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Chocolate & Cherry Oats

For those of us who love dessert for breakfast!

Serve this Chocolate & Cherry Oats breakfast to your family or friends and you are going to get asked one of two questions:

Question 1 – Is this chocolate & cherry oats really breakfast and not a dessert?

When you tell them it is indeed a breakfast, the next question will be…

Question 2 – are you sure this is healthy? It can’t be; it tastes too good to be healthy?

Then you can answer and say the following –

  • The raw cacao is rich in minerals, with magnesium being most notable for relaxation and helping with sore muscles. You can read all about magnesium here.
  • Chocolate (or raw cacao) also contains theobromine which is the compound that naturally makes us feel happier.
  • Cherries hold their own nutritionally with Vitamins A, C and K and
  • Oats are a well-established ingredient in heart-healthy eating plans. Oats are also rich in minerals, B vitamins, antioxidants and the all-important fibre (beta-glucan), which has been shown to lower and protect against LDL cholesterol.

So, yes, it is super healthy, and there’s another bonus – very easy to make. It’s also very versatile, so you can make it your own.

Let me know if you enjoyed it as much as we do.



Chocolate & Cherry Oats

It's like dessert for breakfast, just healthier and more-ish.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast
Keyword: breakfast, dairyfree, easy, heart healthy, onepan
Servings: 2


  • 1 small pot
  • 1 measuring cups and spoons


  • 1 cup quick oats
  • 3 tsp raw cacao
  • 1 1/2 cup milk plant or animal based
  • 1/2 banana mashed

Optional Extras (see notes)

  • 40 g cherries halved and pitted, then dice half
  • 2 tbsp nut butter
  • 1 tbsp hemp seed
  • 1 tbsp maple syrup


  • mix the cacao powder in with the oats to avoid clumping.
  • over medium heat, add the oat and cacao mix, mashed bananas and milk.
  • bring to a boil, then allow to simmer for 2 - 5 minutes, depending on how thick you like your oats.
  • add diced cherries (optional), and mix in well.
  • dish up into bowls and garnish with halved cherries, hemp, nut butter and drizzle with maple syrup.
  • serve warm and enjoy.


No Banana: Can be left out but does add to the creaminess and sweetness.
No Cherries: Use your favourite fruit like bananas, strawberries or blueberries. 
No Milk: Use water; it will just be a little less creamy.
No Maply Syrup: Use honey or your favourite sweetener.
Oats are too thick: Use more milk or water to make it the consistency you prefer
Storage: Store in a tightly sealed container in the refrigerator for up to 3 days. There might be some separation, and it will thicken. The separation will go when you mix it, and you can thin it out by adding water when heating it up.


This Honey and Almond Butter Toffee were what I call a happy mistake. I was experimenting in the kitchen, and this was an instant hit.

I try to make my desserts and treats. That way, I know what’s in them and don’t have to worry about any unnecessary ingredients. This recipe uses just two ingredients and takes minimal effort to make. Then, the magic happens in the pot.


Honey is touted as a healthier alternative to sugar. But if you read my blogs (Part 1 & Part 2) on honey, you will know that the heating process degrades any health component. And, sugar is still sugar, even if it is natural. But we are now in the land of treats and desserts, so as long as we are responsible about eating it in moderation, there is no reason not to enjoy this delicious treat.


Almond butter is easy to make (as are all nut butters) and tastes fantastic in this combo. Almonds are also popular as they are little nuggets of nutrition. Rich in Vitamin E, Manganese and Magnesium, they take this treat from being all about sugar and make it ever so slightly more nutritious. Also, as you are not heating the almond butter (just mixing it with cooled honey), the nutrients aren’t broken down.


If the kids are helping, please ensure they are carefully supervised – especially while the honey is being prepared.


Honey & Almond Butter Toffee

A simplified toffee recipe using just two ingredients!
Prep Time10 mins
Cook Time2 mins
Resting Time2 hrs
Total Time2 hrs 12 mins
Course: Dessert, Treat
Cuisine: Mediterranean
Servings: 16
Calories: 84kcal
Author: Dawn


  • Candy Thermometer optional
  • Saucepan deep
  • Spoon
  • Electronic Scale
  • Parchment Paper optional
  • Loaf Pan or flat dish


  • 150g Honey
  • 150g Almond Butter
  • Coconut Oil for greasing


  • Line dish with parchment paper or lightly grease with coconut oil
  • Place honey in sauce pan with candy thermometer and set heat to medium
  • Allow honey to boil until it reaches 120˚C
    - no candy thermometer - no problem. have a cup of cold water handy. When the honey is boiling, drop some (just a drop) into a cup of cold water, if it makes a ball and sinks then it’s ready
  • Remove from heat and allow to cool for a bit (±1min)
  • Add almond butter to the pot and stir until the mixture becomes toffee like and forms a ball (2-3min)
    - you should be able to handle the mixture without it sticking to your fingers
  • Place mixture in the loaf tin or dish or your choice
    - you may have to bang the tin/s on the counter to level out the mixture
  • Leave to cool for about an hour, then cover and refrigerate for 1 - 2 hours
  • Remove from fridge, cut into toffee size blocks and serve (can be individually wrapped in parchment or wax paper for gifting)


Substitutions: Use a nut or seed butter of your choice. (Different nut and seed butters have different textures. End results - taste and texture - may vary)
More Flavour: Add choc chips, chilli flakes, dried orange rind, botanicals, ginger, vanilla, course sea salt, whole nuts… you decide.
Storage: Store in airtight container, in between layers of parchment or wax paper. Keep refrigerated for up to 3 weeks. (It sets more & gets better the longer you leave it in the fridge)
Nutrition Note: Remember this is a treat and should be eaten sparingly and mindfully.
A Word on Honey: Honey heated to 40˚C – 50˚C no longer has any healthy enzymes and is therefore just a sugar. For this particular recipe, you may want to use a cheaper brand that may have been pasteurized. It is always prudent to check that the honey you purchase is sustainably sourced and from a local supplier.
Some cheaper brands are blended with substances that are called adulterants and should be avoided. Adulterants include substances like high-fructose corn syrup, molasses, flour and starches.
Hives that are kept in unsavoury conditions require antibiotics and fungicides and may contain contaminants like pesticides and pollutants or even thinned out with water.