I decided on this recipe because I love breakfast, it’s a vital part of my 80:20 lifestyle. Taking the time to make a nourishing meal in the morning connects me to my center and sets my intentions for the day. Also, every day’s beginning benefits from some chocolate, yes?
This is a breakfast dish that I make for my daughter, Boo. As you can imagine with a teenager, it’s a challenge to get her to eat healthier, she’s not wild for fruits and veg. So I work with what she likes. Thankfully, she likes oatmeal so I make it for her often.
When she was younger, Boo would eat oatmeal drizzled with condensed milk, a childhood favorite of mine too. But as she got older, I wanted to make something for her that was a little more sophisticated and healthy too. Peanut butter and chocolate never fail with her, and neither does banana. Working from that, I make a chocolate pudding that’s loosely based on a flourless and eggless brownie batter; similar to pudding and just as good. It’s delicious eaten warm or cool and is a marvelous topper on hot oatmeal. As shown in the photo above, I add slices of banana, a honking heap of peanut butter, and because too much chocolate is never enough, I scatter some chocolate chips and cocoa nibs for garnish.
Creamy Oatmeal With Chocolate Brownie Pudding
Pudding makes 3-4 servings, oatmeal makes one serving.
chocolate brownie pudding
1 cup milk (use dairy milk or nut milk)
1/8 cup natural cocoa powder (you can use Dutched cocoa, one that’s been treated with an alkali, but I prefer the taste of natural cocoa powder)
3 tablespoons powdered or liquid sweetener of choice (I use coconut sugar but you can also use white sugar, muscovado, honey, etc).
Pinch of fine sea salt
1 tablespoon + 1 teaspoon cornstarch
1/4 cup milk (use dairy milk or nut milk)
¼ cup chocolate chips (you can also use about 20 grams or half a bar of your favorite eating chocolate or two small discs of finely ground tablea tsokolate. The latter will make the pudding more bitter, though).
1 teaspoon pure vanilla extract
Everyone has their own way of cooking oatmeal, this is mine. This recipe produces a flavorful oatmeal that’s creamy and with a very loose consistency. Lessen liquid(s) if you prefer a drier oatmeal.
1/3 cup rolled oats
1/3 cup water
1/3 cup milk of choice
In a small saucepan set over medium heat, bring 1 cup of milk to a simmer. Once tiny bubbles appear around the edge of the milk, whisk in the cocoa powder, sweetener, and salt. Meanwhile, in a small bowl, whisk the cornstarch into the ¼ cup of milk until dissolved. When the milk-cocoa mixture begins to simmer, whisk the cornstarch mixture in and bring to a gentle boil. Once cocoa mixture begins boiling, whisk constantly for 1 minute. Stir in the chocolate chips and vanilla extract, and then turn off the heat. Let the chocolate mixture sit for about 2-3 minutes to allow chocolate to melt. Stir mixture until chocolate has dissolved and pudding is smooth.
Transfer pudding to a glass storage container. It can now be used in the oatmeal or eaten as is. To store, allow to cool before refrigerating. It will thicken in the refrigerator and will keep for about 5 days.
Put the oats, milk, and water into a small saucepan over medium heat. Bring to a boil, stirring occasionally. Turn heat down to medium-low and cook for another 3-5 minutes, stirring occasionally, until oats have softened and become creamy. Cook until oatmeal is of your desired consistency.
chocolate brownie pudding
1 small banana, sliced into rounds
Peanut butter (my daughter likes commercial pb; I like my homemade pb).
Handful of chocolate chips
1 tablespoon cocoa nibs
Pile the hot oatmeal into a bowl. Top with the chocolate brownie pudding and arrange the banana slices around the bowl’s rim. Dollop on some peanut butter and scatter chocolate chips and cocoa nibs atop. Eat immediately.