Chocolate Chia Rolled Oats Breakfast is the featured post for today’s Meatless Friday, and why not? Although this is very simple to make, this breakfast is filling, portable and healthy.This breakfast meal is very versatile. It is good with any types of fruits on top of it. I usually prepare it the night before and put it in a small container, so that in the morning, I can just pack this and go.
This Chocolate Chia Rolled Oats Breakfast was inspired from a Filipino porridge called Champorado. We, Pinoys, usually eat this for breakfast. It is consist of sticky rice, cooked and boiled in water. A freshly ground Cacao Nibs and a ton of dark brown sugar are added to give this Filipino porridge a chocolate and sweet flavor.
When I was in the Philippines, and I was around 9 to 10 years old, my aunt had a Cacao tree in front of her house. When it bear fruit, my cousins and I will go to her house and harvest the overripe Cacao, and we will bring them to my Lola’s ( Filipino word for Grandma) house. Lola will crack the Cacao pods by hitting them with large woods and gouge out its sweet seeds from the pod and get us working…And how did we do it? By sucking the seed’s coat! After which, we spit the seeds out and lay them on a flat wicker basket, and sun-dry the Cacao beans. After three days, Lola will roast the beans and we get working again… My cousins and I will take turns grinding the beans using Lola’s huge grinding stone and a Cacao paste will be formed. This process took us the whole day to do. We then form the Cacao paste into small round balls ready to be used. At this time, the house was filled with Cacao and Chocolate aroma….
Looking at it now, all I can say is, “EWWWWW!” How gross it was, and that was manual labor in its finest. FDA will not be very happy about that. But it was a fun experience for me. So every time my kids are making their Chocolate drink and when they are complaining how inconvenient it is, I tell this story to my kids and they were so grossed out about it. I just chuckle because, I enjoy teasing them with my “Fillipino” experiences which they find weird.
Since I cannot grind my own Cacao Beans here, I used Hershey’s Unsweetened Powder to give this healthy food a chocolate flavor. I added Chia Seed and Rolled Oats to give this meal an extra boost of healthy nutrients and I chose Almond Milk to liquefy the dry ingredients. Instead of the usual sweetener, I used an ample amount of Honey to sweeten it. Don’t you think how my life just got easy?
I love this meal so much, that this has been my “official” breakfast in the past week. I eat it before and after workout, I even eat it for lunch. . This breakfast meal is a little rendition of my Portable Overnight Breakfast post so check that that out too.
- ¼ cup rolled oats
- 1 tablespoon Chia Seeds
- 1½ teaspoons Naturally Sweetened Herhey's Cocoa
- ½ cup Almond Milk
- Put the rolled oats, Chia Seeds and Hershey's Cocoa in a small container. Add in the milk and cover the container tightly. Shake the container to mix the ingredients and let it sit overnight in the fridge.
- The next day, add in honey to sweeten the mixture. Garnish it with your favorite fruit. Enjoy!