S’mores. Oatmeal. Chocolate. Heaven.
If you’re feeling fancy for breakfast, this is it. A creamy chocolate oatmeal topped with chocolate chunks, caramelized marshmallow fluff and melted chocolate . This is not the kind of breakfast you will make every morning because it requires some preparation, but it’s totally worth it once in a while, especially on weekends.
Chocolate oatmeal is basically my everyday breakfast, it’s easy and quick to prepare and makes a really tasty yet healthy breakfast. Top with peanut butter or homemade nutella and you are basically eating dessert for breakfast.
Making the marshmallow fluff requires chickpea liquid, also known as aquafaba. The good thing is that you just need to open a can of chickpeas, make some hummus and keep the liquid for the fluff. Two recipes, no waste!
The marshmallow fluff is ready in less than 10 minutes, all you need is one bowl and a handheld mixer. It results in a sweet and delicious marshmallow fluff with a thick and sticky consistency.
If you want to save time you can also skip the marshmallow fluff recipe and use vegan marshmallows.
The oats are naturally sweetened with maple syrup and cooked with almond milk, unsweetened cocoa powder and vanilla extract.
I usually soak the oats overnight to reduce the cooking time, I noticed it also makes them more voluminous. Don’t forget to add a good pinch of salt after cooking, it really brings out the chocolate flavor.
Once your oatmeal and marshmallow fluff are ready, it’s time to combine everything. Top the oatmeal with some marshmallow fluff and use a kitchen blow torch to brown it. This step is totally optional but what are s’mores without the roasted flavor?
Last but not least, melt some dark chocolate over a double boiler and drizzle it on top of the fluff. You can also use chocolate hazelnut butter if you have some on hand.
Add dark chocolate chunks for a little crunch, take a spoon, close your eyes and enjoy.
Let me know in the comments if you try this recipe!
- 1 cup rolled oats
- 2 cups almond milk
- 2 tbsp unsweetened cocoa powder
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- a pinch of salt
- ½ cup chickpea liquid, drained from a 15-ounces can of chickpeas
- ½ tsp guar gum
- ¼ tsp lemon juice
- 1 tbsp vanilla extract
- ½ cup powdered sugar
- Dark chocolate chunks
- Melted chocolate or chocolate hazelnut butter
- Combine the chickpea liquid, guar gum, lemon juice and vanilla extract in a large bowl.
- Using a handheld mixer, beat on high for about 2-3 minutes until fluffy.
- Slowly add the powdered sugar and continue to beat on high for another 2-3 minutes. The mixture should be thick, with the same consistency of marshmallow fluff. Set aside.
- Combine the rolled oats, almond milk, cocoa powder and maple syrup in a large pan and bring to a boil.
- Cover and let simmer about 7-10 minutes until the oatmeal is cooked and creamy.
- Stir in the vanilla extract and salt.
- Divide the oatmeal between two serving bowls.
- Top each bowl with about ½ cup of marshmallow fluff. Using a kitchen blowtorch, caramelize the marshmallow fluff until golden brown. Top with chocolate chunks, melted chocolate or chocolate hazelnut butter.
You can try the recipe without guar gum, just be aware it might take longer to get a fluffy and thick consistency.
Browning the marshmallow fluff is optional, it will still taste great without doing it.
You can soak the oats overnight to reduce cooking time.
The nutritional information is just an estimate as it's hard to calculate the exact number of calories for the marshmallow fluff.