I’ve always been a dessert fan. Lover. Adorer. Obsesser. And by the way, spell check wants me to write that as Observer. Not a chance, spell check. Not.a.chance.
It is a really bad and really good day when I wake up and see those chocolate cookies that I made yesterday sitting on the counter and POOF, just like that, three are gone. And it’s 6am. It all happens so fast.
I am definitely not a dessert observer, spell check. Sheesh.
There’s just that one problem with my dessert habit. That one need-to-eat-healthier problem, and also the hungry-by-9am problem. The bliss of the breakfast cookie doesn’t last long.
So once upon a sad day when I could find no dessert anywhere in the house, I made chocolate oatmeal.
And while oatmeal is not usually the first thing that people think of when they think chocolate dessert, I’ve been in the oats-after-dinner club for many a year. And that’s not just a blog joke – I’m totally serious. One of my favorite ways to round out a meal is with a few bites of sweet, creamy oatmeal. And my favorite thing of all is sitting by the crackling fire under a blanket and holding a little warm mug filled with cinnamon sugar oatmeal. Yes, mug. And yes, fire.
Bleh. I can NOT handle that kind of heat right now but in another life, I do like that sort of thing.
This is what I eat when I want to eat dessert but I actually need to eat something that’s not 50,000 calories. Which is my whole life.
Cocoa powder makes this rich and chocolatey without tons of sugar. A dash of cinnamon warms up the flavor. And the egg whites make it fluffy, protein-packed, and filling. Oh, the chocolate chips? Yeah. Ummmm. For decoration.
It’s a dessert lover’s dream.
This double chocolate oatmeal is healthy enough to be breakfast and decadent enough to be dessert. One of my all-time favorites!
- 1 cups rolled oats
- 3–4 cups water
- 1/4 teaspoon salt
- ½ teaspoon vanilla extract
- 4 tablespoons cocoa powder
- 2 tablespoons sugar
- 2 tablespoons ground flaxmeal
- a dash of cinnamon
- 2 egg whites
- powdered sugar and chocolate chips for topping
- In a saucepan over high heat, place the rolled oats and salt. Cover with 3 cups water. Bring to a boil and cook for 3-5 minutes, stirring occasionally, adding ½ cup water as necessary as the mixture thickens.
- In a small bowl, whisk 4 tablespoons water into the 4 tablespoons cocoa powder to form a smooth sauce. Add the cocoa sauce and the vanilla to the pan and stir until well combined.
- Turn the heat down to low. Add the egg whites and whisk immediately and vigorously to get them fully incorporated. (If you go too slow or don’t whisk right away, you’ll get little chunks of egg whites in your oatmeal). The entire mixture should slowly take on a lighter color and fluff up a bit as the egg whites become incorporated and cook.
- Add the sugar, flaxmeal, and cinnamon. Stir to combine. Remove from heat and serve immediately, topping with powdered sugar or chocolate chips if you want.
Other serving suggestions: cold milk, a small pat of melted butter, sliced bananas, a spoonful of peanut butter.Nutrition information would be per serving for 2 total servings, not including toppings, which ends up being about 3/4 cup of cooked oats.
How do you guys feel about brownie batter? Because what this really reminds me of is brownie batter. A big ol’ bowl of the warm, fudgy, gooey stuff.
Wait, is brownie batter warm? Hmm.
It tastes like yummy chocolate, end of story.