Mocha Oatmeal Bowls may taste like dessert but is a wholesome, nourishing oatmeal breakfast with heart-healthy dark chocolate, espresso, and steamed milk. This recipe is just one of many wholesome bowls in Nourishing Superfood Bowls by Linsday Cotter.
I’ve been away.
Between the flu hitting our house, some photography projects that required me on-site, and literally flying away to spend the last week in Paris, I have been away from you, at least from sharing new recipes here in this space. Taking two weeks away from the blog is something I have never done in the last 8 years, and I found myself both stressed and refreshed at the idea at the same time.
The truth is, I forced myself to take the time off. I can’t tell you the last time I took a family trip and didn’t bring my laptop. Or respond to emails. Or published a post.
But I did, and while you may have seen me on Instagram (how could I possibly give up Instagram?!), it was wonderful to let the out-of-office auto-responder actually do its job with emails, and to have extra room in my carry-on where a laptop would normally be taking up space.
In the days leading up to our trip, between deadlines, projects, my son coming down with the flu (yes, despite the flu shot), and a full family calendar, I was running on efficient-mode, which means I was cooking trusty old recipes for dinner and relying on my go-to oats for breakfast. Normally that meant a simple oat bowl or even faster, overnight oats, but I saw a recipe for Midnight Mocha Oatmeal Bowls in my friend Linsday’s newly released cookbook, Nourishing Superfood Bowls, and I knew I had to try it.
There are more than just wholesome breakfast recipes in Lindsay’s book — if you know anything about the recipes on her site Cotter Crunch, then you will know that Lindsay’s background in nutrition influences her gluten-free recipes, which are packed with wholesome, nutritious ingredients. The recipes in her cookbook offer everything from family-style large bowls to sweet bowls perfect for ending the day, and of course, all the nutritious bowl recipes you need to fuel you throughout the day!
To power through that busy end of March, I knew I would love the Mocha Oatmeal Bowls — first of all, coffee is a must in the morning, along with the oats I rely on before a workout and busy morning — but who can resist dark chocolate and coconut? This bowl may look like decadence, but it’s packed with so much superfood goodness that it became my go-to breakfast.
Now that I’m back from Paris, I will be trading my pain au chocolat for these bowls once again. When you’re jetlagged and facing the reality of a Monday morning, the extra jolt of caffeine in a breakfast bowl is not only a very good idea, it’s a must!
Disclosure: I was sent a copy of Nourishing Superfood Bowls for review. All opinions, are of course, my own. There may be affiliate links in the post, see my Disclosure page to learn more.
Mocha Oatmeal Bowls
- 1/3 cup brewed coffee
- 1/2 cup almond milk (or drinking coconut milk) plus more for topping
- 1 cup rolled oats
- 1/3 cup unsweetened cocoa powder plus extra for topping
- 1/3 cup dark chocolate chips plus more for topping
- 1/2 cup unsweetened coconut
- 1/4 cup black chia seeds (or flaxseed) plus more for topping
- maple syrup optional
- Mixed the brewed coffee with the coconut milk. Pour 1/4 cup of the coffee mixture over the oats in either a microwave-safe bowl or a saucepan on the stovetop. For the microwave, the oats and coffee should cook for about 1 to 2 minutes. On the stovetop over medium heat, the oats should cook for 5 to 10 minutes.
- Keep an extra 1/4 to 1/3 cup of the coffee mixture for topping. Once the oats are heated, add the cocoa and stir together.
- Divide the oats into two bowls. Add the chocolate chips, coconut, chia and maple syrup, if desired.
- Pour the rest of the coffee mixture on top and sprinkle with the cocoa powder. Add more coconut milk or almond milk to make the oats more creamy.
- Top with additional dark chocolate and chia seeds.