This triple chocolate steel cut oatmeal is like having dessert for breakfast. It’s creamy, chewy and loaded with chocolate.
On Monday, I leave for a two week trip to Europe. Now, for the most part, I’ll take European (particularly Italian and Spanish) food any day over the typical American fare. Except one meal, breakfast.
I just can’t get behind copious amounts of meat, warm milk and pathetically small cups of coffee in the morning.
If there’s one thing American’s do right, it’s breakfast. From eggs, bacon and toast to warm bowls of filling oatmeal, we just do breakfast better on this side of the ocean.
And to prove it, this triple chocolate steel cut oatmeal adds three (duh) types of chocolate to a deliciously chewy and hearty breakfast bowl. ps- I highly recommend a big scoop of nut butter to top things off and get all melty in the chocolate…diiiivine.
So 14 days from now, when I’m sad about the trip coming to an end at least there’s the thought of kick ass breakfasts like this and big cups of coffee to come home to.
- 2 cups milk
- 2 cups water
- 1 cup steel cut oats
- 1/2 banana, mashed
- 1/4 teaspoon kosher salt
- 2 tablespoons unsweetened cocoa powder
- 1 ounce unsweetened bakers chocolate, chopped
- 1/4 cup dark chocolate chips
- 1-2 tablespoons maple syrup
- cacao nibs for garnish
- Bring the milk and water to a low boil in a medium sauce pot.
- Turn the heat down to a simmer, add the oats, banana, salt and cocoa powder and whisk to combine.
- Add the chopped chocolate and chocolate chips and stir until melted.
- Stir frequently for about 20 minutes until the the mixture is thickened and most of the liquid has been absorbed.
- Stir in the maple syrup to your taste preference and serve hot.
- Garnish with cacao nibs.