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.
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)
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.