Prep 2 mins
Cook 30 mins
Adapted from a recipe at The Kitch'n http://bit.ly/80wmCA
- 3 cups water
- 1 cup steel cut oats
- 1 pinch salt
- 2 teaspoons instant espresso
- 2 teaspoons cocoa powder
- 1 tablespoon sugar or 1 tablespoon agave nectar
- 1⁄2 cup chocolate chips (optional)
- 1⁄2 cup chopped almonds (optional)
- heavy cream (optional)
- Bring water to a boil. Stir in oats, salt, espresso, and cocoa. Reduce heat to medium-low and cook, stirring often, 25-30 minutes, uncovered. Scots tradition says oatmeal should only be stirred with a wooden rod (called a spurtle), never a spoon or anything metal. I use the handle of a thick wooden spoon.
- When the desired consistency is achieved, stir in sugar and serve. Top with chips, nuts, and/or cream.
Pretty good. I don't particularly like espresso so the taste wasn't great for me. But thankfully there was so much sugar in it it wasn't too bad.
Made this for breakfast for overnight company, and it got rave reviews. I doubled the recipe and followed it to the letter, using agave nectar and for the topping chopped mocca chocolate. I'll definitely make this again and try it for myself with buckwheat or millet. Thanks for posting another keeper!