Chocolate Pudding Oats

Kashi Bhagat


Most people may not relate to this, but more often than not, I wake up with only one thing on my mind: chocolate pudding. However, it is rather unfeasible to eat dessert for breakfast every day. Enter: chocolate pudding oatmeal! With only a few simple ingredients, you can turn the blank canvas of plain oatmeal into a luxurious yet filling breakfast. 


Chocolate pudding oats

Ingredients:

½ cup of your favorite oats (I recommend rolled oats; steel cut oats take a while to cook and instant oats get that mushy texture dreaded by most oatmeal fans)

1 cup of water

1 tbsp chia seeds or flax seeds (this gives the ‘pudding’ texture!)

1 tbsp cocoa powder (I used Dutch process cocoa powder for the deep color and flavor, but any works here!)

¼ tsp cinnamon (for a warming taste—this could also work with a chai spice blend or a cardamom pod)

¼ tsp salt

⅓-½ cup of milk, either dairy or non-dairy

1 tsp-1 tbsp of maple syrup, depending on how sweet you like it

Optional, but highly recommended: As many chocolate chips as your heart desires!



Instructions

  1. Boil 1 cup of water on the stove. Once boiling, turn heat to low and stir in oats.

  2. Stirring vigorously, pour in the chia seeds and cocoa powder. Both of these ingredients tend to clump, so stirring is really key here.

  3. Add the cinnamon and salt, then cover the oats and let them cook according to the package instructions. I cooked mine for about 5 minutes.

  4. Once 5 minutes have passed, open the lid and pour in a bit of milk, adjusting depending on how creamy or loose you like your oats. 

  5. Add the maple syrup, and taste for sweetness. 

  6. Turn the heat off and stir in chocolate chips. I added about 1 tbsp. Stir until the chocolate chips melt into the oatmeal.

  7. Breakfast is ready! Pour into a bowl and top with either more chocolate chips, a splash of salted cream, strawberries, or anything you like! 

Melanie WangComment