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Few things go together better than strawberries and chocolate. Luxury abounds when these two meet.
Over the holidays while preparing for feeding family for a couple of days, I stumbled upon the idea of a banana split oatmeal breakfast bar. Everyone loved choosing their special blend in their oatmeal. My favorite combination that I continued to make after the company was gone was the chocolate covered strawberry oatmeal.
Of course you can make it with sugary goodness, but since I’m attempting to eat according to the THM guidelines, there were some tweaks I had to make. No yumminess was injured in the modification of this recipe.
Here’s what you’ll need:
- Old Fashioned oats (not the quick kind)
- Lily’s Dark Chocolate Premium Baking Chips (sweetened with Stevia)
- Trader Joe’s Liquid Stevia
- Almond Milk or plain Greek yogurt
The trickiest part of this process is remembering to set the oatmeal to soak overnight. I treat oatmeal like I do rice – 2 cups of water to every cup of oatmeal. Since I was making 4 cups of oatmeal, I poured 8 cups of water over it, put the lid on my pot and waited until morning.
In the morning, crank the burner up to high until the water starts to boil, then reduce to low and simmer for about 10 minutes, or until the oatmeal is a creamy consistency you like.
While the oatmeal is cooking up, chop up some fresh strawberries.
The chocolates melt in the warm oatmeal and become creamy chocolaty goodness. Now stir in the strawberries, and a little almond milk or plain Greek yogurt for creaminess.
Top with a dollop of whipped cream for extra loveliness, and you have a sugar free breakfast to indulge in!
Not a sweet breakfast eater? Then try my favorite way to eat eggs!