Bernetta Ingredients
- 30g oats
- 1 tsp chia seeds
- ⅓ medium banana (35–40g), mashed
- 100 ml unsweetened almond or semi-skimmed milk
- 30 ml water
- 1 tsp unsweetened cocoa powder
- 1 square (5g) 85% dark chocolate
- 2 tbsp 0% Greek yoghurt
Method
- Add ⅓ ripe banana into a pan and mash directly in the pan with a fork until mostly smooth. (Remember the riper the banana = sweeter and more brownie-like porridge).
- Pour in 100 ml milk and 30 ml water.
- Sprinkle in 1 tsp cocoa powder and whisk/stir to fully dissolve the cocoa (pre-mixing prevents little cocoa clumps later).
- Stir in 30 g oats and 1 tsp chia seeds until everything is evenly combined.
- Put the pan on low–medium heat and stir continuously for the first 1–2 minutes to stop sticking.
- Keep it at a gentle simmer (soft bubbles around the edges), stirring every 20–30 seconds, until thick and glossy, about 3–5 minutes.
- If it tightens too fast, add a splash of milk or water or if it’s loose, cook 30–60 sec more.
- Take the pan off the heat.
- Make the chocolate-yoghurt topping and put 1 square (5 g) dark chocolate in a small heat-safe bowl.
- Microwave the chocolate for 10–20 seconds (just until soft) or set the bowl on top of the warm (but off-heat) saucepan for a minute, then stir.
- Stir in 2 tbsp Greek yoghurt until silky and evenly chocolatey. (It will thicken slightly as the chocolate cools.)
- Spoon the oats into a bowl or into a container if you’re meal-prepping.
- Keep the topping separate if storing for later. When serving, dollop the chocolate yoghurt over the oats.
- Optional finishing touches: a tiny pinch of sea salt, extra cocoa powder dusted on top, or a few cacao nibs.
Serves 1 | ~296 kcal | Fibre: 7.1g | Sugar: 4.5g
