Yes, another variety of grain free hot cereal! I thought it was worth it, though, because who doesn’t like chocolate and peanut (or your nut or seed of choice) butter for breakfast. Or, really, any time of day.
This version is slightly different than the original because, like yesterday’s variety, one of the flavoring agents contains more than just flavor and that throws off the proportions of ingredients a little bit. Sure, you could just add chocolate and peanut/nut/seed butter to the original recipe, but by following the tweaked proportions below, you get maximum nutty (or seedy)-chocolatey flavor, and who doesn’t want that?
I promise: this is the last grain free hot cereal recipe for awhile, but I hope you found one (or two or three) that will keep you warm throughout the winter!
- 1/4 cup peanut butter nut butter or seed butter of choice
- 6 Tablespoons milk of choice
- Pinch of salt
- 1 teaspoon granulated monk fruit sweetener or granulated stevia - or to taste like
- 2 Tablespoons cocoa powder
- 1/4 cup shredded unsweetened coconut
In a microwave-safe bowl, mix together the peanut butter and milk. Stir vigorously until smooth.
Stir in the salt, sweetener and cocoa powder, and when they are incorporated, add the coconut.
Microwave on high for 45-60 seconds. Stir and microwave another 30-60 seconds until it reaches your desired temperature. If it has thickened too much, stir in the remaining 1-2 Tablespoons milk until it thins out to your preferred consistency. Taste, and adjust sweetener if desired.
Top with mini chocolate chips, additional peanut/nut/seed butter, etc. if desired and serve immediately.
This recipe, as I'm sure you can tell from the ingredients, is very hearty. Feel free to make a half recipe, or share the full recipe, if this is too much for you.
This hot cereal is best consumed immediately after making it. It spoils quickly, and should not be made ahead if you can avoid it.
Omit the sweetener and chocolate chips and use unsweetened nut or seed butter to make this Whole30 compliant.