Hot Chocolate Steel Cut Oats

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:

• apple spice crumb muffins
• peach almond bread
• spring sorghum and asparagus salad

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? 

Print Recipe!

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. 

---

Notes:

• 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.

xo

Ashley

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!

Breakfast Potato Hash with Chickpeas + Rosemary

This post is sponsored by Safeway + Albertsons.

There has been a lot going on over here lately, and with this whole being pregnant thing, I'm a tad bit slower than I used to be. Thankfully, I'm shooting Gena's cookbook right now, which is keeping my fridge well stocked with healthy + super tasty vegan eats. But on the weekends when my fridge is running low on leftovers, I'm always looking for quick + easy recipes that will keep this hangry lady full for at least a few hours.

The recipe I'm sharing today definitely fits the bill on being simple to make, comforting, and full of flavor and texture. It's also a great pantry meal. I have pretty much all of these ingredients on hand at all times. It works for any meal of the day and can be eaten as a main dish or side. It's my ideal weekend breakfast with a side of toast and/or maybe a few scrambled eggs (sunny side up after this baby pops out).

This recipe idea all came to be after a recent trip to Chicago for a blog event with Safeway + Albertsons grocery stores, to learn more about their O Organics® line of products. We had an action-packed day learning about their mission to make organics attainable for all. It started with breakfast (overnight oats!) that was very well photographed by all 30+ bloggers, as you'll see below. It's always so much fun to get together with other bloggers who enjoy taking photos of their meals and setting up photos on chairs or elsewhere to "get the shot."

After breakfast, we watched a fabulous cooking demo by Annessa Chumbley, RD. She showed us a few simple, healthy recipes (oatmeal pancakes!) and chatted about her favorite wellness tips. Next up, we were in the kitchen working in small groups with tons of O Organics products at our fingertips. We had about 45 minutes to create anything we wanted with what was available. I worked with Jeanine + Jane and we racked our brains on what to make in a short amount of time. We didn't use our phones to look up recipes for inspiration, but decided to just use our brains. A rarity! We quickly came up with an idea for a simple potato hash. It was a fun experience to have a gigantic commercial kitchen with lots of equipment and tons of ingredients right at our fingertips. We gathered as a group to feast on our recipes and continue on with the day that ended with a 15 minute restorative yoga session. Before I knew it we were saying goodbyes and I was back on my way to the airport.

As soon as I got back from the trip, I felt a much needed burst of creativity in the kitchen. I started working on a few new recipes (seems like it's been ages), including a recreation of the hash recipe from the trip. I incorporated rosemary, one of my very favorite herbs, for a deeply savory flavored dish. The potatoes make this recipe really stick to your bones and the chickpeas help do the same with their kick of protein. Luckily, throughout my pregnancy, I haven't had any food aversions and have been able to keep up a pretty healthy diet. But I'm still always looking for ways to add in more vegetables and spinach seemed like an easy and obvious choice here. 

Feel free to switch up the fresh herbs for what you have on hand. Thyme and oregano would work beautifully, and I bet sage would be tasty in this as well. It's a one-pan meal that comes together quickly and will keep in your fridge for a good 4-5 days. If you can reheat on a sheet pan in the oven, it makes the leftovers even better.

Print Recipe!

Breakfast Potato Hash

gluten-free, vegan // yields 4-6 servings

• 2-3 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 3/4 pound potatoes (yukon, purple, red, and/or fingerling), chopped into 1/2-inch cubes
• 3/4 pound sweet potatoes/yams, chopped into 1/2-inch cubes
• 1, 15oz can O Organics chickpeas
• 3 medium garlic cloves, minced
• 2-3 teaspoons finely chopped O Organics fresh rosemary
• 5oz baby spinach
• salt and pepper, to taste

Heat a 12-14 inch skillet over medium heat with 1 tablespoon oil. Once hot, add the onion and cook for 6-8 minutes until softened and translucent. Stir frequently.

Add another tablespoon of oil to the pan. Add the potatoes, then toss well to coat. Season with salt and pepper. Cover the pan with foil (crimp the foil over the pan edges, but doesn't need to be a tight fit) and cook for about 15 minutes. Stir every 5 minutes and cover with foil after each stir. (Potatoes should be almost fully tender.) Remove the foil and stir in the chickpeas. Add more oil if needed. Let cook for another 5 minutes or until potatoes are fully tender.

Make a well in the center of the potatoes, add 1-2 teaspoons of oil, and add the garlic. Stir the garlic for about 1 minute until starting to brown. Add the rosemary and stir both into the potatoes. Let cook another 2-3 minutes. Taste and adjust salt + pepper to your liking.

Remove from heat and stir in the baby spinach. Serve once the spinach has wilted a bit. Top as desired (red pepper flakes, ketchup, etc.). 

Hope you enjoy this one all fall + winter long!

Ashley

Today's post is sponsored by Safeway + Albertsons, and I received compensation + product for writing this piece and for the event trip in Chicago. Opinions are always my own. If I didn't love it, you wouldn't hear about it. Thanks for your continued support! If you live outside Colorado, O Organics products can be found at these different stores across the country. I had the opportunity to work with a vast selection of O Organics products, but please check your local Albertsons family store to see what's available in your area.