026/365 - Enabling Chocoholics Around the World Wide Web
Are you one of those people who sneaks a bite of chocolate before noon? Have you been known to eat a brownie from a freshly baked batch for breakfast? If so, then I have the guilt free solution for you!
Sprinkling of Semi-sweet chocolate chips/nibs (optional)
Heat the milk in a small sauce pan until it simmering.
While milk is heating, pour your oats into a blender and pulse until roughly half of them are ground a bit fine, leave some oats whole. Or don't grind at all and leave them whole.
When the milk is simmering, add your oats and stir.
Add the coco, the sugar, the extract and the banana slices. Stir.
Cook until your desired consistency, thin or thick.
Serve in a bowl, add your almonds and chocolate nibs and enjoy!
A few notes about substitutions:
Use any milk that you prefer. I consume a variety of dairy, from coconut, almond and rice to heavy cream. I stay clear of most milks as unlike heavy cream and butter, milk and products derived from milk contain casein and lactose, both of which are inflammatory. I love the taste of coconut with chocolate so I use coconut milk.
Experiment with your coco amounts. I started with 4 tsp and found I prefer 2 tsp better. My coco is very strong.
For sugar, use a sweetener of your choice: honey, stevia, brown sugar or plain old sugar. Sweeten to your taste. I recently discovered Coconut Palm Sugar when I made my failed Paleo Magic Bars. It's a really nice sugar and there are claims that it's lower in glycemic index to both white and brown sugar, however there are opposing views on its merits. I encourage you to research and try it for yourself!
For optional toppings choose your favorite nuts or added chocolate or leave them off. I find the added nibs give it an added chocolate dimension to just using straight coco. So sprinkle on and enjoy the healthy benefits of added antioxidants for breakfast!
Because sometimes chocolate before noon is just what you need to face the day!