Do you ever get into a breakfast rut? For years I’d eaten raisin bran with blueberries for breakfast. Then recently it’s been eggs over sautéed spinach with a tomato on the side. I need a break from that one too. So I opted for oatmeal this morning. Nothing like oatmeal to warm your belly on a cold morning. Since I’d been wanting to add food to this blog, I thought I should create my own recipe. Well I brainstormed and came up with what I thought was really creative. I started looking on Pinterest and I was pleased with myself that no one’s ever thought of mocha chocolate chip oatmeal. Woo hoo! Then I scrolled a bit more and saw that someone else had posted the same thing. Way to pop my bubble! 😉
I used Bob Red Mill’s old fashioned rolled oats because it retains the texture of the oats rather than getting mushy.
It takes about 10-20 minutes depending on whether you do an individual serving or double the recipe. Let me tell you, this was amazing! I scooped a few dollops into my cereal bowl and the steaming oatmeal caused the chocolate chips to melt on contact. The hard chalky chocolate became fudgey and glossy and I melted along with it.
And then you add the toasted almonds and you’re in oatmeal heaven. Hey, you deserve a little chocolate for breakfast. And it’s healthy too! You can substitute the sugar for honey or maple syrup or even sweetener if you prefer. Best oatmeal I ever had. Try it and I’m sure you’ll agree!
1 1/2 cups water or milk
1 T tablespoon cocoa powder
1/2 teaspoons instant coffee
1/8 teaspoon salt
Bring water to a boil. Stir in oats, espresso, cocoa powder, and salt. Bring back to a boil and reduce heat to medium-low. Simmer uncovered for 10-15 minutes, stirring frequently, until the oats reach your desired tenderness. Remove from the heat and stir in the sugar or agave nectar.
When the oatmeal is ready, serve hot with milk or cream on the side, and sprinkled liberally with the nut and chocolate topping.
- ½ C rolled oats
- 2 T sugar or equivalent of sweetener
- ½ tsp vanilla extract
- 1¼ C water or milk
- 1 T cocoa powder
- ½ tsp coffee crystals
- 1 T semi-sweet chocolate chips
- 1 T toasted sliced almonds
- Bring water to a boil.
- Stir in oats, espresso, cocoa powder, and salt.
- Bring back to a boil and reduce heat to medium-low.
- Simmer uncovered for 10-15 minutes, stirring frequently, until oats reach desired tenderness. Remove from the heat and stir in the sugar or preferred sweetener.
- Meanwhile, while the oatmeal is cooking, roughly chop the mixed nuts and chocolate chips.
- Mix them in a small serving bowl.
- When the oatmeal is ready, serve hot with milk, almonds and chocolate chips.