This chocolate oatmeal is my go-to breakfast these days. Truly, I never get sick of it; I always look forward to it.
I simply cook it up the night before and pop it in the fridge in a bowl covered with a side plate, ready to pull out in the morning. So easy.
Now, you may be wondering about some of the ingredients I've included in this recipe, so let me talk you through them.
Salt is great with stevia-based sugars (like Natvia), because it helps balance out some of the bitterness.
Natvia is a healthy natural alternative to sugar as it doesn't spike blood sugar levels.
Mesquite powder is a MUST in this recipe. Find it at your local health food store (I buy the Lifefoods variety). It adds a butterscotchesque back flavour to the oatmeal and really takes this dish into the heavenly realm. I've made this oatmeal without Mesquite powder many times when I was out of stock, but it is FAR better with it. Trust me.
Chia seeds help the pudding to set and they're a great source of omega 3 essential fatty acids so I like to pop them into various things I make.
Protein powder makes this breakfast a complete meal, rather than a carb fest.
- 1/2c rolled oats
- 1c water
- Pinch natural rock salt
- 1/3c almond milk
- 1.5T cocoa
- 1.5T Natvia
- 1T Mesquite powder
- 1T chia seeds
- 3T protein powder (I use this brand)
- Dash of natural vanilla essence
Place rolled oats, water and salt in a small saucepan and bring to a boil. Turn off heat and keep stirring oats until they soften and the water around them thickens.
Stir in the rest of the ingredients and blend with a stick blender until a smooth, pudding-like consistency is achieved.
Serve warm, or transfer to a bowl or lidded container and refrigerate overnight.
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