No-bake Cookie Chocolate Oatmeal

This recipe will feel

oh-so indulgent—and cooks up to be the texture of a rich, smooth, and silky chocolate pudding. With the combination of oats and chocolate, it stirs up thoughts of the famous no-bake cookies my mom has made for many, many years. The no-bake cookie is a treasure in our family, as I am sure it is with many of you.

No-bake cookies filled with oats, chocolate, and peanut butter are a decadent treat, yet loaded with sugar. This recipe for chocolate oatmeal will provide the same unmistakable flavor, but yield a healthy, nutritious outcome.

A bowl of these oats will feel a little naughty and like you are eating dessert for breakfast, but go ahead, indulge, your body will thank you. I sweeten mine with date syrup to keep it on the up and up, but of course any sweetener will work.

I placed a portion of this recipe in the refrigerator to see if the texture would remain the same, and it does in fact stay creamy. I even liked this recipe right out of the fridge. If you like cold pudding, you’ll like a cold version of these oats, as well.

I top the oatmeal with walnuts, but any nut, or nut butter stirred in would be a wonderful addition. And after trying the recipe topped with sliced banana, and with sliced strawberries, I can hardly wait for our cherry trees to produce this spring to try that combination, as well.

Enjoy food made fresh!

No-bake Cookie Chocolate Oatmeal 1/3 cup rolled whole oats 3/4 cup soy milk, or other milk 1 tablespoon cocoa, or cacao powder 1 tablespoon date syrup, or other sweetener ½ teaspoon vanilla 2 tablespoons chopped walnuts, or other nuts and/or fresh fruit Place oats and milk in a small saucepan and stir to combine. Cook over medium heat. When mixture begins to bubble, add cocoa and stir to combine. Continue cooking for 5 to 8 minutes, stirring often. Add date syrup and vanilla, stirring to combine. Top with desired nuts or fruit, (or stir in nut butter) and serve warm.

Cooked mixture can be refrigerated and reheated or served cold as a pudding. Makes 1 serving.

Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.