Finals week is upon us here at A&M. More importantly, this is my last week here for about a year and half; next year I’ll be studying abroad in Lausanne, Switzerland! Totes excited. Anyhow, in my mind, during finals week no rules apply which means chocolate for breakfast. Especially when that chocolately something is oatmeal and has an über special secret ingredient. PUMPKIN!
(we’re pretending that the embroidery says brownie instead of cupcake). This breakfast delight was inspired by these lovely two-bite fuge brownies whose fuge-tastic secret comes from a bit of pumpkin puree. Yes, it’s true. I took a whole batch to dress rehearsal for a play I was in and the cast fell in love! And seriously, you can’t go wrong sneaking some veggies in with your chocolate wonder breakfast delight.
Good luck on exams to everyone and congratulations to all who are done! Either way, this brownie batter oatmeal will surely perk up your morning in a high fiber, veggie, sweet chocolate goodness kind of way.
Chocolate Cupcake Batter Oatmeal
Yield: 1 serving
1/2 cup whole grain oats
1/2 cup low fat milk
1/2 cup water
1.5 teaspoons unsweetend cocoa powder
2 teaspoons pumpkin puree (or smashed banana, applesauce, etc)
1 teaspoon chocolate chips
Combine ingredients in a small pot and bring to a boil. Once boiling, turn the temperature down to medium heat and cook for about 5 minutes, stirring often. Remove pot from heat and cover for one minute. Serve and garnish with extra oats and chocolate chips.