I am clearly setting a bad example for my son. I mean this Mexican Chocolate Pudding (or Brownie) Oatmeal is what I eat for breakfast everyday! He has his bowl of fruit and plain yogurt with some nuts or ground flax seeds or chia seeds and watches me eat this. I’m a terrible mother.
But believe it or not, this is healthy! Seriously! I mean, beating a dead horse, but many of you know the gestational diabetes saga, and this totally doesn’t do anything bad to my blood sugar. Actually, this sort of evolved from finding out about the diabetes. I have been an almost daily oatmeal girl for years, but my tastes have been slowly evolving. It started in my post-college weight-loss days, and I would get the packets of plain instant stuff that I would bring to work and cook with water and a packet of Splenda (yes, I admit it, I’m sorry to those of you that are bothered by this, but it is what it is). I gradually progressed from instant to Quick Oats, and eventually to Old Fashioned Oats, that I cooked risotto-style in the microwave at work, adding just a little water at a time till it was soft and creamy. I know, totally weird. Eventually I replaced some of the water with milk or almond milk. I never wanted anything like apples or raisins or cinnamon. I liked it plain.
It wasn’t until the past year or so that I started experimenting with adding some bananas or peanut butter or the ultimate – unsweetened cocoa powder. Yes! Chocolate for breakfast with no guilt! Occasionally I would put all of the above together.
I can’t remember when I decided to add some spices to my chocolate oatmeal, and I have no idea why, because I was never a big fan of spicy Mexican chocolate before. But once I went there, I never looked back. Then when I found out about the gestational diabetes, I knew I needed to add some more protein to my breakfast to help balance my blood sugar, and someone suggested adding egg whites to oatmeal (see, this recipe fits into Egg Week, which kicked off with this awesome egg roundup, on the blog, along with Tuesday’s frittata). I thought this was totally gross in regular oatmeal, but when I did it with my Mexican chocolate oatmeal, it gave it this amazing pudding-like texture that I went nuts over. One day I had it all made, but had to get The Bug out of bed, so I threw it into the microwave for a minute, and it made it almost like a fudgy brownie… for breakfast… SCORE!
I cannot tell you how much I love this Mexican Chocolate Pudding (or Brownie) Oatmeal. I mean, it does make my nose run a bit, but you can adjust the heat level to your liking. You can adjust the sweetness to you liking with whatever sweetener you like (I’ve used everything from brown sugar to agave to raw honey to turbinado sugar to Splenda). You can adjust the chocolate intensity to your liking (regular cocoa powder, dark cocoa powder, or a combination, as I like). You can adjust the consistency to your liking, making it pudding-y or brownie-y. See – totally customizable. And totally decadent. Anndddd… totally healthy!!
Honestly, my preference is egg whites from a carton because it incorporates more smoothly, and I don’t have to worry about salmonella, which is a higher risk while I am pregnant. Plus I have issues with leftover egg yolks or whites. You could even leave the egg whites out, like I used to (though you’ll probably need less spices), or use one whole egg, though that is not really how I like it.
Do I know if this is Bug-approved? Umm, no, because I am not a good food sharer. This baby is all MINE!
What is your favorite “sinful” breakfast? Really, truly, I’d love me a big stack of chocolate chip pancakes, but that’ll have to wait a few more weeks.
- ⅓ c old fashioned oats (gluten-free, if needed)
- 1 teaspoon Mexican Chocolate Spice OR ½ teaspoon cinnamon, ¼ teaspoon ground ginger, and 1/16-1/8 teaspon cayenne pepper
- pinch of salt
- 2 T unsweetened cocoa powder (I like to use half Hershey's Cocoa Natural Unsweetened and half Hershey's Cocoa Special Dark)
- 1-2 t sweetener of choice, or equivalent of sugar-free sweetener (I have used honey, sugar, brown sugar, agave, turbinado sugar, and Splenda)
- ½ c milk (I use unsweetened almond milk)
- ½ c water
- 1 t coconut oil or butter, optional
- 2 eggs whites, lightly beaten or ⅓ c pasteurized egg white from a carton (can also use one lightly beaten egg, but I prefer the more neutral taste of just the whites).
- Combine all ingredients except the coconut oil/butter and egg whites in a saucepan, and cover with a lid.
- Bring to a boil over medium heat, then reduce heat slightly to keep mixture at a simmer.
- Cook for 5-7 minutes, keeping an eye on it to make sure the mixture doesn't boil over, or until the oatmeal is cooked to desired doneness, but a little excess moisture remains (you can add more water if the liquid evaporated before the oats were as soft as you like).
- Reduce heat to low.
- Stir in the coconut oil or butter, if using, then slowly pour in egg whites while stirring constantly.
- Stirring constantly, cook for another 1-3 minutes, or until mixture slightly thickens.
- Optional step for "brownie" oatmeal: Pour oatmeal mixture into a microwave safe bowl, and microwave for 30 seconds to 1 minute, stirring every 20-30 seconds.
This recipe was shared with: Thursday’s Treasures Link Party