creamy.
- Add a little beet sugar to taste if needed.
📘 Variations
➤ Add some crunch — Top with a handful of crushed nuts for extra texture.
➤ Add a pinch of cinnamon — A dusting of cinnamon powder brings a warm, sweet aroma that pairs well with the chocolate and banana.
➤ Chill it for dessert — Let it cool to room temperature, then refrigerate until cold — it sets into something closer to a chocolate pudding.
For a smoother texture, either grind the oats before cooking, or blend the finished oatmeal until smooth before chilling.
📚 FAQ
Add a splash of milk and stir to loosen it to your preferred consistency. Oatmeal thickens as it cools, so if you prefer it on the looser side, take it off the heat a little earlier than you think.
Add a little more milk to balance it out. Next time, start with less cocoa powder and adjust from there.
Yes, any milk works — dairy or plant-based. The flavor will vary slightly depending on what you use, but the method stays the same.
If you feel like whispering a thought, asking a question, or simply saying hello — the comment section is always open 📮
🕊 More Oatmeal Recipes...
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Warm, comforting porridge recipes perfect for breakfast or a light dessert:
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Vegan dessert recipes naturally sweetened with ripe banana:
✏️ Recipe Card
Vegan Chocolate Banana Oatmeal
Equipment
- Knife and cutting board
- Saucepan
- Spoon
- Spatula
Ingredients
- 30 g instant oats
- ½ to 1 ripe banana
- 2 teaspoon cocoa powder (unsweetened)
- 2 teaspoon water
- 200 ml soy milk (unsweetened)
- beet sugar (to taste, optional)
Instructions
- Slice the banana — Cut the banana into bite-sized pieces. Start with half and adjust to taste.½ to 1 ripe banana
- Make a cocoa paste — Add the cocoa powder and water to a saucepan. Mix with a spoon or spatula until smooth and paste-like.2 teaspoon cocoa powder2 teaspoon water
- Combine — Add the soy milk gradually, stirring to dissolve the cocoa paste. Add the oats and sliced banana and stir to combine.200 ml soy milk30 g instant oats
- Cook until thickened — Heat over low heat, stirring constantly to prevent scorching, until thick and creamy.
- Finish — Add a little beet sugar to taste if needed.beet sugar
Notes
- Add crushed nuts for extra crunch
- Dust with cinnamon powder for a warm, sweet aroma
- Chill in the fridge for a chocolate pudding-like dessert; for a smoother texture, grind the oats before cooking or blend the finished oatmeal until smooth before chilling
If this recipe made its way into your kitchen, and you'd like to share that moment, feel free to tag @veginveganvegun or use #vegin_vegan_vegun.
Your quiet stories inspire me deeply 🕊️
🧺 From My Kitchen Notes
Somewhere in my recipe notebook, there's a small collection of vegan desserts made without added sugar.
This oatmeal is one of them — along with mung bean and banana cream, adzuki bean chocolate truffles, sweet potato kinako bliss balls, and steamed banana mochi.
Each one leans on the natural sweetness of its ingredients. Nothing more, nothing less.
For the days when you want something sweet and gentle.
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