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Cocoa Almond Oatmeal

Winter weather calls for warm, cozy breakfasts. There are so many things to love about this recipe beyond the warm and the cozy. It strikes a perfect balance between sweet in savoury, it packs a pretty decent protein punch, and it's made in a non-stick frying pan which means the cooking time and clean up are both shorter. There is a great video over at Food 52 where the recipe is from if you're in need of some motivation.

Coco Almond Oatmeal

1/2 cup (50g) old-fashioned rolled oats

1 1/4 cups (300ml) unsweetened almond milk, plus more for serving

1 pinch fine sea salt

4 teaspoons cocoa powder

2 tablespoons creamy or chunky almond butter

Maple syrup (to taste)

  1. Simmer the oats: To a medium nonstick skillet, add the oats, almond milk, salt, and cocoa. Bring to a simmer over medium heat, stirring frequently and scraping the bottom and sides with a silicone spatula, until the oats are tender and creamy, about 5 minutes. Reduce the heat if it starts boiling too wildly, and don’t wander away or it might boil over on you. Stop cooking when the oatmeal is a little looser than you want, as it will thicken as it cools.

  2. Top and eat: Once the heat has been turned off, swirl in the almond butter and maple syrup. Add more milk if you’d like. Serve hot and clean up fast.

  3. Store: Leftover oatmeal will keep well in a container in the fridge for a few days, though it will thicken as it cools. Reheat in the microwave or in a nonstick skillet over medium heat, stirring in a splash of milk or water.

  4. Note: This recipe scales up well, but it might take a few extra minutes to cook. At any scale, make sure your pan isn’t more than two-thirds full since it will bubble up as it simmers. An 8-inch (20cm) skillet is great for one serving; go with 10-inch (25cm) or larger for a double batch.


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