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