As a kid, I hated oatmeal with a passion. Mom would make the gloopiest oatmeal, and I hated the texture and the blandness. I was late for classes in elementary and middle school frequently because we couldn’t leave until everyone finished breakfast, and I was so slow eating the oatmeal.
I’ve always been very particular about texture. Even the chocolate oatmeal Mom made somehow tasted bad to me be cause it was too gloopy.
I usually keep my oatmeal very simple, but I had a lot of fun with this Chocolate Raspberry Oatmeal.
It’s quick and easy, and I made a a few batches for the whole week. Photographing this was a lot of fun because of the colors.
I’ve been craving and eating chocolate items three times a day because of all the stress. It’s been a race to the finish line in residency, and I’ve had a lot of busy clinical rotations and research deadlines!
The deadline for the research project I’ve been working on the past year is here, and I’ve been frantically working on collecting and analyzing data on cancer patients and infections every spare minute between 28 hr call and the ICU.
Chocolate Raspberry Oatmeal
1 cup rolled oats
1 cup chocolate almond milk
2-3 tablespoons cocoa powder
1/4 cup raspberries
3 tablespoons chopped almonds
3 tablespoons coconut flakes
Combine your oats, milk, cocoa powder over stovetop on medium heat until softened (or you can microwave for 3-4 minutes). Spoon chocolate into a bowl. Top with raspberries, almonds, and coconut flakes. Enjoy!