Consider this an elevated take on peanut butter cup oatmeal. This chocolate cashew oatmeal bowl is on another level. It has a delicious dark chocolate flavor which is topped with the salty-sweet combo of cashew butter and chopped dates.
This oatmeal bowl is made with raw cacao powder for the chocolatey flavor and boost of antioxidants. The base is kept pretty simple with your choice of plant-based milk and a splash of vanilla. I do recommend adding in a source of protein, such as collagen peptides or plant-based protein powder so you’re getting a good balance of protein, healthy fats and fiber.
I prefer to use collagen peptides in this recipe and sweeten it just a little with chopped dates or a few teaspoons of maple syrup. If you opt for protein powder, chances are you won’t need the maple syrup since most protein powders are sweetened. If you’re using chocolate protein powder you can skip the cacao powder and maple syrup.
The toppings really make this simple oatmeal recipe come together. The salty cashew butter and sweet dates are the ultimate flavor combo, making this taste like a modern peanut butter cup. I recommend heating up your cashew butter if you want it to create that cozy looking cashew butter pool.
How to Meal Prep This Chocolate Cashew Oatmeal Bowl
This recipe is great for meal prep. Make a large batch on Sunday so you have breakfast for the week and you don’t have to think twice about it in the morning. These oats taste delicious hot or cold so it’s just whichever way you prefer. No matter what, I think we can all agree that having a nourishing breakfast (or any meal, really!), prepped and ready to go makes for a much smoother morning. Make sure to add this recipe to your next batch cooking session!
Nourished by Nutrition Facts
Cacao powder – Cacao powder is the part of the cocoa beans that remains after cocoa butter is extracted at a low temperature. This is what gives chocolate a bitter taste. It gets touted as a superfood, but for good reason.
Antioxidants – most notably flavonoids and polyphenols. These compounds help fight your free radicals that contribute to inflammation, aging, and other diseases like heart disease, cancer, and Alzheimer’s.
Minerals – high in magnesium, iron, zinc, potassium, phosphorus and copper.
When choosing cacao powder or chocolate, look for raw cacao or the darkest chocolate possible (70% cacao or higher). Cacao powder differs from cocoa powder. Cacao powder goes through less processing and retains more antioxidants and nutrients, and therefore health benefits.
Cashews – these nuts are an excellent source of healthy monounsaturated fats, which are considered heart healthy fats that are essential to lowering LDL-cholesterol while increasing HDL-cholesterol levels. Cashews are also rich in minerals like copper, magnesium, manganese, phosphorus, iron and zinc.
Fiber – The fiber here comes mainly from a mix of rolled oats and cauliflower rice. Oats are a source of soluble fiber which draws water into your intestinal tract. This helps support regular bowel movements and reduces constipation. Soluble fiber is also great for helping us feel fuller as well as helping lower cholesterol and blood sugar levels. Complex carbohydrates and veggies are excellent sources of fiber and something I encourage you to incorporate into each meal.
IF YOU LOVE This Chocolate Cashew Oatmeal Bowl, YOU’LL ALSO ENJOY THESE RECIPES:
- Peanut Butter Raspberry Oatmeal Bowl
- Strawberry Baked Oatmeal with Hemp Seeds
- Peanut Butter Oatmeal Bowl – A Simple Plate
- 3 x Breakfast Oatmeal – Green Kitchen Stories
- Post-Workout Protein Porridge – The First Mess
Chocolate Cashew Oatmeal Bowl
This chocolate cashew oatmeal bowl has a delicious dark chocolate flavor which is topped with the salty-sweet combo of cashew butter and chopped dates.
- ½ cup rolled oats
- 1/4 cup frozen riced cauliflower (optional)
- ¾ cup almond milk or other plant-based milk
- 1 teaspoon vanilla
- 2 tablespoons collagen peptides or 2 tablespoons plant-based protein powder*
- 2 teaspoons cacao powder
- 2 teaspoons maple syrup (optional)
- ¼ cup plant-based milk
- 1 ½ tablespoons cashew butter
- 1 Medjool date, chopped
In a small saucepan, combine oats, cauliflower, plant-based milk and vanilla. Bring to a boil and let cook for 5 minutes. Add more water a tablespoon at a time if the oatmeal starts to look dry. Once cooked, add in the collagen or protein powder and cacao powder. Add more water or plant-milk to thin, if necessary. Place in a bowl, add toppings and enjoy!
Add oats, cauliflower, plant-based milk, and vanilla to a microwave-safe bowl. Microwave on high for 3-4 minutes. Heat for 4 minutes if using frozen cauliflower rice. Once cooked, add the collagen or protein powder and cacao. Add more water or plant-milk to thin, if necessary. Add the rest of the toppings and enjoy!
If your protein powder is sweetened you won’t need the extra maple syrup. If you’re using chocolate protein powder you can skip the cacao powder and maple syrup.
Meal Prep Option – Make a large batch of the oatmeal base and store in a large airtight container or small individual containers for up to five days. If storing in individual containers you can top with the cashew butter and chopped dates before storing. If you make a large batch, I recommend keeping your toppings separate and just topping the individual portions.
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