Spring is finally here! Which doesn’t only mean that Flowers make their way through the muddy ground and that the sun comes out for more than an hour per day (and throwing the vitamin-D-pills in the corner again), but also that holidays are over again. For this reason, a comforting, yet healthy and nourishing breakfast is needed to keep me
alive motivated throughout the day, and what is more soothing than chocolate? I can’t think of anything.
This recipe is very versatile as you don’t necessarily need to stick to oats, instead you can use almost every grain to adjust it to your dietary preferences. The reason why I like using oats is because they don’t have to be rinsed/cooked unlike buckwheat or rice, but if you don’t mind spending a few minutes more in the kitchen, feel free to substitute them. Normally I prepare this the night before and take it to school the next day, but if I don’t have enough time in the evening, I cook it on the stove in the morning. Now I’m curious about your staple breakfast – please tell me in the comments!
- 1/2 cup oats or any other grain
- 1 Tbsp chia seeds
- 1 1/2 Tbsp cacao or cocoa powder
- 1/2 tsp cinnamon
- 1 dash salt
- 1 Tbsp coconut nectar or maple syrup
- 1 cup plant milk
- optional: 1 scoop protein powder, 1 Tbsp nut butter, 1/2 mashed banana
- If you use any other grain but oats, rinse it well and cook it with plant milk according to the instrictions on the package. when it is done, mix in all the other ingredients and put it in the fridge overnight .
- If you use oats, simply mix all the ingredients in your bowl and leave in in the fridge overnight. If you don’t have that much time, you can also cook it on the stove in the morning and eat it hot like porridge.
- The next day, take out your overnight oats and top them with whatever you like. I personally like to cut a protein bar into small bites and put it onto my oats together with cereal and fresh fruit, but coconut yogurt also works really well if it’s available in your place!