I’ve been eating a lot of oatmeal for breakfast recently, and I’ve come up with a new favorite combination: chocolate pomegranate oatmeal.
- splash of coconut milk
- raw cacao
- drizzle of maple syrup
- chia seeds
It’s not a very complicated recipe post, but a great excuse to take some beautiful pictures of one of my recent favorite breakfasts.
A variety of these oatmeal toppings have been my rotating combination through this entire canister of steel-cut oats.
And of course some green juice. A quick green juice is easy with whatever veggies you have laying around in the fridge and lots of kale.
I make my oatmeal in a large batch, and usually end up eating an entire bowl for breakfast, then filling a quart-sized Mason jar to the top with the leftovers.
It’s a perfect way to have quick breakfast meals through the week: just heat up a bowl of oats, top, and go.