I resently found myself reading an article in the Bangkok Post entitled “Yes, adults can have chocolate for breakfast” by my favorite NY Times food columnist Melissa Clark. Well, yes indeed…why not? I was in the kitchen early the following morning cooking up Melissa’s recipe which turned out exactly as described and, as always, was absolutely delicious.
In the article Melissa cuts right to the chase. “…there will always be something grey and Dickensian about a bowl of morning porridge. ” Who hasn’t had those very same thoughts while stirring and peering into the saucepan of simmering opaque pasty grey oatmeal. “Unless that is you add chocolate.” There is the game changer!
The idea of mixing grain with chocolate has been around since the Maya and Aztecs’ invented atole. Atole is a warm gruel made with corn based masa harina (corn meal/ flour) flavored with chocolate, panela (unrefined cane sugar), and canella (cinnamon). That said, a chocolate oatmeal is still a bit of a revelation that turns oatmeal into a much more enticing prospect for breakfast along with some added health benefits a well. Unsweetened cocoa powder is naturally fat free and loaded with antioxidants. Just try to keep the sweetener of choice to a minimum. Bitter sweet is better than too sweet!
Before continuing, a quick rundown on oats available for making oatmeal. There are steel cut oats, rolled oats, and instant oats. Steel cut means the whole oat groat is cut into smaller pieces. It resembles rice and will have a pronounced bite when cooked.For rolled oats, the whole oat groats are steamed and then rolled to flatten them. Rolled oats will cook faster while still retaining a bite. Quick, or instant, oats are precooked groats that are dried, and rolled. They cook faster, but most of the texture is lost in the process.The cooked quick oatmeal tends to be mushy.
Melisssa’s recipe calls for steel cut oats, but rolled oats are more readily available and work just fine with a slightly shortened cooking time.
To read Melissa Clark’s article and recipe (click here)
Brown Butter Chocolate Oatmeal (Recipe; Melissa Clark, NY Times) makes 4 servings
- 2 tbsp unsalted butter
- 1 ½ cups steel-cut oats
- 3 tbsp unsweetened cocoa powder, preferably Dutch-process
- ¼ tsp fine sea salt
- 4 1/2 cups water, or 2 1/4 cups water and 2 1/4 cups milk
- Raw sugar, honey or maple syrup to taste
Cream, milk or coconut milk
- Flaky sea salt
- Sliced bananas
- Shredded coconut
- Sliced dates
- Sliced avocado
1 In a medium saucepan, melt the butter over medium heat. Let cook, swirling occasionally, until it turns a deep golden brown and smells nutty, 2 to 4 minutes. You’ll know it’s close when the bubbling quiets down as the moisture cooks off. Add oats and saute until they turn golden at the edges, 2 to 4 minutes. Scrape the sauted buttered oats into a bowl and reserve.
2 To the same pot (no need to rinse it out first) add 4 ½ cups water (or half water and half milk) and bring to a boil. Add the cocoa powder and whisk well to dissolve lumps. Whisk in buttered oats and salt.
3 Lower to a gentle simmer. Let cook stirring occasionally until the oatmeal begins to thicken, Then stir more frequently until done to taste, 20 to 30 minutes. Turn off the heat, cover the pot, and let sit for 5 minutes. Check the thickness, thin with boiling water if needed. Stir in sweetener to taste and serve with toppings of your choice.