Chocolate Oatmeal with Quinoa Nut Crunch

This delicious chocolate oatmeal made with a combination of different nuts and seeds is loaded with nourishing nutrients and fiber to start your day and stay satiated while satisfying your sweet chocolate cravings. Enjoy!

INGREDIENTS

For porridge

• 1/2 cup rolled oats
• 1 2/3 cups pumpkin seed milk made with the NutraMilk
• 2 tsp. organic raw honey or agave nectar for the vegan version
• 1 tbsp. raw cacao powder
• 2 tsp. coconut oil
• A pinch sea salt

For crunchy quinoa

• 1/2 cup puffed quinoa
• 1/4 cup raw flax seeds, crushed
• 1/4 cup raw sunflower seeds
• 1/4 cup raw cashew, crushed
• 1/4 cup raw almonds, crushed
• 1 tsp coconut oil
• 1 tsp coconut sugar
• A pinch sea salt

For pumpkin seed milk

• 2/3 cup pumpkin seeds (90 g)
• 1 quart water (946 mL)
• pinch of Pink Himalayan salt (optional)

INSTRUCTIONS

• Making pumpkin seed milk
  • Place pumpkin seeds and salt in the NutraMilk container.
  • Press Butter cycle, set for 5-6 minutes.
  • Press Start.
  • Open the container lid, add water. Replace lid.
  • Press Mix (do not change this default time).
  • Press Start.
  • Press Dispense.
  • Press Start and open spigot to fill your storage container.

• In a medium saucepan add the rolled oats and 1 cup of pumpkin seed milk, stir to combine, bring to boil over medium heat, then reduce the heat and let simmer for five minutes.
• In a cast iron skillet heat the coconut oil, then add the quinoa, seeds, nuts, salt and coconut sugar and toast for five minutes over medium heat, then transfer into a bowl and set aside to cool.

• Transfer the cooked oats into the blender, together with the 1/2 cup pumpkin seed milk warm up the milk) , coconut oil, cacao powder and agave nectar, and process to obtain a very dense but airy liquid.

• Distribute evenly into serving bowls, add the rest of warm pumpkin seed milk sprinkle with toasted quinoa mix and serve warm.
• The quinoa mix makes a larger quantity than for two servings, but you can keep the remaining into an airtight container in the refrigerator for up to one week.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by The Awesome Green.