Chocoatmeal

I love to start my day with oatmeal, because it reminds me of my childhood. Whenever I was sick my mom would make me this big bowl of comforting oatmeal including an egg in it. It was the best cure for any cold or flu. Nowadays I just make oatmeal because it’s easy, nutritious and satisfying. Although Andrew is not a big fan of it, luckily Rocco is! The two of us will have it with all sorts of toppings like blueberries, banana, maple or agave syrup, some granola or even crumbled cookies from the the day before. Not to mention that I’m a sucker for all kinds of superfood, so chia and flaxseeds go in there too and some goji, mulberries and bee pollen to keep the palette colorful. In this version of my oatmeal I put some pure cacao powder and cacao nibs in the mixture while cooking and it was a big hit! So you can try out this version or use the recipe as a guideline and go bananas with the toppings and superfoods 🙂

Chocoatmeal

Serves 2 portions or 1 very large bowl

• 2 1/2 cups of liquid of your choice: almond, soy or coconut milk, or plain water. 
• 1 cup of organic rolled oats (not instant or fast cooking)
• 1 tablespoon of cacao powder
• 1 teaspoon of cacao nibs
• 1 teaspoon of chia seeds
• 1 teaspoon of flax seeds
• 1 teaspoon of cinnamon
• 1 teaspoon of coconut or palm sugar
• 1/2 cup blueberries
• 1 banana sliced

Use a small skillet or saucepan and cook the liquid and rolled oats together for about 3 minutes on medium to high heat and keep stirring. Add all the dry ingredients until everything is cooked together. Remove from heat and pour in 2 bowls and now is the time to decorate your bowls nicely with the blueberries and slices of bananas.

Other suggestions:

• strawberries and banana
• homemade granola and roasted nuts
• honey glazed apricots and roasted almonds
• green tea powder and cranberries
• cook the oatmeal together with an egg and some maple syrup