[This post has been updated with new photos on 8/28/2015.]
My friends, let me tell you the story of how Thin Mints Oatmeal came to be…
I have a love-hate relationship with bananas. In general, I kind of hate them. I rarely eat them plain; their taste and texture make me gag a little if I’m not in the right mood. On the other hand, they are just wonderful. They are a natural sweetener, super cheap, and versatile. I can put them in sandwiches, smoothies, oatmeal, or baked goods, which is why–despite my on-and-off hatred of them–I almost always have some on the counter.
I had one banana left on the counter, and it was looking pretty sad and close to death. I was much more in the mood for apple cinnamon, but that banana demanded my attention, and soon. Begrudgingly, I began cooking the oats and mashing the banana.
But then I had the idea: mint chocolate chip, one of my favorite flavor combinations. But how does a banana fit into the equation? Just like I used it for my lemon poppy seed oatmeal, the banana sweetens the oatmeal, and it also bulks it up both literally and nutritionally! Because of the strength of peppermint oil, you most definitely will not taste the banana. Which is exactly what I wanted that day. No banana.
And then I took my first bite. BLISS. PURE BLISS. Instantly, I thought of Girl Scout Thin Mint cookies, and the nostalgia kicked in. Since that day, Thin Mints Oatmeal has been one of my absolutely favorite recipes.
What you'll need:
- 1 cup milk of choice, or water
- 1/2 cup regular rolled oats (I use Country Choice Organic)
- 1 ripe banana
- 1/4 tsp peppermint oil or extract
- 4-5 tsp of cocoa powder
- pinch of salt
- handful of semisweet or dark chocolate chips (optional)
How to make it:
- Bring milk (I use an equal mixture of almond milk and water) to a boil, add oats, and reduce heat to medium.
- Mash up the banana thoroughly (until NO chunks are left). If you don't mash it enough, you'll end up getting tastes of banana during your mint chocolate chip experience, which is not ideal. Once it's all perfectly mashed, add to the pot.
- Once more of the liquid has absorbed, add peppermint oil, cocoa powder, and salt. Stir, and watch your oatmeal transform into fudgy goodness.
- If you'd like to add any additional ingredients (coconut oil, sunflower seeds), do so now.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice and sprinkle some chocolate chips (or carob chips) on top. If you have fresh peppermint, use a peppermint leaf for garnish! 🙂