When you wake up craving chocolate, but need something easy, creamy, hearty and filling! This is my new favorite breakfast!
3/4 cup quick cooking rolled oats (I used Bob’s Red Mill Quick Cooking Rolled Oats which are organic and gluten-free)
2 cups water
1/4 teaspoon salt
1 tablespoon cacao powder (or 2 tablespoons baking cocoa)
1/2 cup unsweetened chocolate almond milk (or milk of your choice)
1/4 cup maple syrup (I used Costco Kirkland Signature Organic Maple Syrup)
2 tablespoons chocolate chips (I used Enjoy Life Dairy Free and Vegan Mini Chocolate Chips)
Bring the water and salt to a boil (high heat) in a medium sized saucepan.
Stir in the oats and reduce the heat to medium-low.
Simmer uncovered for 3 minutes or until oats are soft. Stir often while cooking.
After oats are finished cooking, remove from the heat and immediately stir in the cacao powder, unsweetened chocolate almond milk, maple syrup and chocolate chips.
Stir well. The chocolate chips will melt (you want this to happen!)
Divide the oatmeal between two bowls. Top with a dusting of cacao (or cocoa) and additional chocolate chips if desired.
Eat and enjoy!
Tips and Tricks:
Reduce the amount of maple syrup if you don’t want it quite as sweet.
Use regular oatmeal in lieu of the brand I used. Just cook it according to the package directions, then add in the cacao powder, almond milk, maple syrup and chocolate chips.
Don’t LOVE milk chocolate? Turn this recipe into Chipper’s White Chocolate Vanilla Oatmeal! Instead of milk chocolate chips, use white chocolate chips and instead of chocolate almond milk, use vanilla almond milk. Replace the cacao powder with 1 teaspoon vanilla. This version of the recipe will only remain vegan if you use a vegan white chocolate chip.