I grew up in a small rural community. So small, we only had one fast-food place that primarily served ice cream and was only open during the summer months. There wasn’t any bakeries, pizza places or burger joints. We survived anyway. I know, I wonder how too. If you wanted something you had to make it.
I was born with a primary chocolate gene I am convinced. Prior to my baking days, I remember when I discovered the unsweetened cocoa container in the cupboard. I thought I was really getting away with something in finding it. It smelled amazing. I got out a spoon and dipped in. What the heck? It was awful! What a huge disappointment!
This oatmeal sure wasn’t a disappointment. It’s a great way to get your chocolate fix and your antioxidants at the same time. You can control how much sweetness you want with a drizzle of maple or agave syrup, some roasted coconut, or heck get out the sugar bowl, I wont tell. I added some roasted almonds, and it was like dessert before dinner.
Another great thing about this oatmeal is that it makes 4 to 6 servings. I just cooked it all up and put it in separate bowls. I had breakfast for the week.
Quick Cocoa-Almond Oatmeal
- 4 cups almond milk
- 2 cups quick oats
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 4-6 tbsp sliced roasted Almonds
- Bring milk to a boil in a medium saucepan. Stir in oats, cocoa powder and salt. Return to a boil, then reduce heat to medium. Cook until thickened, about 2 minutes. Spoon into serving bowls, garnish with almonds, and a drizzle of agave syrup.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Now i’m headed over to wake up the Fiesta Friday parties with this wholesome breakfast hosted by the wonderful Angie at The Novice Gardner and co-hosted by the equally grand Selma @Selma’s Table and Sue @birgerbird.