Mexican Hot Chocolate Oatmeal

I think that we can all agree that oatmeal can be a bit boring, especially when it's on repeat for breakfast. The interesting thing about oats is that they're incredibly versatile and can take on endless flavors. I wanted to create an oatmeal recipe outside of my comfort zone and my usual bowl of breakfast oatmeal. A few weeks ago, my crazy, genius roommate played around in the kitchen and made an apple dessert influenced by Mexican hot chocolate. Our minds were blown away. I could talk for hours about our kitchen discoveries, but I'll keep that for another time. Anyways, give these oats a try and spice up your morning breakfast... see what I did there?? Spice up your breakfast with Mexican HOT Chocolate Oatmeal... you get the point HAHA!

Serves 2 people


2 cups milk (non-dairy or dairy milk works perfectly)

1 cup rolled oats

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cayenne pepper

1 banana, mashed

2 tablespoons honey

1/4 cup chocolate chips

Cooked Mexican Hot Chocolate Apples:

1 tablespoon butter

1 apple, cored and chopped

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1 pinch ground cayenne pepper

Oatmeal Toppings: Cooked Mexican Hot Chocolate Apples


Chopped Nuts (I used pumpkin)

Honey or agave

Chocolate chips


Oatmeal: Place a medium pot onto the stove over medium heat and add in almond milk. Stir in oats, reduce heat to low. Simmer uncovered over low heat, occasionally stirring, for 25-30 minutes or until oats are of desired texture. Stir the mashed bananas, honey, and chocolate chips, then remove from the heat.

Cooked Mexican Hot Chocolate Apples: Place a medium pan onto the stove over medium heat and melt butter. Add in the chopped apples, cinnamon, ginger, and cayenne pepper. Cook the apples for 5-8 minutes or until the apples become tender.

Assembly: Serve the oatmeal in individual bowls, top with the cooked Mexican Hot Chocolate Apples, granola, nuts, honey, and chocolate chips. Serve immediately.

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