Prep 3 mins
Cook 1 min
I made this up this morning to satisfy my chocolate and oatmeal cravings. Its quite similar to a few recipes on this site, but I thought that I should post my recipe, too! If desired, adding a fresh peach or two is okay.
- Combine the oatmeal, hot cocoa mix and dry milk powder together. (add ground cinnamon and ginger if using).
- Add the boiling water and microwave for about 20 seconds, or until bubbly (keep your eyes peeled, you would'nt want it boiling over).
- If you're using quick-cooking oats, increase the cooking time to 1 minute.
- Give it a quick stir and let it rest/sit for 30 seconds.
- delicious (to me, at least)!
This recipe just wasn't for me. I may try it again using less ginger and cinnamon. The spices were just too overwhelming.
I was reluctant to try this, something about not liking the way brown oatmeal looks... but I decided to give it a shot anyway. It was a change from ordinary oatmeal. I used a packet of Quaker Organic oatmeal, which is probably closer to 1/3 cup, so I only used 1/2 teaspoon cinnamon and 1 teaspoon of cocoa powder. I'm not sure if it was so acrid because I didn't use hot cocoa mix, but I needed to add a couple of packets of Splenda. Even though I had less than 1/2 cup oatmeal, I still added 1/2 cup of boiling water, and microwaved it for a minute -- TOO LONG!! I had to add more boiling water afterwards. I also didn't use the powdered milk or ginger.
This made a very nice breakfast. To make it more diabetic friendly I used old fashioned oatmeal, coco powder and splenda. Love the cinnamon here, I too skipped the ginger. Will make again. A quick and tasty brekkie.