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Cocoa-Date Oatmeal

The EatingWell Diabetes Cookbook (2005)

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"I was inspired by the news that chocolate can be good for you," wrote reader Jennifer Sanders of Cambridge, Ontario. "Why not eat it for breakfast?" She shared her recipe for this heart-warming chocolaty hot cereal. If you are looking for a way to get your kids to start their day with a bowl of oatmeal, this is it. The microwave is convenient, but you can also cook the oatmeal on the stovetop following package directions. Top the cereal with milk or soymilk and sweeten with brown sugar or no-calorie sweetener, if desired.



READER'S COMMENT:
"So glad to see it is not only us in South Africa that tend to get a bit hectic with each other on forums like these... ...Patrick Holford says that if you make oatmeal and then let it cool down and heat it up again and cool it down again...
Cocoa-Date Oatmeal Recipe

Makes: 4 servings, 1/2 cup each

Active Time:

Total Time:

Ingredients

  • 1/4 cup chopped pitted dates, (10-12 dates)
  • 1 cup old-fashioned rolled oats
  • 2 tablespoons cocoa
  • Pinch of salt
  • 2 cups water

Preparation

  1. Combine dates, oats, cocoa and salt in a 1-quart microwavable container. Slowly stir in the water. Partially cover with plastic wrap. Microwave on Medium for 4 or 5 minutes, then stir. Microwave on Medium again for 3 or 4 minutes, then stir. Continue cooking and stirring until the cereal is creamy.

Tips & Notes

  • Note: The cooking times will vary considerably depending on the power of your microwave. New microwaves tend to cook much faster than older models.

Nutrition

Per serving: 142 calories; 4 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 61 g carbohydrates; 0 g added sugars; 8 g protein; 9 g fiber; 81 mg sodium; 497 mg potassium.

Nutrition Bonus: Fiber (16% daily value).

Carbohydrate Servings: 2

Exchanges: 11/2 starch, 1/2 fruit

Nutrition Note: Chocolate contains compounds called flavonoids, which can function as antioxidants and also seem to keep blood from clotting. Cocoa is unusually rich in two kinds of flavonoids, flavonols and proanthocyanidins, which appear to be especially potent. To get


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