For serving you can use honey, soya butter, and blueberries
Place 2½ cups water in a small saucepan and stir through the oats.
Bring to a boil, turn off the heat, cover with a lid, and leave on the hot stove plate for 20 minutes. Keeping the lid on and the pot over the cooling stove plate is crucial so the oats don’t become stodgy.
Reduce the heat to medium and stir gently.
Cook for 5–10 minutes, adding the remaining water to loosen the oats. Do not leave them unattended, as they burn very quickly.
Fold in the cocoa and a splash of almond milk.
Divide between bowls and top with the honey, soya butter, blueberries, and dates.
Oatmeal is more than just a convenient breakfast food; it also provides nutrients essential during the winter, such as zinc (which boosts immunity) and soluble fibers necessary for a healthy heart and better digestion. Oats, formally named Avena sativa, are a cereal grain from the Poaceae grass family of plants. The grain refers specifically to the edible seeds of oat grass, which ends in our breakfast bowls. Oats are commonly eaten for breakfast as oatmeal, made by boiling oats in water or milk and often referred to as porridge.