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Chocolate Oatmeal Latte

Yield

1 serving

If you’re an early riser, get a jumpstart on today’s prep for tomorrow. Go on and toast bread cubes for Classic Herb Stuffing and cut up vegetables for Sheet Pan Roasted Vegetables. Now that you’re the ultimate Thanksgiving superstar, get yourself in a zen moment and focus on the the most important part of your morning: coffee. Give yourself a moment to breathe before your family descends upon the kitchen. Treat yourself to a Chocolate Oatmeal Latte- yes, you can sip it or spoon...it.

Ingredients

  • 1 large granny smith apple, peeled and cubed
  • 2 tablespoons lemon juice
  • 3 strips center cut bacon
  • 1 pound brussels sprouts, trimmed and halved
  • 1 large sweet potato, peeled and cubed
  • 1 tablespoon water
  • 1 tablespoon maple syrup
  • 1/2 teaspoon sriracha chili sauce
  • 1/4 teaspoon kosher salt
  • 1 sprig fresh thyme

Nutrition Information

  • calories 281
  • fat 4 g
  • satfat 1.7 g
  • monofat 0 g
  • polyfat 0.4 g
  • carbohydrate 55 g
  • fiber 13.5 g
  • cholesterol 11 mg
  • iron 4 mg
  • sodium 562 mg
  • calcium 131 mg
  • sugars 24 g

How to Make It

  1. Preheat oven to 350°F. Add cubed apple to a bowl and sprinkle with lemon juice. Fill with water to cover and let stand 10 minutes. Drain liquid and discard.
  2. In a cast iron skillet over medium-low heat, slowly cook bacon to desired doneness. The slower the process, the more fat will render from the bacon for your vegetables. Remove bacon from pan and place on a paper towel-lined plate. Do not clean pan.
  3. Prepare oatmeal to package directions using water. Stir almond butter, chocolate, and cinnamon into oatmeal.
  4. In a small mason jar, shake milk vigorously for 20 seconds. Remove cap and immediately microwave for 30 seconds. Using a clean spoon, spoon milk foam over oatmeal. Stir hot chocolate mix and espresso into any remaining milk and pour over oatmeal. Sprinkle with granola.