Serves 2
10 min
Double Chocolate Oatmeal
Recipe GLPRef856d41030211
A rich, fluffy chocolate oatmeal topped with your choice of powdered sugar or chocolate chips. This warm breakfast combines the earthiness of rolled oats with cocoa powder and incorporates airy egg whites for a light, cloud-like texture. Quick to prepare and deeply satisfying.
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Ingredients
1 cup rolled oats
3½ cups water
¼ teaspoon salt
4 tablespoons cocoa powder
½ teaspoon vanilla extract
2 egg whites
2 tablespoons sugar
2 tablespoons ground flaxmeal
⅛ teaspoon cinnamon
powdered sugar for topping (optional)
chocolate chips for topping (optional)
Directions
Pour the rolled oats and salt into a saucepan and add 3 cups of water. Place over high heat and bring to a boil. Stir occasionally and cook for 3-5 minutes until the oatmeal begins to thicken. If it becomes too thick before cooking through, stir in the additional ½ cup of water as needed.
While the oats cook, whisk the 4 tablespoons of cocoa powder with 4 tablespoons of water in a small bowl until you have a smooth, lump-free chocolate sauce.
Pour the cocoa mixture and vanilla extract into the oatmeal pan and stir thoroughly until fully incorporated with no streaks remaining.
Reduce the heat to low. Add the egg whites all at once and immediately whisk vigorously and constantly. Continue whisking for 1-2 minutes to fully incorporate the egg whites without creating chunks. The mixture will gradually lighten in color and become fluffier as the egg whites cook through and blend into the oatmeal.
Stir in the sugar, ground flaxmeal, and cinnamon until evenly combined throughout the oatmeal.
Remove from heat immediately and divide between bowls. Top with powdered sugar or chocolate chips if desired, and serve at once.
