Monday, June 26, 2017

Chocolate Mole Oatmeal

After a long hiatus, oatmeal recipes are back! Plus, this post includes the debut of a new dish I've deemed "the oatmeal bowl." (Thanks to my dear friend Joanna for this lovely birthday gift.)

I've been eating oatmeal since the 30 Days series, but I didn't feel like posting about it. After two weeks out of town and the arrival of the bowl, however, I feel it is time. I'd been making my traditional cinnamon chocolate oatmeal (2 T cocoa powder + 1 t cinnamon) bowls topped with dashes of cayenne, chili powder, and sea salt before I left home and I liked it, but wanted to deepen the flavor to go throughout the oatmeal. A quick Google search for chocolate chili oatmeal turned up two chocolate mole recipes (oatmeal chili and easy cheater vegan mole sauce), and I decided to adapt and go with it.

I wouldn't say that the chili and chipotle flavors came through strongly in this oatmeal, but they did add a nice level of heat to the cocoa. This recipe would probably be better in the freezing winter than the steaming summer, but I've gotta show off the oatmeal bowl, so here we go:


1/2 c quick cooking oats
1 1/2 c water
3 t dark cocoa powder
1 t cinnamon
1/2 t chili powder

1/4 t ginger
1/4-1/2 t chopped chipotle peppers in adobo sauce
Toppings of choice (I added a chopped red delicious apple, but other fruits, candy, and nut butter would also be appropriate.


1. Bring oats and water to a boil and reduce heat to medium. 
2. When oats reach the desired consistency, stir in the cocoa, cinnamon, chili powder, ginger, and chopped chipotle peppers. 
3. Transfer oatmeal to a bowl, add desired toppings and enjoy!

1 comment:

  1. Ooh I love oatmeal. I've never put chocolate and chili together though! :)