Ever since I bought cocoa for my Chocolate Strawberry Smoothie, I’ve been finding as many new ways to use it as possible. I was surprised at how chocolaty unsweetened cocoa could make things taste sans sugar. My favorite new usage for the powder is in Greek yogurt, topped with honey and nuts. It’s a creamy, rich-feeling snack that led me to my latest rendition of overnight oats.
I rarely cook oatmeal anymore. However, frequently you’ll find me just before bed, preparing oats for my next morning’s breakfast. Hearing the commotion in the kitchen, my roommates walk out, presuming to catch me whipping up a late night snack. However, they’re never thrown off when instead they see me swirling uncooked oats and yogurt in my bowl. They know the routine.
I’ve become addicted to the creamy, quickness of this breakfast. In the two minutes it takes my tea/coffee to finish brewing, I can pop my oats from the fridge, top them with honey and nuts, and have a gourmet breakfast ready to go for the spare minutes I have prior to heading out the door. This particular combination is extra filling, but not in a heavy, breakfast-sandwich type of way. More like in a satisfying, pumpkin, fiber-filled way instead. I’ve made a vegan version of pumpkin oats before, but decided to keep the yogurt this time because, after all, as I just said cocoa + yogurt is my new fav.
When they say chocolate is healthy, this is it. Cocoa puffs, not so much. But chocolate-antioxidant-packed oats, yes please. Who says chocolate shouldn’t be for breakfast?
- -1/3 cup oats
- -2 1/2 Tbsp. pumpkin puree
- -3 Tbsp. Greek yogurt
- -1/4 cup soymilk
- -1/4 tsp. cinnamon
- -1 scant Tbsp. cocoa powder
- -Honey, drizzled
- -Nuts, chopped (Here, I used Brazil nuts, which were a pleasant surprise. Almonds and peanuts would work well in this combination as well.)
- Mix all the ingredients in a bowl, excluding the honey and nuts.
- Cover with plastic wrap and refrigerate overnight.
- Remove in the morning and top with nuts and honey.