Winter Cacao Breakfast Bowl (Printable Version)
A nourishing cacao bowl with warming spices and fresh toppings, perfect for chilly winter mornings.
# What You'll Need:
→ Base
01 - 1 cup rolled oats
02 - 2 cups unsweetened almond milk
03 - 2 tablespoons unsweetened cacao powder
04 - 1 tablespoon maple syrup
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - Pinch of sea salt
→ Toppings
08 - 1 small apple, diced
09 - 1/2 cup pomegranate seeds
10 - 2 tablespoons chopped walnuts
11 - 2 tablespoons unsweetened coconut flakes
12 - 1 tablespoon cacao nibs
13 - 1 tablespoon pumpkin seeds
14 - Optional: extra maple syrup for drizzling
# How To Make:
01 - In a medium saucepan, combine oats, almond milk, cacao powder, maple syrup, cinnamon, nutmeg, and sea salt.
02 - Bring to a gentle simmer over medium heat, stirring occasionally, until oats are creamy and cooked, about 5 minutes.
03 - Divide the cooked cacao oats evenly between two bowls.
04 - Top each bowl with diced apple, pomegranate seeds, walnuts, coconut flakes, cacao nibs, and pumpkin seeds.
05 - Drizzle with extra maple syrup if desired and serve warm.
# Expert Advice:
01 -
- It tastes like dessert for breakfast but keeps you full and grounded for hours.
- The whole thing comes together in less time than it takes to get dressed.
- You can switch toppings based on whatever's in your pantry, so it never gets boring.
02 -
- Don't skip the salt—it sounds odd in a sweet bowl, but it's what makes the chocolate flavor pop instead of tasting one-dimensional.
- Stir while the oats cook so they release their creaminess gradually; otherwise you end up with a lumpy, thin result.
03 -
- Toast your walnuts and pumpkin seeds lightly in a dry pan first for deeper flavor and extra crunch.
- Keep your toppings in small bowls nearby so they're ready to go—this makes assembly faster and gives you the chance to taste as you layer.