Chocolate Mint


Yields one serving. Double or triple the recipe to make a few for later!


  • 1/2 cup strong coffee
  • 1/2 cup milk or a plant milk alternative (I use unsweetened soy milk.  It's low in sugar, 1 g, and has 4g of protein per 1/2 cup, plus calcium(!), which many plant milks lack)
  • 1/2 cup rolled oats
  • pinch of salt
  • 1 tbsp cocoa powder
  • 1/2 tsp vanilla extract
  • 1/4 tsp peppermint extract
  • 1 tbsp maple syrup
  • 2 tbsp peanut butter for layers


  1. In a saucepan, bring the coffee and milk (or plant milk) to a boil, and then turn down the heat to medium.  Add the rolled oats and salt, and stir well. 
  2. Add the cocoa powder, vanilla extract and peppermint extract.  Sweeten with maple syrup.  
  3. When the oats have cooked and are creamy, transfer the oatmeal to a jar or mug, stopping after each third to add a layer of peanut butter.  Top with chocolate chips, fruit or candy cane! Yum!
  4. Enjoy it warm, or put in the fridge for later.  Store for up to 3 days. 

Nutritional Information: 

Calories: 421, Carb - 54 g, Fat - 18 g, Protein - 15 g, Sugar - 16 g, Fibre - 9 g 

The nutritional information is with unsweetened soy milk.  

Recipe adapted from The Breakfast Drama Queen