Mexican Hot Chocolate Oatmeal
A warm and comforting bowl of oatmeal infused with the flavors of Mexican hot chocolate - cinnamon, chili powder, and a hint of chocolate. Topped with coconut flakes and dairy-free whipped cream for a delightful breakfast.
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Ingredients
- 1 cup Rolled oats
- 2 cups Almond milk
- 1 tablespoon Cocoa powder
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Chili powder
- 2 tablespoons Maple syrup
- 1/4 cup Dairy-free whipped cream
- 2 tablespoons Coconut flakes
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Get a medium saucepan ready. Add the 1 cup of rolled oats, 2 cups of almond milk, 1 tablespoon of cocoa powder, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of chili powder to the saucepan.
- 2Place the saucepan over medium heat. Bring the mixture to a boil, which is when you will see large bubbles rapidly rising to the surface. Once boiling, immediately reduce the heat to low, cover the saucepan, and let it simmer for 5 to 7 minutes. The oatmeal is ready when it has thickened and the oats are tender.
- 3Remove the saucepan from the heat. Stir in the 2 tablespoons of maple syrup until it is fully combined with the oatmeal.
- 4Carefully pour the hot oatmeal into two serving bowls.
- 5Top each bowl of oatmeal with 1/8 cup of dairy-free whipped cream and 1 tablespoon of coconut flakes. Serve immediately.
Substitutions
Dairy-free whipped cream → Coconut cream, blended cashews, avocado puree(avoids Dairy)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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