Recipe: Mexican Hot Chocolate + PB overnight oats

Updated – Like eggs, oats have a lot of diversity potential. I know that some the texture can be an issue and for others the plain taste can be problematic. This morning I made Mexican hot chocolate overnight oats, but I added peanut butter because peanut butter makes everything better.

I used my basic overnight oats recipe that I shared a few weeks ago, but here’s what I added.

2 tablespoons of chocolate PB2

When the oats were still dry, I added the PB2 so I could mix it in thoroughly.

1/2 teaspoon of cinnamon

I add cinnamon to my basic recipe as well, but it’s more of a dash. For this recipe I added an exact amount to get the spice that I wanted.

1/4 teaspoon of cayenne pepper

Mexican hot chocolate is hot cocoa with a kick and aside from cinnamon, the kick comes from peppers. Historically, cocoa wasn’t eaten and to drink it herbs and spices need to be added so it wouldn’t taste so bitter. I added cayenne pepper on top of my oats for this kick. Some recipes I’ve seen for from scratch Mexican hot chocolate call for chile pepper.

Mixed in, the oats are the perfect amount of spicy. If you’re getting bored with your same old oats, I’d encourage you to explore your spice cabinet and see what you find.

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