And yes, I eat oatbran not for dinner, but for a snack, after dinner-- don't judge me :)
But first, before we get to my amazing, cultural oat creation, let me show you dinner, first:
Before Mexican, I went Mediterranean: Colorful roasted veggies, kidney beans and a rosemary roasted potato all drizzled with lemon- tahini dressing.
Lemon- tahini dressing: Olive oil, lemon, tahini, agave and garlic salt.
Roasted in olive oil + sea salt
Of course that was one yummy meal, but nothing out of the ordinary. Onto the rockin' Mexican-coco oats now, since that's indeed what the post is about :)
Mexi- Cocoa Oatmeal:
1/2 C. Oats (oatbran, rolled, steel-cut)
1 C. water (or liquid of choice)
1 cinnamon stick + ground cinnamon
A couple dashes of cayenne pepper (depending on how spicy you want the oats)
1-2 tablespoons raw cocoa powder
a few dashes of chili powder
Stevia (or other sweetener)
Nut butter of choice (optional)
Method: Combine oats with liquid and cinnamon stick; boil, add other spices and cocoa and simmer till well combined.
--Cut the heat when oats have reached your desired thickness. Take out cinnamon stick.
--Add more cinnamon and chili powder on top, as well as stevia (if using) and nut butter and call it a meal!
~I choose to put peanut butter on top, but I wish I had pepita butter!
Spicy. Sweet. Vibrant. Sinful. Yummy.
Even with a couple dashes of cayenne pepper, these oats had a major kick to them!
And thank you to Garlic Gold, who sent me some of their fabulous products to review.
Review to come :)
Happy Tuesday- make it a great one! xoxo