THIS IS IT. This is the breakfast that rule them all, the breakfast you wake up for, even on the weekend.
Oatmeal is my go-to breakfast. I have to admit I already think about breakfast when I go to bed. I’m that addicted.
You need to try this recipe because it’s super chocolatey, nutty, creamy and honestly it’s like having dessert for breakfast.
I eat oatmeal almost every morning, even in the summer and sometimes for dinner. It takes about 5 minutes to prepare, gives you a lot of energy and fills you up for several hours. Oh of course it’s just as delicious if not more than a decadent chocolate dessert.
Can you say no to a warm, rich chocolate bowl of oatmeal on a chilly morning? This is the kind of breakfast that puts you in good mood and gives you enough energy for the whole morning.
This breakfast bowl is all about chocolate and cashews: Cashew butter cups pieces, cashew butter and roasted cashews. Combined with dark chocolate chunks and creamy oatmeal it becomes magical.
Have you ever tried cashew butter? I tried it for the first time just a few months ago and became totally addicted, I like it as much as peanut butter, if not more.
I used mashed medjool dates also known as caramel date to sweeten the oatmeal. You can use your favorite sweetener but medjool dates really add a deeper flavor and some creaminess.
I included the recipe for the oatmeal AND for the cashew butter cups, as well as a quick tip on how to make cashew butter from raw cashews. I know, that’s a lot of cashews.
- 2 cups raw cashews
Cashew butter cups
- 1/3 cup roasted cashew butter
- 3 tbsp maple syrup
- 1 cup dark chocolate chips
- 1 cup rolled oats
- 2 cup almond milk
- 3 tbsp unsweetened cocoa powder
- 3 (35g) large medjool dates (or more, to taste)
- 2 tsp vanilla extract
- 1/2 tsp salt
- 2 tbsp cashew butter
- toppings: peanut butter, chocolate chips, peanut butter cups, peanuts
For the cashew butter
- Preheat the oven to 325°.
- Line a baking tray with parchment paper and spread cashews into a single layer.
- Roast in the oven for 22 to 25 minutes, rotating the pan halfway through cooking.
- Let cool about 15 minutes and place in the bowl of a food processor.
- Process for about 10 minutes until the mixture is really smooth.
For the cashew butter cups
- Line one 6-cups muffin pan with muffin paper liners.
- In a small bowl, combine cashew butter and maple syrup, mix until thick and well combined. Set aside.
- Melt chocolate in a double boiler. Spoon about one tablespoon of the melted chocolate into the middle of a muffin paper cup. Spoon one tablespoon of the cashew butter mixture on top of the chocolate (flatten gently with the back of a spoon if needed). Repeat with the remaining muffin cups.
- Top with another teaspoon of melted chocolate and spread lightly to cover the filling.
- Refrigerate for about 20 minutes.
For the oatmeal
- Chop the dates and mash them roughly using a fork.
- Add the oats, cocoa powder, salt, almond milk and dates to a pan and bring to a boil.
- Reduce heat and cook uncovered for about 10 minutes, stirring occasionally.
- When the oats are cooked and creamy, remove from heat and stir in the cashew butter and vanilla extract.
- Transfer to two bowls and top with more cashew butter, chocolate chips and cashew butter cup pieces.
To save time, you can soak the oats with the rest of the ingredients the night before. Store in the fridge and reheat in the morning.
- Serving Size: 1 (without toppings)
- Calories: 426
- Sugar: 24.6 g
- Fat: 15.3 g
- Carbohydrates: 64 g
- Fiber: 11.3 g
- Protein: 14.2 g