Good morning and happy Monday. Did you know that today is National Cereal Day? The folks at General Mills sent me this adorable bowl (made by Sarah) to celebrate.

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. 

Ingredients:

• 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)

Directions: 

1. Bring water to a boil in a small sauce pot.
2. Add oats, flax, cocoa, cinnamon, and pumpkin. Stir well and lower heat to medium-low.
3. 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.
4. Mix in vanilla and allow to cook another minute before adding the egg white, if using.
5. 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.
6. 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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