It can be hard to motivate yourself to get out of bed in the morning, but knowing you have a delicious breakfast planned is certainly part of the battle. This easy twist on oatmeal, from How Sweet Eats blogger Jessica Merchant’s new cookbook, The Pretty Dish, lets you have dessert for breakfast (and, come to think of it, offers a healthy dessert alternative come evening as well!)—the perfect (slightly) healthier weekend brunch alternative to more decadent dishes like French Toast. The two different types of chocolate layer to give a rich, deep flavor, and the dash of cinnamon brightens the dish with spice. Think of it as hot chocolate turned into a meal, making it easy to justify fitting into every morning!
Chocolate Oatmeal Bowls
I haven’t always loved hot oatmeal. I still don’t always love hot oatmeal. But. If there just happens to be a lot of chocolate in my hot oatmeal? I really like hot oatmeal.
Makes 2 servings
Ingredients
1 cup old-fashioned oats
2 cups milk (cow’s, almond, or coconut), divided
½ teaspoon salt
Pinch of ground cinnamon
3 tablespoons unsweetened cocoa powder
2 tablespoons maple syrup (optional, or to taste)
2 ounces bittersweet chocolate, chopped, plus extra for garnish
1 teaspoon vanilla extract
Method
In a saucepan, combine the oats and 1½ cups of the milk and place over medium-low heat. Add the salt and cinnamon and stir to combine. Cook, stirring often, for 15 minutes, or until the oats are super creamy. Remove from the heat. Stir in the cocoa, maple syrup, chocolate, and remaining ½ cup milk. Stir in the vanilla.
Serve with extra chopped chocolate on top.