It’s just the season of incredible cookbooks you guys.
I don’t know about you, but I have a bit of a cookbook obsession. I love cookbooks. I’ll often pull a random one off my shelf and just leaf through it on a lazy afternoon.
And I just got another amazing one to add to the collection. My amazing friend Lindsay from Cotter Crunch just came out with her very first cookbook, Nourishing Superfood Bowls and it is beeaaautiful.
Each page is literally bowl after bowl of incredibly delicious recipes that are not only unique and creative combinations, but nourishing and wholesome as well.
You guys know how much I love a good bowl so this cookbook was pretty much tailor made for me!
There are SO many that I want to make, but as soon as I came across these midnight mocha oatmeal bowls, I knew it had to be my very first.
I have coffee every morning and I love a good bowl of oatmeal, so why WOULDN’T I combine those together to make these bowls?? I mean seriously, who would turn down coffee, chocolate and coconut? You just can’t!
Even my husband, who is a freak and doesn’t like coffee (…but no judgement or anything ) loved these bowls.
They literally taste like samoas girl scout cookies, I kid you not!
And if you think this looks good (because, well, it is!), there are SEVENTY FOUR other recipes in Lindsay’s book that will take you from breakfast to dinner and each one looks better than the next. I highly recommend you do yourself a favor and buy it, then clear your schedule for the next week because you’ll want to spend it cooking every recipe in it! 🙂
- 1/2 cup to 1/3 cup (120 to 180 ml) brewed coffee
- 1/2 to 1/3 cup (120 to 180 ml) drinking coconut milk or almond milk, plus more for topping
- 1 cup (80 g) gluten-free rolled oats
- 1/2 cup (40 g) unsweetened cocoa powder, plus extra for topping
- 1/3 cup (60 g) dark chocolate chips, plus more for topping
- 1/2 cup (40 g) unsweetened coconut
- 1/4 cup (40 g) black chia seeds or flaxseed, plus more for topping
- Maple syrup, optional
- Mix the brewed coffee with the coconut milk. Pour 1/4 cup (60 ml) of the coffee mixture over the oats in either a microwave-safe bowl or a saucepan on the stovetop. For the microwave, the oats and coffee should cook for about 1 to 2 minutes. On the stovetop over medium heat, the oats should cook for 5 to 10 minutes, or until the liquid is absorbed.
- Keep an extra 1/4 to 1/3 cup (60 to 80 ml) of the coffee mixture for topping. Once the oats are heated, add in the cocoa and stir together.
- Divide the oats into two bowls. Add in the chocolate chips, coconut, chia and maple syrup, if desired.
- Pour the rest of the coffee mixture on top of sprinkle with the cocoa powder. Feel free to add more coconut milk or cream to make the oats more creamy.
- Top with additional dark chocolate and chia seeds.