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 is one of the many recipes in Lindsay Cotter's new cookbook, Nourishing Power Bowls.
Keyword: breakfast, oatmeal, oatmeal bowl
Author: Lindsay Cotter
1/2 to 1/3cup (120 to 180 ml)brewed coffee
1/2 to 1/3 cup (120 to 180)drinking coconut milk or almond milk, plus more for topping
1 cup (80 g)gluten-free rolled oats
1/3cup (40 g)unsweetened cocoa powder, plus extra for topping
1/3 cup (60 g)dark chocolate chips, plus more for topping
1/2cup (40 g)unsweetened coconut
1/4cup (40 g) black chia seed or flaxseed, plus more for topping
Mix the brewed coffee with the coconut milk. Pour 1/4 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 1/4 to 1/3 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.
This recipe was reprinted with permission from Nourishing Superfood Bowls by Lindsay Cotter.