Try this Chocolate Oatmeal recipe, or contribute your own.Suggest a better description
optional: nondairy creamer or canned coconut milk for the top
optional: chocolate chips
Combine oats, liquid, and salt in a large pyrex-type measuring cup (or saucepan, if cooking on the stovetop). Heat on the stove until most—but not all—of the liquid is absorbed. Or, if using the microwave, heat 3 minutes, then heat 1 more minute, watching so it doesn’t spill over. (Microwave times will vary depending on wattage.) Leave in the microwave 5 minutes, then transfer (uncovered!) to the fridge overnight. The next morning, the oats will have soaked up all the excess liquid. (If you want to eat it right away, just heat longer or use less liquid. I always use the overnight method because I want breakfast ready in the morning.) Now add your vanilla, sweetener, cocoa, (and optional creamer or coconut milk if desired). Reheat, unless you prefer cold oatmeal like I do.
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|Serving Size: 1 Serving (523g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 27 (7%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 166mg||6 %|
|Potassium 566.6mg||15 %|
|Total Carbohydrate 84.4g||25 %|
|Dietary Fiber 13.8g||55 %|
|Sugars, other 70.6g|
|Protein 9.8g||14 %|
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Calories per serving: 386
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