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This has been a rough weekend for our family. Our son had some difficulties with friends at school, and I won’t lie, a lot of tears were shed by this mama.
Parenting is hard work.
Monday couldn’t come fast enough.
Fortunately my son found resolution to his friend crisis, and I’m finally starting to sleep again. When your kid hurts, you hurt. There is just no way around it.
Now, with the all the stress over the past few days, I woke up this morning to a head cold. A lot of my friends are sick. Couple that with the recent episode of family stress and I’m not surprised that I fell victim to this head cold.
So this morning, to provide comfort to my congestion and because chocolate makes everything better, I decided to make a warm and delicious gluten-free chocolate oatmeal. That’s right, I said chocolate oatmeal. Don’t judge.
I needed some chocolate to get me through the day – and this wonderful gluten-free chocolate oatmeal recipe did just the trick to satisfy my chocolate craving and provide a nourishing, fiber-rich and totally gluten-free breakfast.
And I put it in my #1 Mom mug to remind me that I’m doing the best I can at my #1 job as mom. This mug reminds me of the vast rewards that come with this tough-as-nails job.
What You Need
You’ll need a few ingredients to make this oatmeal shine, although I guarantee if you change a thing here and there, you’ll create something just as wonderful. It’s hard to mess up.
Here’s exactly what you’ll need:
Gluten-Free Oats: I use Bob’s Red Mill Gluten-Free Oats. Bob’s makes its oats in a dedicated factory and is a brand I know and trust to make safe, gluten-free products for those of us with celiac disease and gluten sensitivities.
Remember, you cannot eats oats without the gluten-free label. While oats are naturally gluten-free, they are grown in rotation with wheat crops and the same harvesting and storage equipment is used for both. Therefore, oats are severely cross contaminated with wheat. Always choose properly labeled gluten-free oats ONLY. (Read more about this topic in my post, Are Oats Gluten-Free?)
Unsweetened Cocoa Powder: This will give the oatmeal is chocolatey flavor and look as well as a mega boost of antioxidants. I use Navitas Organic Cacao Powder.
Cinnamon: Cinnamon adds an intoxicating smell to the mix – don’t skip!
Dried Dates: The dates provide a natural sweetness to the recipe. Add more if you want it sweeter. You can also use dried figs, raisins or other dried fruit of choice. I used dried dates from Made in Nature.
Flaxseeds: These add more omega-3 fats and fiber to really pump up the nutrition in this gluten-free chocolate oatmeal recipe. I use Bob’s Red Mill ground flaxseeds.
Pumpkin Seeds: These add wonderful crunch, antioxidants and healthy fats to your gluten-free chocolate oatmeal recipe. I like to use Go Raw Sprouted Pumpkin Seeds, but you can use any old pumpkin seeds you like. Swap for sunflower seeds as well or omit altogether.
Maple Syrup: The cocoa can be bitter, so a little sweetness is needed in this recipe. I add a little maple syrup, but you could also use date syrup, honey or agave nectar to pump up the sweetness … just a tad.
Gluten-Free Chocolate Oatmeal Recipe
Ready to make this delicious recipe full of fiber, healthy fats and antioxidants? Enjoy this comforting and soothing recipe. It’s the perfect breakfast indulge and sometimes exactly what the doctor ordered.
Gluten-Free Chocolate Oatmeal
- Boil 3 cups of water in a saucepan. Add oats, cocoa powder and cinnamon. Stir well.
- Reduce heat to low. Add dates and cover and simmer for 5 minutes.
- Remove from heat. Stir in flaxseeds and pumpkin seeds. Cover and let mixture rest for 2 minutes.
- Add maple syrup to taste and mix well. Serve topped with fresh fruit or enjoy as-is.