Double Cacao Quick Oats with Strawberries

Prep Time 5

Cook Time 10

Total Time 15

Servings 1

1 tablespoon Cacao Tea (loose-leaf cacao husks)
1/2 cup quick oats (I use Bob's Red Mill)
2 teaspoons cacao powder
2 tablespoons unsweetened unflavored oat milk (I use Silk); plus more for serving
1 tablespoon pure maple syrup (or to taste)
1/4 teaspoon pure vanilla extract
Pink sea salt, to taste
Chopped dark chocolate (I use 70%), for topping
Chopped fresh strawberries, for topping (sliced banana and pitted sweet cherries work well too)
Nut butter or roasted nuts (optional), for topping

In a small pot, bring 1 cup of water to a boil.
Remove from heat, then add the Cacao Tea to the pot.
Steep the tea for 5 minutes, then strain out the cacao husks and discard.
Bring the brewed tea to a simmer, then stir in the oats along with 2 tablespoons of oat milk and 2 teaspoons of cacao powder.
Gently simmer on low for 3 to 4 minutes, or until the oats are tender.
Remove from heat, then stir in the maple syrup, vanilla, and salt, to taste.
Stir in another splash of oat milk, if you like.
Spoon the cacao oats into a bowl, then top with chopped dark chocolate, fresh strawberries, and nut butter or nuts, if using. Enjoy!