If you loved those sweet chocolate cereals as a kid, you’re going to love this grown up version. Adding cocoa, maple syrup and almond butter to oatmeal is a beautiful way to start our day. Top it with some berries or banana slices and you’ve got a fast and easy, nutrient-balanced, weekday breakfast that will be a treat for the entire family.
Chocolate Almond Oatmeal
1 cup old-fashioned oats
2 1/2 cups fat-free milk, soy milk or other plant-based milk
1/4 teaspoon salt
2 tablespoons cocoa powder
3 tablespoons almond butter
1-2 tablespoons maple syrup
Berries, chopped apples or banana slices, optional
- In a 10-inche non-stick skillet, add the oats, milk, salt and cocoa. Bring to a simmer over medium heat, stirring frequently until oats are tender and creamy, about 5 minutes. Remove from heat.
- Swirl in almond butter and maple syrup (to taste).
- Serve in a bowl topped with berries, apples or banana slices, if desired.
Note: You can double this recipe and store leftover oatmeal in the fridge for several days. You will need a larger skillet or pan so the oatmeal doesn’t boil over. Reheat in the microwave with a splash of milk. Oatmeal can also be frozen.
Recipe adapted from Food52 Genius Recipes.