This Mocha Oatmeal Bowl is a sweet and healthy way to start the day. Made with dark chocolate, coffee and steamed milk, this nutritious power bowl may taste like dessert but is really a nourishing, wholesome breakfast.
The recipe I'm sharing with you today comes straight from Lindsay Cotter's new cookbook, Nourishing Superfood Bowls. You might already be familiar with Lindsay through her beautiful blog, Cotter Crunch where she shares fabulous healthy, gluten free recipes. Lindsay is also a Nutritionist Specialist for gluten-free eating.
I was thrilled when Lindsay sent me a copy of her cookbook. I love all of the recipes on her blog but having a physical copy of her recipes along with the gorgeous photos is a wonderful thing. Lindsay's new cookbook is all about power bowls. These meals are packed with healthy ingredients and the recipes in her cookbook are all easy to prep, easy to eat, easy to clean up and very portable.
Another thing I love about Lindsay's cookbook is that so many of the recipes serve 1-2 people. This is another reason why I'm so excited to share her cookbook with you. If you cook for more than one or two, don't worry - there are plenty of recipes inside the book that serve 3-4 as well.
I'm so grateful that Lindsay is allowing me to share one of her recipes with all of you. This Midnight Mocha Oatmeal Bowl is perfect for an energizing breakfast and I can tell you for a fact that it makes a healthy, great-tasting dessert too.
What Is Midnight Mocha?
Have you ever heard of Midnight Mocha? It's basically dark chocolate, espresso and steamed milk and it's a popular drink in many coffee shops. If you think this combination is a good one, then you really should try it in oatmeal form.
See recipe box below for ingredient amounts and full recipe instructions.
- brewed coffee
- drinking coconut milk or almond milk
- gluten-free rolled oats
- unsweetened cocoa powder
- dark chocolate chips
- unsweetened coconut
- black chia seed or flaxseed
- maple syrup, optional
How To Make An Oatmeal Bowl
- Begin by mixing together brewed coffee with coconut milk. Pour a little of the coffee/milk mixture over oats either in a saucepan or in a microwave-safe bowl in the microwave. Cook the oats until all of the liquid has absorbed and they have softened.
- Next, stir a little cocoa powder into the oats and pour the oats into a bowl. Add in chocolate chips, coconut, chia and maple syrup.
- Pour the rest of the coffee mixture over the top, grab a spoon and enjoy!
I've made this oatmeal bowl many times and I've substituted honey a few times for maple syrup because I didn't have syrup on hand. I've also left out the coconut for my non-coconut loving daughter and I've added a few more chocolate chips for my chocolate-loving husband. It's a wonderful recipe in that you can make these simple changes and still have an incredible tasting oatmeal bowl.
Inside The Cookbook...
Lindsay's book is filled with over 75 bowl recipes focused on real food. All of them are gluten free, with many vegan, paleo, and grain-free options.
The Nourishing Superfood Bowls Cookbook is broken down into 5 sections:
- Energizing Breakfast Bowls
- Zippy Lunch Bowls
- Plant-Powered Bowls
- Family-Style Large Bowls
- Sweet Tooth Bowls
Lindsay is a AASDN certified nutrition specialist and every recipe in the cookbook comes with an introduction about the nutritional benefits of the ingredients used in each recipe.
A few favorites from the cookbook that I can't wait to try are:
- Healing Green Smoothie Bowl
- Deconstructed Stuffed Bell Pepper Bowl
- Korean BBQ Chickpea Bento Bowls
- 5-Minute Cheesy Zucchetti Bowl
- Baja Fish Taco Bowls
- Sticky Date Cake Dessert Bowl
- Miso Honey Summer Salad Bowls
For information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
Midnight Mocha Oatmeal Bowls
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
- ½ to ⅓ cup (120 to 180 ml) brewed coffee
- ½ to ⅓ cup (120 to 180) drinking coconut milk or almond milk, plus more for topping
- 1 cup (80 g) gluten-free rolled oats
- ⅓ cup (40 g) unsweetened cocoa powder, plus extra for topping
- ⅓ cup (60 g) dark chocolate chips, plus more for topping
- ½ cup (40 g) unsweetened coconut
- ¼ cup (40 g) black chia seed or flaxseed, plus more for topping
- Maple syrup, optional
- Mix the brewed coffee with the coconut milk. Pour ¼ cup (60 ml) of the coffee mixture over the oats in either a microwave-safe bowl or a saucepan on the stovetop. For the microwave, the oats and coffee should cook for about 1 to 2 minutes. On the stovetop over medium heat, the oats should cook for 5 to 10 minutes, or until the liquid is absorbed.
- Keep an extra ¼ to ⅓ cup (60 to 80 ml) of the coffee mixture for topping. Once the oats are heated, add the cocoa and stir together.
- Divide the oats into two bowls. Add in the chocolate chips, coconut, chia and maple syrup, if desired.
- Pour the rest of the coffee mixture on top and sprinkle with the cocoa powder. Feel free to add more coconut milk or cream to make the oats more creamy.
- Top with additional dark chocolate and chia seeds.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.