mexican hot chocolate oats

Made by adding dark cocoa, cinnamon, pinch of cayenne, and vanilla to chia oats, then topping with some pomegranate, lots of crunchy cacao nibs and some graze Active Nutrient Boost. Give these oats a try…it’s great excuse to eat chocolate for breakfast!

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chocolate oats
top down table

Guest post by @wifemamafoodie

ingredients

  • 2 cup water
  • 214 cup almond milk
  • 1 cup gluten-free steel cut oats
  • 2 tbsp golden linseeds
  • 2 tbsp chia seeds
  • 14 tsp sea salt
  • 1 tsp coconut sugar

instructions

Into a large pot combine water, milk, oats, chia seeds and salt. To make Mexican hot chocolate oats, add dark cocoa. cinnamon, pinch of cayenne, and vanilla. Bring to a boil over medium-high heat, stirring with a whisk to remove any chia clumps. Reduced heat to a low simmer and partially cover the pot with a lid.

Cook for 20-30 minutes until oats are tender (5 to 10 minutes for rolled oats) stirring often so that the bottom does’t burn. When oats are tender, sweeten to taste and add a splash of milk if too thick for your liking.

To make Mexican hot chocolate oats, top with some pomegranate, lots of crunchy cacao nibs and some graze Active Nutrient Boost.

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