If you ever feel the need to eat chocolate for breakfast but want something more reasonable than a straight up handful of chocolate chips- here’s your solution! This version is made with dark cocoa powder and maple syrup, but still has all the jazz.
I was craving a bowl of oatmeal the other day, which is pretty rare for me, I’m more of a toast girl in general. So, I decided I’d make the most of it and throw everything in my pantry into this one bowl of oatmeal. In went a handful of trail mix, some chia seeds, a little coconut, and then I eyed a container of Ovaltine. Remember Ovaltine? I stood there for a minute with my face scrunched up wondering if this was a bad plan. Well, in went a scoop and so was born chocolate oatmeal. Ovaltine oatmeal wasn’t bad, but the idea needed a bit of finessing.
Let’s Get Our Oats On!
- 1 cup Water
- 1/2 cup Quick Cooking Oats*
- 1 teaspoon Unsweetened Dark Cocoa Powder
- 1 Tablespoon Pure Maple Syrup or Agave Nectar
- 2 Tablespoons Dried Cherries
- Pinch of Salt
- 4 cups Water
- 2 cups Quick Cooking Oats
- 4 teaspoons Dark Cocoa Powder
- 1/4 cup Pure Maple Syrup or Agave Nectar
- 1/2 cup Dried Cherries
- 1/8 teaspoon Salt
- Bring water to a boil in a small covered pot.
- Stir in remaining ingredients and cook for 1 minute.
- Cover, remove from heat and let sit for 3-4 minutes until thickened to your preference. Stir occasionally.
- Combine ingredients in a microwave-safe bowl.
- Microwave on high for 2 minutes or until thickened to your preference.
- Remove from microwave and stir.
- Microwave ovens vary in power, therefore cooking times may vary.
- *Substitution: You can definitely substitute Steel Cut Oats, just follow the instructions on the package for preparation.