Cocoa Oats for Two

Cacao

This is another dish for all of my dark chocolate lovers, rich in luscious, creamy cacao.

Cacao is an incredible herb for heart health and blood circulation, mood improvement, cognitive function, and fatigue.

But when it comes to following a healing, Low FODMAP diet, it’s important to pay attention to the amount of cacao consumed. Keeping your serving size of cacao to 30g (about 1 & 1/4tbsp of cacao or about < 5 squares of a dark chocolate bar) is within the Low FODMAP range. This way, you can enjoy a decadent treat, without the symptoms or prolonged bacterial growth.

When consuming cacao on a Low FODMAP/gut healing diet, it’s important to know whether or not the chocolate you’re consuming is pure, and free of added sugars, thickeners, preservatives, and dairy. Remember, lactose is a protein that converts into sugar, that the human body tends to have difficulty digesting. So try to steer clear of this as you heal your gut, and you might just feel a world of a difference in your body.

Recipe

Serves Two

Cook time: 20 minutes

What you’ll need:

- 1/2c Bob’s Red Mill Organic Gluten Free Steel Cut Oats

- 1c homemade vanilla almond milk

- 1/2c water

- 1 cap full of vanilla extract

- pinch of salt

- 3 tbsp raw cocoa powder

- 6 drops of stevia

- 2 tbsp toasted almond pulp (from previously made almond milk)

Stir the steel cut oats, almond milk, water, vanilla extract, pinch of salt, cocoa powder, and stevia in a pot. Bring to a boil, then let simmer for about 15-20 minutes, until oats are thick and creamy, while still maintaining the firm and crunchy steel cut texture.

Top if off with your favorite chocolate pairing toppings! I like to dress mine with strawberries, raw coconut, hemp seeds, raw pecans, and almond butter. Enjoy!

You can also create this recipe with Bob’s Red Mill Organic Gluten Free Extra Thick Rolled Oats! Just be sure, to follow the water to oats ratio, as directed on the packaging.