A Starbucks-inspired festive breakfast for one. This oatmeal is also vegan and contains a vegetable!
Mmmm…. mint chocolate. I’m always so surprised by how good it is. After all, have you ever eaten chocolate right after brushing your teeth? Don’t. It’s terrible. But when chocolate and mint are supposed to be together (and it’s not just me getting a late night chocolate craving), it’s fantastic.
I’ve always wondered why Peppermint Mochas are only available in the holiday season. I mean, are peppermint and chocolate really Christmas flavors?
But that’s just me lamenting the fact that I can’t get a Peppermint Mocha in June.
Actually, I do have a solution for my year-round Peppermint Mocha cravings: I just make my own. I make a coffee, mix in some cocoa powder and maple syrup, almond milk, and add a drop of peppermint extract. Only a drop though! When you add them into drinks, flavor extracts are really strong. Luckily they’re much more mellow in oatmeal.
I don’t remember where I first tried a Starbucks’ Peppermint Mocha – but I do remember the feeling I had taking that first sip: happiness! I still don’t get why it’s associated with Christmas, but whatever.
(Oh, and for anyone reading this who has never been to the U.S. – yes, there really is a Starbucks on nearly every corner. Okay, that’s a slight exaggeration).
This oatmeal contains a secret vegetable – pumpkin puree! Alternatively, you can add a peeled and grated zucchini.. Neither vegetable changes the taste of the oatmeal, instead it just adds volume (always a good thing in my books). The pumpkin puree is definitely my preferred option, as it makes the oatmeal so creamy.
If including vegetables to your chocolate oatmeal feels like a step too far, then add a mashed banana instead.
One last thing: If you have some candy canes hanging around, they’d make an excellent topping to this oatmeal. And if you’re feeling particularly adventurous, you could always top this oatmeal with whipped cream à la Starbucks.
This post was updated (with new pictures) in December 2015.
- For the oatmeal
- ½ cup strong coffee
- ½ cup almond milk
- ½ cup rolled oats
- Pinch of salt
- ½ cup pumpkin puree
- 1 tablespoon cocoa powder
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- ½ - 1 tablespoon maple syrup
- Chocolate chips
- Chopped candy canes
- In a saucepan, bring the coffee and almond milk to a boil, and then turn down the heat to medium. Add the rolled oats and salt, and stir well.
- Stir in the pumpkin puree. Add the cocoa powder, vanilla extract and peppermint extract. Sweeten with maple syrup.
- When the oats have cooked and are creamy, transfer the oatmeal to a bowl. Top with some chocolate chips and chopped candy canes. Enjoy!
The pumpkin puree can be replaced with 1 small zucchini, peeled and grated (however, the oatmeal won't be as creamy).
If you'd prefer not to add a vegetable, add ½ - 1 mashed banana (from a very ripe banana). If you go for the banana option, you could reduce the maple syrup, if desired.
Regular Mocha Oatmeal
If you're not a fan of Peppermint Mochas, just replace the peppermint extract with more vanilla extract to end up with plain Mocha Oatmeal.
Recipe adapted from The Oatmeal Artist