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Blogging Marathon# 35: Week 3/ Day 3 Theme: Kid's Delight -- Cooking with Whole Grains Dish: Breakfast -- Chocolate Oatmeal Today's recipe is a very simple breakfast dish that can be whipped up in just few minutes. My son loves oatmeal and he loves chocolate, so I thought why not put them both together. A quick google search landed me at this recipe by Chocolate covered Katie.


Servings

12 serving

Total time

25 minutes

Cuisines

American

Courses

Breakfast


Ingredients

  • (1.25l) fish stock (Rolled (use ¼cup of steel cut oats))
  • 1 cups (1.25l) fish stock (Soymilk (or any dairy or non-dairy milk))
  • a pinch Salt
  • 1 ~ 2 tsps Maple syrup ((adjust per taste. Any other sweetener like sugar, agave, honey etc. can also be used))
  • 1 tbsp cocoa (Unsweetened powder)
  • (1.25l) fish stock
  • chocolate dry fruit (Choice of toppings - Fruit (banana, apple etc.), chips, (cranberries, raisins etc))


Method

  1. The night before you want to have chocolate oats for breakfast, combine oats, milk and salt in a small saucepan and cook for 4~5 minutes until the mixture thickens and the oats are almost cooked.
  2. Let the mixture cool down for 10~15 minutes. Then refrigerate uncovered overnight.
  3. This first step can be done in the microwave as well, just cook oats, milk and salt for 3 minutes and then for another additional 1 minute for the milk to be almost absorbed. Leave the bowl in the microwave for 5 minutes, then refrigerate overnight (uncovered!!)
  4. In the morning, add a splash of milk, if oats look too dry. Add cocoa powder, sweetener, cinnamon and return to the stove (or the microwave). Cook until heated through, about 3 minutes on the stove (or 1~2 minutes in the microwave). Add the toppings and enjoy!!

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