Since chocolate oatmeal with almond butter is so rich and flavorful, it’s easy to mistake this healthy breakfast for a dessert! Even without the toppings, it has an addictively complex flavor profile, but adding the toppings really takes it to the next level.
Cook the oats in the almond milk over medium heat until the milk is mostly absorbed, which should take about 5-10 minutes.
Add the mashed banana and cocoa powder to the oats and stir the mixture well, until it reaches an even consistency.
Stir the almond butter into the oatmeal until it’s fully incorporated, then take the pot off the stove.
I like to top this chocolate oatmeal with banana slices, sliced almonds and chocolate chunks, and drizzle some melted almond butter over the top.
Once you’ve added the toppings, separate the oatmeal into two portions and serve it.
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