CHOCOLATE PUMPKIN OATMEAL FOR TWO
My cans of pumpkin puree and organic raw cocao powder arrived through the post together and that was just a sign to me that they had to go together in a recipe (or two).
After I'd made pumpkin pie porridge, I knew I could instantly go one better and add some of the cocao powder because chocolate makes everything better, no? It does in my book anyway.
Who doesn't love chocolate for breakfast? Especially when you can say it is relatively healthy.
So it's official pumpkin and chocolate go hand in hand and make a tasty couple.
I fell in love with this bowl of oats after the first mouthful and ever since it has been a regular breakfast for me before I go to work.
Chocolate, pumpkin, maple syrup and walnuts, what's not to like?
It chocolatey but not too sweet, and the pumpkin puree makes the oatmeal thicker and more substantial. A perfect fall breakfast.
James was a bit skeptical about having pumpkin in his breakfast at first, well, he was a bit hesitant about eating pumpkin at all as he's not the biggest veg lover (I'll get there one day!), but after the pumpkin brownies which he absolutely loved, he was willing to try more of the fruit. And this bowl of oats when down well, in fact, he finished his bowl before I finished mine.
Topped with chopped walnuts and cocao nibs for a little crunch and a double chocolate whammy. If you wanted to, you could stir in the cocao nibs for more of a chocolate chip oatmeal feel..
In my WIAW post last week, I said that I'd be posting the recipe earlier this week, and I thought I had scheduled this recipe to post on Tuesday, but I realise now that I must have pressed save instead of publish. My apologies, I was visiting my family in England last weekend, travelling back on Tuesday and back at work on Wednesday, and I didn't realise.
Chocolate pumpkin oatmeal
by Nikki Mitchell
Prep Time: 2 mins
Cook Time: 6 - 8 mins
Keywords: boil microwave breakfast vegan vegetarian chocolate pumpkin
(Serves 2)
Ingredients
- For the oatmeal
- 2/3 cup (80g) oats
- 1/2 (125g) cup pumpkin puree
- 1 1/2 cups (375 ml) unsweetened almond milk (or milk of choice)
- 1/2 cup (125ml) water
- 1 tbsp organic raw cocao powder (or unprocessed cocoa powder)
- 2 tbsp chia seeds
- 1 tbsp pure maple syrup
- Toppings
- 1/4 cup chopped walnuts
- 2 tbsp cocao nibs
Instructions
- Pour the milk and water in a pan and add the oats, cook on a medium heat.
- Once the oatmeal starts to thicken and is at your desired consistency, stir in the pumpkin puree.
- Cook the pumpkin for a minute or two, then take it off the heat, stir in the cocao powder, maple syrup and chia seeds.
- Top with the walnuts and cocao nibs.