How do you feel about chocolate chips for breakfast?
Like me, many of my followers are health-conscious. Therefore, I’m extremely curious about the general consensus on chocolate chips for breakfast. Most chips involve a myriad of unwelcome ingredients (ex: milk, sugar, hydrogenated oils). I’ve also seen a variety of brands make their chips vegan and/or “healthier” by using cocoa liquor instead of actual cocoa to flavor the chips. My current stock (from Trader Joe’s) falls into that category, and although it doesn’t necessarily impress me, I prefer it over some other sketchy brands I’ve seen.
But how could I give them up? The nice thing about chocolate chips is that it’s easy to control the amount. The oatmeal itself stays healthy and sugarless, and a small handful of chocolate chips add a touch of sweetness and a dash of delicious. Where’s the harm?! Thus, I do not intend to give up chocolate chips anytime soon.
For the time being, I will continue eating lovely bowls of porridge like this! Super simple, ridiculously easy, and undeniably tasty. Thank you, local produce market, for carrying strawberries this week!
What you'll need:
- 1/2 cup coconut milk
- 1/2 cup water (or more coconut milk)
- 1/2 cup rolled oats (I use Country Choice Organic)
- pinch of salt
- 1/2 cup strawberries, hulled
- handful of semi-sweet or dark chocolate chips
How to make it:
- Bring coconut milk and water to a boil, add oats and salt, and reduce heat to medium. (If you'd like to add flax or chia seeds, do so now. I recommend chia.)
- Let it cook for several minutes, stirring occasionally.
- Once MOST of the liquid has absorbed, slice or quarter strawberries and add to the oatmeal. Stir.
- If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Top with chocolate chips, and maybe more strawberries and shredded coconut.