Monday, February 18, 2013
Rocky Road Oatmeal
Last year I went through a phase where I ate nothing by steel cut oatmeal for breakfast every day for about six months. I continued this trend until after I completed my half-marathon and I decided to branch out. About a month later, I tried oatmeal again but was only able to eat a few bites. It just didn't sit well with me. I had no idea what was going on until I found out I was pregnant--crazy taste buds.
Thankfully, my tastes are pretty much back to normal. It was perfect timing too, because as I browsed through My Catholic Kitchen for this month's Secret Recipe Club assignment, I was intrigued by Veronica's recipe for Rocky Road Oatmeal. It is made with steel cut oats (my favorite) and chocolate. I figured I couldn't go wrong! Veronica gives directions to make this breakfast in the slow cooker, but timing-wise that wasn't going to work for me. I just made mine in a pot on the stove and it worked out just fine.
This made for a great breakfast--you can't beat chocolate and marshmallows first thing in the morning! It was pretty sweet, so I'd suggest cutting down on the sugar or taking a smaller portion. I topped mine with some milk chocolate chips and marshmallow bits. While I wouldn't eat this every day for breakfast, I'll definitely make it again for a special treat!
3-1/4 cups water
1 cup steel cut oats
3/4 cup brown sugar
1/2 cup cocoa powder
4 teaspoons milk chocolate chips
4 teaspoons marshmallow bits
1. In a medium pan, bring the water to a rolling boil.
2. Add the steel cut oats, brown sugar, and cocoa powder to the water and stir to dissolve the sugar.
3. Allow the oats to cook for 30 minutes, until they are tender.
4. Scoop oatmeal into a bowl and top oats with milk chocolate chips and marshmallow bits before serving.
Store any leftovers in an airtight container in the fridge. I add a splash of milk before reheating and the oats taste freshly made.
Source: My Catholic Kitchen