If you are a busy chocoholic who doesn’t have much time to cook in the morning, this recipe is just the one for you. With only a handful of ingredients that don’t take very long to cook, it is an extremely quick and affordable breakfast option to get your day going on the right foot.
I swear you’ll feel like you’re indulging!
Though this Dark Chocolate Raspberry Oatmeal feels like an indulgence with its dark chocolate and raspberry decadence, it’s actually an extremely healthy way to start the day.
To start, the main ingredient is very fulfilling and jam-packed with nutrients. Oats are primarily made up of whole, complex carbohydrates and fiber. Because complex carbohydrates and fiber take longer to digest, this breakfast will keep you satiated until lunch.
In addition to complex carbohydrates, oats consist of a well-balanced amount of protein, fiber, and fat. They are also high in antioxidants and minerals like manganese, iron, phosphorous, selenium, and magnesium.
These minerals play a vital role in metabolism regulation, muscle and tissue development, and immune function.
But oats aren’t the only star of the show in this delicious breakfast. The raspberries and cocoa in this recipe both add even more antioxidants, particularly polyphenols. Polyphenols support a myriad of bodily functions including the cardiovascular and nervous systems, and can even help the body combat inflammation.
This dark chocolate raspberry oatmeal has just the right amount of natural sweetness from a maple raspberry sauce. A hint of sweet perfectly compliments the tart raspberry and rich cocoa flavors without being overbearing. Other frozen berries like strawberries and blueberries can be used in place of or with the raspberries.
Dark Chocolate Raspberry Oatmeal
- 2 cups rolled oats
- 3 cups water
- 2 T unsweetened cocoa powder
- 4 T maple syrup
- 1 cup frozen raspberries
- 1/8 t sea salt
- In a saucepan, bring 3 cups of water to a boil.
- Stir in the oats, cocoa powder, 1 tbs of maple syrup, and sea salt.
- Reduce the heat and let the mixture simmer for 5 minutes, stirring occasionally.
- Remove oatmeal from heat. Cover and let stand for a few minutes.
- In the meantime, add frozen raspberries and remaining maple syrup to another saucepan and let simmer for 3 minutes over medium heat, stirring and lightly mashing occasionally.
- Remove raspberry sauce from heat.
- Serve oatmeal topped with a drizzle of raspberry sauce and other desired toppings you may have on hand.
Variations & Substitutions
This recipe uses rolled oats, but any oats of your liking can be used. If you prefer a creamier texture, I recommend using quick oats. If you like a more chewy texture and nutty flavor, then steel cut oats are the way to go.
I used rolled oats because they aren’t as soft as quick oats, yet they cook faster than steel-cut oats and have a milder flavor. If you still want a creamier texture but don’t want to sub out the rolled oats, just use a little more water and cook with a lid for a few minutes longer.
Along with the maple raspberry sauce, any nuts, seeds, or dried fruit of your choice can always be added as an additional topping if desired.