I’ve always had a monster sweet tooth. It’s sometimes pretty scary how out of control it can get. Especially when it comes to cupcakes. I MUST EAT ALL THE CUPCAKES.
Chocolate for breakfast is therefore my idea of heaven — but probably my body’s worst nightmare.
Still, where there’s a will, there’s a way. So I created these warm breakfast oats to gobble down on cool mornings. They’re satisfyingly chocolately with a rich hint of coconut. Yet they’re completely healthy, I promise.
Here’s why. Cocoa is an anti-depressant and full of antioxidants that are great for heart health. The combination of chia seeds, flaxseeds and walnuts hands you a nourishing dose of omega-3, fibre and all-important protein — about 8 grams all up in this recipe. And coconut oil is packed full of good-for-you fatty acids.
A pretty great way to start the day, don’t you think?
Despite my crazy sweet addiction, I’ve actually grown accustomed to eating this guy without any added sweeteners. Oddly, this does wonders for keeping my sweet tooth under control as the day progresses. It seems if I limit my morning sugar intake, my body’s less likely to demand sweets in the arvo. Give it a try!
What goes in:
½ cup whole oats
1 tablespoon cocoa powder or carob powder
1 tablespoon soaked flaxseeds »» see tips on how and why to soak flax here
1 teaspoon chia seeds
1 teaspoon coconut oil
About 1½ cups of soy milk, coconut milk or other non-dairy milk (water actually works just fine, too)
Agave syrup to sweeten, if you need it
Handful of walnuts
How you do it:
Throw the oats, chia, flaxseeds, cocoa and coconut oil in a small saucepan. Add the milk and cook, stirring occasionally, over a medium heat until it begins to bubble and thicken, which takes about 3 to 5 minutes.
Serve topped with walnuts and cinnamon and drizzled with agave syrup (if you need it). Eat while piping hot.