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.
Not to mention the incredibly small portion sizes Europeans tend to eat for breakfast.
Sorry but I need some sustenance to start my day!
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 these chocolate steel cut oats and big cups of coffee to come home to.
MORE STEEL CUT OAT RECIPES TO TRY:
Triple Chocolate Steel Cut Oatmeal
- 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.