I've mentioned I love oatmeal. I eat it regularly and I can have it for breakfast, lunch, or dinner - or as part of those meals. I don't remember when or where I first saw this idea of chocolate oatmeal but I did see it once and then it started popping up everywhere I turned...that's rather typical, isn't it?
To tell you the truth, I wasn't sure I liked the idea. I figured chocolate oatmeal was similar to something like chocolate rice pudding but the problem was, I haven't ever had that either! I don't know...I couldn't really picture the flavor and I wasn't sure I wanted to mingle my oatmeal and chocolate together. Both things are awesome on their own but maybe they should remain separate, savored individually? I was curious though, and since I love oatmeal and I most certainly love chocolate, I wanted to give the combination a try. And seeing this post from The Kitchn recently inspired me to make it sooner rather than later.
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| Chocolate oatmeal: Steel-cut oatmeal cooked with a bit of cocoa powder |
So, have you had chocolate oatmeal? If so, do you like it? And would you say this is something to eat for breakfast or dessert? I suppose it can be either or neither. I had it for lunch, actually.
I can tell you that at first bite, I thought: "mmm...well, this is pretty good!" Despite appearances, I have to say that there really isn't anything too dramatic or even overly decadent going on here. As much as it looks like a very rich, almost sinful, chocolate pudding-like concoction, the base oatmeal is nothing more than my usual bowl of steel-cut oatmeal cooked in water. A mere tablespoon or so of unsweetened cocoa powder transforms it into this dark, chocolate concoction, and I didn't have to use much more sweetener than I normally do...just about a tablespoon of honey for a cup of oats.
Then, you move on to toppings, however. Real chocolate enters the picture but use restraint and it's nothing to feel guilty about. I sprinkled no more than a third of an ounce of chocolate over my bowl of oatmeal and added some nuts - hazelnuts and almonds in this case. I have to say the best part was spooning up and tasting this oatmeal with some bits of melting chocolate mixed in. It once again shows that everything is better with chocolate - at least for us chocoholics! Somehow, I managed to resist the urge to add more chocolate as I went along.
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This was a fun trial. I enjoyed it though I don't see myself eating this regularly. I really enjoy my regular bowl of plain oatmeal, sweetened lightly with honey, and I eat chocolate every day (it makes me a better, calmer person). I think I prefer to savor each separately but now that I know what the combination tastes like firsthand, I will say it's nice and I'd enjoy it once in while as a way to mix things up a little if I get tired of my usual routine (I'm pretty much a stickler for routine though).
Personally, I prefer my oatmeal cooked in water, as opposed to milk. I actually vaguely remember my grandmother making us oatmeal when I was a kid and I think she used a combination of water-milk and even added an egg to it! I definitely like to stick with plain water and that's what I do for this chocolate, or cocoa, version. Some people like to dress their cooked oatmeal up with a dash of milk or even cream, and you could certainly do that if that appeals to you.
I cooked a cup of steel-cut oats in roughly 4 cups of water for about 25 minutes. That formula works well for me using McCann's steel-cut Irish oats. I like my oatmeal with a good amount of chew so I don't stir it constantly and particularly not in the beginning when there's plenty of liquid and less concern about scorching. I also like it fairly thick, not soupy, and I find 25 minutes to be about the right amount of time to get it to that stage usually.
It only takes 1 1/2 tablespoons of unsweetened cocoa to turn our regular oatmeal into this decadent looking result. For sweetness, I like to use honey and just about a tablespoon is enough for me with this pot of oatmeal. My husband would like/need a little more.
How far you take the chocolate theme comes in the topping. Add as much or as little as you like, maybe depending on whether you're having it for breakfast or dessert. I used a minimal amount and I think a little goes a long way. Nuts are always nice but one thing I like about steel-cut oatmeal is that inherent chew and bite it already has so I don't normally eat it with nuts. But here, the extra crunch and flavor from the toasted nuts works really well with the chocolate.
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Here's to all the inventive ways to incorporate more chocolate into our lives!
Recipe:
Chocolate Steel-Cut Oatmeal
Adapted from The Kitchn
- For 2 to 4 servings -
4 cups water
1 cup steel-cut oats (I particularly like McCann's Steel-Cut Irish Oatmeal)
1 1/2 tablespoons unsweetened cocoa powder
Pinch of salt
1-2 tablespoons (or to taste) sweetener of your choice (I use honey)
For topping:
1-1 1/2 ounce dark chocolate, chopped
1-1 1/2 ounce roasted nuts, chopped (I used hazelnuts and almonds)
(Optional) Splash of milk or cream, if desired
Bring water to a rapid boil. Stir in oats, cocoa powder, and salt. Reduce heat to medium-low and cook, uncovered and stirring frequently (particularly after the first ten minutes to prevent scorching) for about 20-30 minutes or until oatmeal reaches your desired consistency and texture. Remove from the heat and sweeten to taste.
Ladle into serving bowls and top with chopped dark chocolate and nuts. Serve immediately.
Leftovers, without toppings, can be refrigerated and reheated later in the microwave or stove-top with a little bit of water.
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| Topped with a little bit of dark chocolate, hazelnuts, and almonds |
Then, you move on to toppings, however. Real chocolate enters the picture but use restraint and it's nothing to feel guilty about. I sprinkled no more than a third of an ounce of chocolate over my bowl of oatmeal and added some nuts - hazelnuts and almonds in this case. I have to say the best part was spooning up and tasting this oatmeal with some bits of melting chocolate mixed in. It once again shows that everything is better with chocolate - at least for us chocoholics! Somehow, I managed to resist the urge to add more chocolate as I went along.
Personally, I prefer my oatmeal cooked in water, as opposed to milk. I actually vaguely remember my grandmother making us oatmeal when I was a kid and I think she used a combination of water-milk and even added an egg to it! I definitely like to stick with plain water and that's what I do for this chocolate, or cocoa, version. Some people like to dress their cooked oatmeal up with a dash of milk or even cream, and you could certainly do that if that appeals to you.
It only takes 1 1/2 tablespoons of unsweetened cocoa to turn our regular oatmeal into this decadent looking result. For sweetness, I like to use honey and just about a tablespoon is enough for me with this pot of oatmeal. My husband would like/need a little more.
How far you take the chocolate theme comes in the topping. Add as much or as little as you like, maybe depending on whether you're having it for breakfast or dessert. I used a minimal amount and I think a little goes a long way. Nuts are always nice but one thing I like about steel-cut oatmeal is that inherent chew and bite it already has so I don't normally eat it with nuts. But here, the extra crunch and flavor from the toasted nuts works really well with the chocolate.
Recipe:
Chocolate Steel-Cut Oatmeal
Adapted from The Kitchn
- For 2 to 4 servings -
4 cups water
1 cup steel-cut oats (I particularly like McCann's Steel-Cut Irish Oatmeal)
1 1/2 tablespoons unsweetened cocoa powder
Pinch of salt
1-2 tablespoons (or to taste) sweetener of your choice (I use honey)
For topping:
1-1 1/2 ounce dark chocolate, chopped
1-1 1/2 ounce roasted nuts, chopped (I used hazelnuts and almonds)
(Optional) Splash of milk or cream, if desired
Bring water to a rapid boil. Stir in oats, cocoa powder, and salt. Reduce heat to medium-low and cook, uncovered and stirring frequently (particularly after the first ten minutes to prevent scorching) for about 20-30 minutes or until oatmeal reaches your desired consistency and texture. Remove from the heat and sweeten to taste.
Ladle into serving bowls and top with chopped dark chocolate and nuts. Serve immediately.
Leftovers, without toppings, can be refrigerated and reheated later in the microwave or stove-top with a little bit of water.
