Looking for a new way to spice up your morning? Look no further. This Mexican Hot Chocolate Oatmeal will warm you up from the inside out and give you enough energy to last all morning.
I’m the type of person who can eat the same thing for breakfast for a good 6 months (or more). In fact, I’m coming off the tail end of a scrambled eggs kick that started at least a year ago. Don’t get me wrong, I still love a good plate of eggs. But, these cold and rainy days have me wanting something a bit cozier. Not to mention, I’ve gotten into a “fats” rut lately, and just rediscovered the beauty of healthy carbs with my dinner last night: roasted sweet potato, black beans, and chicken breast with a squirt of lime, followed by a cinnamon-baked apple. I felt so energized afterward, I decided to continue the healthy carbs into my next meal (breakfast, duh).
My first thought was oatmeal. Of course. It’s energizing, comforting, easy on the budget, and so versatile! I also like that it can be made in the morning or overnight in the crockpot. Usually, I take my oatmeal studded with yummy fruits like blueberries, mango, apple, or cherries. But this time, I wanted something different. The idea of Mexican hot chocolate popped into my mind, and I was inspired. The deep, sultry flavors of chocolate, cinnamon, and cayenne are somehow comforting and exotic at the same time. Why wouldn’t I recreate the effect in my morning oatmeal?
Let me say, I’m so glad I did! The result was a warm, sweet, spicy bowl of goodness that put a fire in my belly while the clouds dumped buckets outside.
Why You Should Make Mexican Hot Chocolate Oatmeal
First off, you should make Mexican Hot Chocolate Oatmeal because it’s delicious. Also, if you’re in a breakfast rut, I’m guessing (or at least hoping) this recipe will break you out of it.
Even more importantly, though, you should make Mexican Hot Chocolate Oatmeal because it packs a nutritional punch with the cayenne pepper. Cayenne pepper is full of capsaicin, which blesses your body in so many ways. It boosts metabolism, reduces blood sugar levels, improves blood circulation, and supports healthy digestion.
Also, this Mexican Hot Chocolate Oatmeal is stupid-easy to make and uses simple ingredients you probably already have.
How to Make Mexican Hot Chocolate Oatmeal
To make Mexican Hot Chocolate Oatmeal, dump the following ingredients into a pot on the stove:
- Cayenne Pepper
- Cocoa Powder (I used cacao powder from Costco)
- Stevia (or any sweetener of your choice)
- Collagen (optional)
- Liquid (I used half water, half almond milk)
Give it a quick stir. Then, cover and let it simmer and steam until all the water is fully absorbed and the oatmeal looks creamy. The amount of time will, of course, depend on the type of oats you use.
Tricks to Make the Absolute Best Mexican Hot Chocolate Oatmeal
Balance the flavors according to your preferences! Some of the flavors in this oatmeal can easily be overdone. While I rarely find anything that is “too chocolatey” or “too cinnamony”, it’s easy to overdo the cayenne pepper and/or the stevia. Because of this, I recommend starting off on the low end. If you end up wanting a spicier or sweeter bowl of oatmeal, go ahead and add more after it’s cooked.
If you accidentally made your oatmeal too spicy, tone it down by mixing some nonfat Greek yogurt into your bowl. I love the creamy tang Greek yogurt adds to my oatmeal. It also fits nicely within the “E” meal setting of my Trim Healthy Mama eating plan. (Of course, if you’re at goal weight or don’t care about mixing fats and carbs, half-and-half or cream would be lovely too!)
As I mentioned, I like topping mine with nonfat Greek yogurt. I may have also grated a little 85% dark chocolate over my bowl too. (oh. em. gee. so good!)
Mexican Hot Chocolate Oatmeal
This Mexican Hot Chocolate Oatmeal will warm you up from the inside out!
- 1/2 cup oats
- 1 tbsp cocoa powder
- 1/2 tsp cinnamon
- 1/8 tsp cayenne pepper (to taste)
- 1/8 tsp chili powder (optional)
- 1-2 doonks stevia (or to taste; I don't like my oatmeal too sweet, and I try to avoid erythritol. If you want yours sweeter, consider adding a teaspoon of THM super sweet.)
- 1-2 pinches mineral salt
- 1 scoop collagen (optional, but some form of protein is recommended if you're following the THM plan)
- 1/2 tsp vanilla extract
- 1/2 cup water
- 1/2 cup almond milk
Dump all ingredients into a pot on the stove.
Cover and cook until all the liquid is absorbed and the oatmeal looks creamy. I use old-fashioned oats (not the quick cook kind) and it takes me about 15 minutes.
Pour into your bowl and enjoy! I like mine topped with nonfat Greek yogurt, a sprinkle of cinnamon, and maybe a light shaving of dark chocolate which melts so beautifully into the oatmeal.