This is my way of combining Mexican hot chocolate and oatmeal. I love this recipe as it tastes truly decadent. My favorite brand of Mexican Chocolate is Taza which is Vegan and Gluten Free. This chocolate is used to make Mexican hot chocolate and its used in traditional dishes like Mole. This dish is super thick, super rich and super good.
1/2 cup Rolled Oats
1 cup Non-Dairy Milk or Water
1/2 mashed Ripe Banana
2 triangles of Taza Mexican Chocolate
1/4 tsp Vanilla Extract
1 tsp Ground Flax
1/4 tsp Cinnamon
pinch of cayenne
pinch of salt
1/2 Banana sliced
1 tbsp of Chopped Hazelnuts
a few Raspberries
(If you can't find Mexican Chocolate then you can substitute that with 2 tbsp Of Cacao Powder.)
Combine the oats, chocolate triangles and liquid into a sauce pan on the stove and cook over medium heat while stirring. Once the liquid has reduced and the oats are nearly cooked, add the mashed banana. Stir it in til its well combined.
Now add the vanilla, chocolate, cinnamon, salt, ground flax, coco oil and cayenne. Mix it well til all the ingredients have been combined. Finish cooking the oatmeal to the consistency you like. If it's too thick, you can add a little more milk.
I topped it with sliced banana, chopped hazelnuts and raspberries.