Chocolatey Buttery Oatmeal

Chocolate for breakfast That’s how hubby dear smiled!  It was a breakfast treat – indulgent, yet healthy. A pleasant change from the routine. It is really simple and easy.

Serves 2

1 cup Oats (I used Bob’s extra thick rolled oats) * can use steel cut/ pinhead oats. Cook as per manufacturer’s instructions before adding cocoa.

1 cup Milk * can be substituted with rice/almond/soy milk

1 cup Water

1 tablespoon unsweetened Cocoa powder

1 tablespoon nut butter * can use Almond/ peanut/cashewnut/ hazelnut butter * I used Almond butter

3 tablespoons Honey/ Agave nectar/ Sugar * I used organic honey

Pinch of Cinnamon

Pinch of Salt

Chocolate chips and toasted almonds for garnish (optional)

Method

• Heat water and milk in  a pan and bring to a boil. let it simmer.
• Reduce heat and add oats. Simmer over low heat. Add salt.
• Cook oats until thick. Stir in cocoa, honey and nut butter.
• Stir till the oats is cooked thoroughly and you get the desired consistency. If it’s too thick add water, if watery cook for another couple of minutes.
• Cover and sit the pan for a while.
• Sprinkle cinnamon. Stir oatmeal before serving. Garnish with chocolate chips and almonds. Have a chocolately buttery breakfast

The almond butter and milk gave a rich and creamy consistency. Adjust sweetness as you prefer, by adding more/ less honey. I put a few tablespoons of leftover inside the refrigerator. I scooped out, and had it after lunch like a cold dessert. It was yummy. Chocolate tastes good either way - Hot or Cold.

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