I am on an oatmeal kick. Of course, there is only so many days in a row that you can eat oatmeal as I previously knew how to cook it. During the first month of baby A's stay in the hospital, I enjoyed a bowl most mornings from the hospital cafeteria. After that first month, I was oatmeal-ed out and the Starbucks baristas at the River entrance began to know me by name, drink and cinnamon morning bun.
While we were in the hospital, our neighbor from the Shoreline house brought us food, snacks and chocolate. She mentioned that I needed some chocolate. Yes, chocolate, the thing that makes so many things better.
Once we got home, I had to put an end to the morning buns from Starbucks. The maternity pants I had been wearing for months were starting to get tight.
With that, chocolate oatmeal was born. I waited until we got home, but the idea was definitely implanted during the early part of baby A's stay by the dark chocolate bars from our neighbor.
You can feel good about this bowl of oatmeal. There is Oatmeal to fill you up, almond milk for the health conscience and coconut oil for your brain. AND, there is, of course, that chocolate that makes it feel so bad for you.
A single serving of Chocolate Oatmeal
1/2 cup of Oats
1/2 cup of almond milk (or regular 2% dairy milk)
3/4 cup of water
1 Tablespoon coconut oil
1 Tablespoon brown sugar
2 teaspoons cocoa powder
1 cap full of vanilla extract (1/4-1/2 teaspoon)
dash of kosher salt
Slivered almonds
Add everything to a sauce pan on medium heat except the almonds. Bring to a boil and stir, cooking for 2-5 minutes.
Remove the pan from the heat and cover the oatmeal. Let stand for 5 minutes.
Top with the slivered almonds and enjoy!
