Guys, as shocking as it sounds….I’m getting bored of peanut butter.

…

WHUT?!?!?!!!!

I know, I was shocked to hear it from myself. Well, the fact that I had a serving every single day probably makes sense. Which is why I topped my oatmeal with my almond butter instead of peanut butter. Oddly enough, I never got over chocolate. And you know it’s not breakfast without chocolate. I encourage you to have your sweet craving food after a workout or for breakfast so you can get it out of the way and not become a hangry monster at midnight. This bowl is even healthier because I used raw cacao powder. Of course, you can use cocoa or carob powder.

I personally love adding carob chips or dark chocolate chunks into my chocolate oatmeal. Another great idea would be chopped dates to taste almost caramely and honey-like.

RECIPE

• 1/2 cup gluten free rolled oats
• 2-3 TBSP raw cacao powder
• 1/2 tsp cinnamon
• Stevia to taste, or any other sweetener of choice
• 1 cup cashew or coconut milk, can be subbed for water or any milk
• 1/2 tsp maple or vanilla extract
• 1/2-1 full overripe banana
• Opt: carob, cacao or dark chocolate chips, almond butter, coconut, peanuts, etc.
• Thickener of choice

PROCEDURE

1. Heat a pot on medium heat and fill with the cashew milk.
2. Pour in the rolled oats and stir well.
3. Let simmer on low-medium heat until the liquid is mostly absorbed.
4. Add in the thickener when the oats are cooked and stir constantly, unless if using yogurt or a dry thickener.
5. Stir the raw cacao powder until the oatmeal absorbs it completely.
6. Mash the banana thoroughly. Stir it along with the rest of the wet ingredients and Stevia.
7. Cook until the liquid evaporates and serve.

When do you start summer? My last day of school is tomorrow, actually, so be on the lookout for more content!