Raspberry and dark chocolate is one of the ultimate food power couples. Add hazelnuts into the mix and it becomes one of the ultimate power trios. The sweetness of the berries offsets the bite in the dark chocolate, and the smoky flavor in the hazelnuts ties everything together. It’s rich, indulgent and addictive. I woke up craving it this morning.
So, I decided to make a breakfast bowl with all three ingredients. I also drizzled some maple syrup on top because I wanted to increase the sweetness factor. But if you don’t have a sweet tooth or you’re not feeling the maple flavor, you can leave it out. The oatmeal is rich enough without the syrup.
My favorite part about eating this bowl is mixing in the dark chocolate. The chocolate gets all melted and coats the raspberries. It’s like making chocolate-covered fruit without the waiting.
Maple Oatmeal with Raspberries and Dark Chocolate (from me, to you)
1/2 cup rolled oats
1 cup almond milk
1/4 cup maple syrup, plus more for topping
1/4 cup hazelnuts, roughly chopped
1/4 cup raspberries
2 squares of sea salt dark chocolate, roughly chopped
Combine the oats and almond milk in a medium saucepan and bring to a boil. Turn the heat down to medium and cook until the mixture thickens. Take the pan off the heat and add the maple syrup. Top with more maple syrup, raspberries, hazelnuts and dark chocolate. Enjoy!