Easy Chocolate Oatmeal: My Go-To Breakfast
THM:E, low fat, no sugar added, gluten/egg/dairy/nut free (omit almond milk topping to remain nut free)
Serves: 1
  • 1⅓ c. water
  • ½ c. old-fashioned oats (use gluten-free if necessary)
  • Hearty dash salt (don't skimp on this!)
  • -
  • 1 T. cocoa powder
  • 3-4 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
  • -
  • Sliced banana
  • Unsweetened almond milk
  1. Microwave the first three ingredients together in a large bowl for 3 minutes. (I use a large serving bowl so the oatmeal doesn't run over in the microwave.) You could also cook this mixture on the stovetop until the desired consistency is reached.
  2. Stir the cocoa powder and sweetener into the oatmeal. Top with a moderate amount of sliced banana and a splash of almond milk if desired. Since we're allowed a teaspoon of fat in a THM:E meal, sometimes I add a teaspoon of coconut oil or peanut butter to the oatmeal. Smearing the peanut butter on top of the oatmeal after stirring the cocoa powder in lets you get more noticeable flavor.
  3. Update: I've found that stirring in 2 T. whey protein powder and 1 tsp. refined coconut oil when I add the cocoa powder and sweetener really revs my metabolism! Add a little bit of almond milk if it's too thick.
If you like, you can whisk some egg whites (for extra protein) into the hot oatmeal after cooking. Oatmeal has some protein of its own (6g/serving), so adding additional protein is not required. However, if you find that you can't make it to lunch without getting terribly hungry, extra protein would be a great idea. Stirring some collagen or whey protein powder into it after microwaving works as well.
Want a chocolate overnight oatmeal recipe to eat cold? Try My Fave Overnight Oatmeal (you can find the recipe on my website or on pg. 30 of my cookbook, Necessary Food).
Recipe by Briana Thomas at https://www.briana-thomas.com/easy-chocolate-oatmeal/