Chocolate Raspberry “Truffle” Oats : A Valentine’s Breakfast That Tastes Like Dessert
Ingredients
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½ cup rolled oats (old-fashioned)
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1 cup milk of choice (dairy, almond, oat, etc.)
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1 tbsp unsweetened cocoa powder
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1 tbsp maple syrup or honey
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Pinch of salt
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1–2 tbsp dark chocolate chips or chopped dark chocolate
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2 tbsp crushed freeze-dried raspberries
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1 tbsp almond or peanut butter, for swirling
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Optional toppings: fresh raspberries, extra chocolate chips, chopped nuts
Instructions
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Combine ingredients:
In a small saucepan, add oats, milk, cocoa powder, maple syrup, and salt. Whisk briefly to dissolve the cocoa. -
Cook the oats:
Bring to a gentle simmer over medium heat, stirring often. Cook 5–7 minutes, or until thick and creamy. -
Create the “truffle” texture:
Remove from heat and stir in the dark chocolate until fully melted and silky. -
Add raspberry magic:
Fold in the crushed freeze-dried raspberries, leaving a few pink streaks throughout. -
Serve:
Spoon into a warm bowl, swirl in almond or peanut butter, and finish with fresh raspberries or extra toppings.
Tips & Variations
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Cherry Cordial: Swap raspberries for freeze-dried cherries; add a splash of almond extract.
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Mocha: Add 1 tsp instant espresso powder.
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Chocolate-Orange: Stir in 1 tsp orange zest as oats cook.
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Vegan: Use plant milk + dairy-free chocolate.
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Extra protein: Add a scoop of protein powder after cooking (thin with more milk as needed).