CHOCOLATE OATMEAL BOWL
- Yield
- 2 portions
- Portion Size
- 1 cup
Ingredients: | Measure: |
---|---|
J. Hungerford Smith® Peanut Butter Topping, warmed
|
1 tbsp |
2 cups | |
Reduced fat (2%) milk
|
1-1/2 cups |
Salt
|
1/8 tsp |
2 envelopes (1 oz each) | |
Old-fashioned rolled oats
|
1 cup |
Banana, sliced
|
1/2 |
Directions
-
Combine Reddi-wip, milk and salt in small saucepan; bring to a boil. Stir in cocoa and oats. Reduce heat and simmer 10 minutes, until oats are tender, stirring occasionally.
-
Divide oatmeal mixture evenly between two bowls. Top each with banana slices, a drizzle of peanut butter topping and additional Reddi-wip, if desired.
View Nutrition Information
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 280 mg | 28% |
Carbohydrate | 88 g | 28% |
Cholesterol | 15 mg | 5% |
Total Fat | 33 g | 52% |
Iron | 3 mg | 17% |
Potassium | 505 mg | 0% |
Calories | 740 kcal | 37% |
Sodium | 438 mg | 18% |
Protein | 14 g | 28% |
Polyunsaturated Fat | 1 g | 5% |
Saturated Fat | 16 g | 78% |
Sugars | 52 g | 5% |
Vitamin C | 3 mg | 5% |
Percent Daily Values are based on a 2,000 calorie diet