I found out about the existence of Mexican hot chocolate a few days ago and decided I needed to apply the same principle to oatmeal. I’m not a big fan of creamy so I decided to use cocoa powder. If I were a creamy person I would use real chocolate instead.
Mexican Hot Chocolate Oatmeal
1/2 cup rolled oats
1 cup water (or some sort of milk)
1 1/2 tablespoons cocoa powder
1 tablespoon brown sugar
1 teaspoon cinnamon
1 dash chili powder
Put everything in a pot and cook until the oats are ready. Top as you wish. I used frozen raspberries and raw almonds in the photo above.