Mexican Chocolate Pudding (or Brownie) Oatmeal

Mexican Chocolate Pudding (or Brownie) Oatmeal is a healthy but decadent breakfast with a creamy texture, chocolaty flavor, and the kick of spices.
Course Breakfast
Servings 1
Author Brianne @ Cupcakes & Kale Chips


  • 1/3 c old fashioned oats gluten-free, if needed
  • 1 teaspoon Mexican Chocolate Spice OR 1/2 teaspoon cinnamon 1/4 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)
  • 1/2 c milk I use unsweetened almond milk
  • 1/2 c water
  • 1 t coconut oil or butter optional
  • 2 eggs whites lightly beaten or 1/3 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.