Chocolate Breakfast Recipes: 3 Ways To Get Your Cacao On In The A.M.

Chocolate for all the meals! Okay, maybe not…but if we had things our way, there would definitely be some sort of cacao worked into every single minute of the day – beginning with breakfast.

We’re fully in-sync with the team over on Cameron Diaz’s Our Body Book who are sharing these healthy breakfast recipes that feel like dessert, but are packed with nutrition… 

I am a bit of a chocoholic. Okay, quite a bit of one to be perfectly honest. I love it pretty much in all forms and have spent the longest time denying myself chocolate because I thought it was unhealthy. Of course, I was thinking of commercially prepared chocolate candy and fudge that is loaded with refined sugar. Those are definitely unhealthy for you. However, as I learned more about ingredients and became more creative in the kitchen, I found ways to enjoy chocolate that wasn’t unhealthy. In fact, when prepared correctly, it can be good for your body! Especially your heart. Cocoa expands the blood vessels in the heart and helps all that lovely blood of yours flow through with ease. A relaxed and properly working heart is something we all need, so I’m encouraging you to dive into healthy chocolate recipes with your mouth and mind wide open.

In fact, start with breakfast! Chocolate for breakfast sounds like a health faux pas and the dream of school-age children, but you can absolutely add chocolate back onto the breakfast menu with this trio of healthy recipes.

Chocolate Raspberry Oatmeal
Serves 1


1 cup steel cut oats
3 cups liquid of choice (water is fine to use. For a creamier texture, you can use almond milk or coconut milk. Or half water and half milk if you like.)
1 cup raspberries (fresh or thawed frozen
1/4 cup unsweetened cocoa powder
1/4 cup honey or maple syrup


In a medium sauce pan, bring the milk or water to a boil over medium high heat.

Stir in the oatmeal and turn down the heat to low. Simmer the oatmeal uncovered for 10 minutes, stirring occasionally.

Stir in cocoa powder, raspberries, and honey/maple syrup. Continue to cook for 10 more minutes, again stirring occasionally.

Once done cooking, garnish with nuts, sliced fruit of choice, shredded coconut, or chia seeds

Protein-Packed Breakfast Brownies
Makes approximately 12 brownies


2 cups rolled oats
1/4 cup cocoa powder
3/4 cup milk (I used unsweetened almond milk)
1/2 cup applesauce
1/2 cup unseasoned black beans, cooked, rinsed and drained
1/2 beet, washed, peeled, cooked, and cut into pieces
1 ripe banana
1/4 cup maple syrup, honey or coconut sugar (more or less to taste)
3 Tablespoons peanut butter (omit for nut free option or use Sunbutter)
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 cup dark chocolate chips (optional)


Preheat oven to 375 F

Put rolled oats into a food processor and pulse until it is a fine oat flour. 

Add other ingredients to food processor. Blend until the batter is smooth and all ingredients is incorporated.

Pour into a baking pan lined with parchment paper, sprinkle with chocolate chips, and bake for 20-25 minutes.

Cool completely and then cut into squares.

Store in an airtight container in the fridge for up to a week, or freeze them individually wrapped for up to a month.

For more chocolate breakfast recipes, head over to Our Body Book by clicking though here!

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