Chocolate Oatmeal

(One can never have too many chocolate oatmeal recipes!)

• 1/2 cup rolled oats (or 1/4 cup steel-cut oats) (45g)
• 1 1/2 cups milk of choice or water (360g)
• 1/4 tsp salt
• 1 tbsp cocoa powder, dutch cocoa, or hot cocoa mix (5g)
• 1/4 tsp pure vanilla extract
• sweetener of choice (stevia, maple syrup, sugar, etc.)
• optional: nondairy creamer or canned coconut milk for the top
• optional: chocolate chips

Combine oats, liquid, and salt in a large pyrex-type measuring cup (or saucepan, if cooking on the stovetop). Heat on the stove until most—but not all—of the liquid is absorbed. Or, if using the microwave, heat 3 minutes, then heat 1 more minute, watching so it doesn’t spill over. (Microwave times will vary depending on wattage.) Leave in the microwave 5 minutes, then transfer (uncovered!) to the fridge overnight. The next morning, the oats will have soaked up all the excess liquid. (If you want to eat it right away, just heat longer or use less liquid. I always use the overnight method because I want breakfast ready in the morning.) Now add your vanilla, sweetener, cocoa, (and optional creamer or coconut milk if desired). Reheat, unless you prefer cold oatmeal like I do.

For the entire recipe:

• Calories: 160
• Fat: 3g
• Carbs: 30g
• Protein: 6g (more if using the optional protein powder)
• Fiber: 6g
• WW Points (new system): 4 points