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
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Heat water and milk in a pan and bring to a boil. let it simmer.
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Reduce heat and add oats. Simmer over low heat. Add salt.
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Cook oats until thick. Stir in cocoa, honey and nut butter.
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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.
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Cover and sit the pan for a while.
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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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