Oatmeal is one of the healthiest breakfasts you can eat, and we usually like to keep our toppings pretty simple. But once in a while, why not make it just a little indulgent? Adding rich espresso and cocoa powder – and perhaps a few nuts and chocolate chips on top – combines our morning bowl of oatmeal with our favorite winter drink, the mocha.
The espresso and cocoa powder give the oatmeal lots of rich flavor, and a few chocolate chips on top just puts it over the top. And because we like a little something crunchy with our oatmeal – indulgent or not – we added a few chopped nuts. Almonds worked well, but just about any nut would be good.
Check out Emma's tips on How to Cook Perfect Steel Cut Oats. In fact, we've followed her recipe below, with a few sweet add-ins.
Mocha Crunch Oatmeal
Serves 2-4
3 cups water
1 cup steel-cut oats
pinch of salt
2 teaspoons instant espresso
2 teaspoons cocoa powder
1 tablespoon sugar or agave nectar
Toppings (optional): chocolate chips, chopped nuts, cream or milk
Bring water to a boil. Stir in oats, salt, espresso and cocoa powder. Bring back to a boil and reduce heat to medium-low. Simmer uncovered for 20 to 30 minutes, stirring frequently, until the oats reach your desired consistency.
Remove from heat and stir in the sweetener. Transfer to bowls and add toppings.
Related: Make-Ahead Breakfast Recipe Review: Oatmeal Clafoutis
(Images: Joanna Miller)
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This reminds me of when I was a kid. I used to eat the regular flavored Malt-o-Meal with chocoalte chips swirled in. What a great way to start the day!
I love this idea as a wonderfully homey desert.
About once a week I like to treat myself to a breakfast indulgence...usually on Fridays. It makes me so happy!
Great idea!
if you don't have espresso powder, try replacing some of the water with brewed coffee!
this reminds me of what i used to eat at my old job. i could never seem to get the correct amount and temperature of water right to cook instant oats (sad), and they were perpetually going cold on me by the time i got back to my desk. so i'd dump in a splosh of hot coffee. at first i thought it was lazy and weird, but then i started to like it.
This sounds really tastey.
reminded me of a filipino chocolate rice porridge eaten for breakfast (and sometimes afternoon break) --- champorado (http://burntlumpia.typepad.com/burnt_lumpia/2009/11/champorado-breakfast-of-champions.html)
Holy cow, wow! Thanks so much for posting this! I made it the following weekend, and blogged it. My addition was adding a spoonful of nutella. This will definitely be in regular rotation at my breakfast table.
What a delicious start to the morning!
I added chopped bananas, almonds, and chocolate chips to mine.
I think next time I'll add more cocoa powder and espresso because the flavor wasn't strong enough for me.