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When I had the idea for this recipe, I wasn’t sure if it would actually turn out or not. For some reason I wasn’t sure about a bowl of chocolate oatmeal. Turns out, that was a silly thought, because it’s pretty fabulous and seriously tastes like hot cocoa. It’s a total comfort-indulgence meal that you must try very soon. Typically, I make 1/2 cup (uncooked) steel cut oats for myself. However, this recipe is quite rich, so splitting the batch into about 4 servings was perfect.
Steel Cut Oats have been a favorite of mine for some time now, and of course, my top choice is always from Bob’s Red Mill (whether they sponsor my posts or not). Their oats, flours, and ingredients never fail me, as I’ve mentioned many times in the past. I feel so fortunate to work with brands who align so well with my way of eating and who I love to promote beyond this space. Bob’s Red Mill has been a particularly fun brand to work with because of the variety of ingredients I’ve been able to choose from and feature in my recipes. Let’s rewind for a second to my BRM recipes from 2016:
I highly recommend not skipping the marshmallow component of this recipe. I was trying to recreate the Swiss Miss hot chocolate packets I so loved in my youth. And I’m definitely talking about the packets with the tiny marshmallows inside. I can still remember that foamy, creamy layer they created on top of the hot cocoa. Well, this is only about 10x better than that because they’re folded into the oats and create a sticky, gooey, marshmallow mess.
I also highly recommend toasting extra marshmallows for on top and finishing with a plentiful scoop of homemade whipped cream. You know, do it up. Edible Perspective
two-women-stretch-before-run-960×640-560×336.png image courtesy myfitnesspal.com