Calling all chocolate lovers. This Chocolate Steel Cut Oatmeal is for you.
Chocolate for breakfast?! Yes, please! Having a bowl of this creamy Chocolate Steel Cut Oatmeal is like having dessert for breakfast.
Change up your morning bowl of oatmeal for a bowl of this rich, creamy Chocolate Steel Cut Oatmeal. The oatmeal is super chocolatey from two types of the chocolate. The first is Dutch-processed baking coco. I really like using Rodelle Gourmet Baking Cocoa Powder because it is 100% Cocoa Processed with Alkali with a dark, rich flavor. The second chocolate that I use to a disk of Taza Chocolate. I like to buy the Taza Chocolate Mexicano Chocolate Disc Sampler. I use the different flavor of chocolate in different recipes. Their quality of chocolate can't be beat and it melts beautifully in this oatmeal. For this oatmeal I recommend using the vanilla, cinnamon or dark chocolate flavors.
The oatmeal is sweetened with a little pure maple syrup. I used only 1 tablespoon of maple syrup because I am not a fan of a very sweet oatmeal. If you prefer a sweeter oatmeal, I recommend using 2 to 3 tablespoons, or to taste.
This Chocolate Steel Cut Oatmeal is also a great make ahead breakfast option. I like to make a batch on the weekend to have throughout the week. When I reheat the oatmeal, I add a splash of almond milk to help loosen the oatmeal. The oatmeal is delicious served as is, but sometimes I like to top it with a drizzle of nut butter and a sliced banana.
Chocolate Steel Cut Oatmeal
Chocolate for breakfast?! Yes, please! Having a bowl of this creamy Chocolate Steel Cut Oatmeal is like having dessert for breakfast . This is a great make ahead breakfast option.When I reheat the oatmeal, I add a splash of almond milk to help loosen the oatmeal. The oatmeal is delicious served as is, but sometimes I like to top it with a drizzle of nut butter and a sliced banana.
- 2 Cups Almond Milk
- 2 Cups Water
- 1 Cup Steel Cut Oats, GF is necessary
- 2 Tablespoons Cocoa Powder
- 1 2.7 ounce Taza Chocolate Disk, broken into pieces
- 1 teaspoon Cinnamon
- 1 teaspoon Pure Vanilla Extract
- Pinch of Sea Salt
- 1-2 Tablespoons Pure Maple Syrup, or to taste
- In a large dutch oven or pot, add the almond milk, water and oatmeal to a boil over medium heat. Once boiling, stir and lower heat to low and cook 16-20 minutes.
- Add the coco powder, taza chocolate disk, cinnamon, vanilla, salt, and maple syrup to the oats. Stir and cook for 5-8 minutes, or until the chocolate has melted.
- Taste and add more maple syrup if necessary.
- Serve and enjoy!
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