You will love this double chocolate oatmeal to enjoy at any time of the day. We use apple sauce or bananas for sweetness so we don't have to add as much maple syrup to the oatmeal.
- 1 cup almond milk or your favorite
- 1/4 cup steel cut oats
- 1 pinch of salt
- 2 tablespoons apple sauce or mashed banana
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla
- 1 tablespoon cocoa powder
- 2 tablespoons chocolate chips
Boil the milk. Add the steel-cut oats and let stand until it reaches room temperature.
You can cover the pot and put it in the refrigerator since tomorrow we are going to heat it or pass the mixture in a container with a lid. Refrigerate overnight, it needs a rest of 10 to 14 hours.
The next day take the pot out of the refrigerator and add the mashed apple or banana puree (this adds sweetness and you can omit it and sweeten it more to taste), the maple syrup,vanilla, 1 tablespoon of chocolate chips, pinch of salt and cocoa powder. Mix well and cook medium high about 5 to 6 minutes or until hot and to the texture you like best.
Serve and decorate with chocolate chips, your favorite fruit and a little walnut or chopped almonds.
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If you don't do it the night before, you can do it that same day in the morning, only it will take about 30 minutes covered and over low heat to be ready since this oatmeal is much thicker than oatmeal flakes. Also, you are going to have to double the amount of milk so that it is not too dry and enough to cook on the stove.