It may not be the most intuitive choice, but hot cereal still counts! I’ve been itching to share this recipe with you guys for a while now and today seemed like a good day to introduce it. Some days just call for chocolate. Why fight the craving when you can enjoy it in the context of a healthy breakfast? Win-win situation.
This recipe sneaks in a little pumpkin for an added boost of fiber, potassium (great for easing post-workout aches), and vitamins A and C. Feel free to skip it or swap in half a banana or even a half-cup of roasted butternut squash, mashed up. The flax provides some heart-healthy omega-3’s, and you’ll get some protein from the egg whites. I’ve been enjoying this with dark (or black) cocoa powder for an extra-rich taste that’s smooth and not at all bitter, but you can totally make it with regular cocoa powder instead.
- 1 cup water
- 1/3 cup rolled oats
- 1 tablespoon ground flax
- 1 tablespoon black cocoa powder or dark cocoa powder
- 1 teaspoon cinnamon
- 1/4 cup pumpkin puree
- 1/4 teaspoon vanilla extract
- 1/4 – 1/3 cup liquid egg whites (optional)
- Bring water to a boil in a small sauce pot.
- Add oats, flax, cocoa, cinnamon, and pumpkin. Stir well and lower heat to medium-low.
- Allow to cook for a few minutes, stirring occasionally to prevent sticking to the bottom of the pan, until almost all liquid has been absorbed.
- Mix in vanilla and allow to cook another minute before adding the egg white, if using.
- Stir vigorously for 2 to 3 minutes or until oats are fluffy. Cover and turn off heat. Allow to sit about 5 minutes before pouring into a bowl.
- Enjoy warm and topped with your favorite toppings sauce as nut butter and a sprinkle of dark chocolate chips.
What’s your favorite type of chocolate?
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