This post is sponsored by Bob's Red Mill
Of course I have to end the year on breakfast. It seemed the only way to go. But this is quite different from my typical breakfast recipes. As you can see from the photos it includes a hefty amount of chocolate, marshmallows, and a whipped cream topping. Holiday breakfast approved.
When I had the idea for this recipe, I wasn't sure if it would actually turn out or not. For some reason I wasn't sure about a bowl of chocolate oatmeal. Turns out, that was a silly thought, because it's pretty fabulous and seriously tastes like hot cocoa. It's a total comfort-indulgence meal that you must try very soon. Typically, I make 1/2 cup (uncooked) steel cut oats for myself. However, this recipe is quite rich, so splitting the batch into about 4 servings was perfect.
Steel cut oats have been a favorite of mine for some time now, and of course, my top choice is always from Bob's Red Mill (whether they sponsor my posts or not). Their oats, flours, and ingredients never fail me, as I've mentioned many times in the past. I feel so fortunate to work with brands who align so well with my way of eating and who I love to promote beyond this space. Bob's Red Mill has been a particularly fun brand to work with because of the variety of ingredients I've been able to choose from and feature in my recipes. Let's rewind for a second to my BRM recipes from 2016:
I could seriously go for one of those muffins right about now, but let's get back to this pot of chocolaty goodness. Mmmmk?
Steel Cut oats do take quite a bit longer to cook in comparison to rolled oats, but I've never found them to take more than 20 or so minutes to finish. Definitely doable for a weekend or holiday breakfast. For me, it's hard to go back to rolled oats after getting used to the chewy bite of steel cut. However, if you're looking for a slightly faster cook time, simply put the steel cut oats in a high-powered blender and pulse until about halfway to flour. It should look powdery but with small bits still left. This is actually called Scottish Oats. They cook faster (in about 10-12 minutes) and have more creaminess, but still hold that chew I love from steel cut. Note that if you try this I would start with less liquid (about 3 cups total) and add more as needed. (You can also buy Scottish oats!)
I highly recommend not skipping the marshmallow component of this recipe. I was trying to recreate the Swiss Miss hot chocolate packets I so loved in my youth. And I'm definitely talking about the packets with the tiny marshmallows inside. I can still remember that foamy, creamy layer they created on top of the hot cocoa. Well, this is only about 10x better than that because they're folded into the oats and create a sticky, gooey, marshmallow mess.
I also highly recommend toasting extra marshmallows for on top and finishing with a plentiful scoop of homemade whipped cream. You know, do it up.
What are you waiting for?
Hot Chocolate Steel Cut Oats
gluten-free, vegan option // yields 4 servings
- 1 cup Bob's Red Mill Steel Cut Oats (gluten-free if needed)
- 2 cups unsweetened vanilla almond milk
- 2 cups water
- 1/4 teaspoon fine sea salt
- 3-4 tablespoons coconut sugar (or other sugar)
- 3 tablespoons unsweetened cocoa powder
- 2oz 65-80% dark chocolate
- 1 cup mini marshmallows
- toppings: homemade whipped cream (or coconut whipped cream), toasted marshmallows, cocoa powder, granola, etc.
Heat a medium pot over medium heat and add oats, milk, water and salt. Stir to combine and bring to a boil. Reduce heat to simmer (uncovered) and let cook until done to your liking (18-25 minutes). Stir frequently and add more milk and water as needed (equal amounts) to reach desired creaminess.
Once done to your liking, turn to low and add 3 tablespoons sugar (less if using milk chocolate), cocoa powder, and dark chocolate. Stir until fully combined. Add a splash more milk if needed. Fold in marshmallows and serve as they start to melt. Add more sugar if desired.
Top with large toasted marshmallows (can be done carefully under the broiler on a parchment lined pan -- watch very closely!), whipped cream, and any other desired toppings.
- Feel free to make ahead but leave the marshmallows out. Heat in a pan and add milk/water to loosen up. Once hot, add the marshmallows and serve with desired toppings.
Wishing you all the happiest of holiday seasons, and cheers for a fresh + bright New Year. You've all helped make this a special year once again. Thank you. Always.
Keep your eyes on my Instagram feed for an announcement when this little lady decides to join us. We kind of can't wait.
Today's post is sponsored by Bob's Red Mill. I received compensation + product for writing this piece. Opinions are always my own. If I didn't love it, you wouldn't hear about it. Thanks for your continued support!