Archive | November, 2019

Hearty Cocoa Oatmeal

16 Nov

November is here. It is the time of year for a hot nutritious breakfast so we can brave the cold. Take a break from the norm. My favorite winter weather breakfast is Cocoa Oatmeal. YUM! Wait…what?¬†Cocoa for breakfast? Yes. Without a lot of unnecessary sugar this is the perfect hearty breakfast.

I use steel cut oats. They have double the fiber of rolled oats. The steel cut take a bit longer to cook than rolled oats, so make a big batch. The leftovers can do double duty as a healthy satisfying snack tomorrow.

Get these basic ingredients together and let’s get cooking. This is what you need.

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Start by melting your butter in a heavy bottomed saucepan. I prefer ghee for my oatmeal but regular butter works too.

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Then sprinkle in pure delicious unsweetened Cocoa

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Give that mixture a whisk to incorporate

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Enjoy the warm scents wafting through the kitchen. Next, add your steel cut oats.

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Keep stirring until your grains are all coated with the succulent cocoa and butter mixture.

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Next, add your water or milk. Both work for this recipe. I also add a touch of vanilla.

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Let the mixture slowly come to a boil, then turn down to simmer.

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While the oatmeal simmers, enjoy a cozy cup of coffee. Steel cut oats are loaded with beneficial fiber and other nutrients, but this grain cannot be rushed. these oats take about a half hour to simmer, but they are worth the wait!

You’ll know its ready when the oats are tender and creamy.

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Spoon a heaping helping of your luscious oats into a bowl. Drizzle a tiny bit of agave to add a touch of sweetness and enjoy!

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Don’t be fooled by the addition of the cocoa. It can help stabilize blood pressure, help control cholesterol levels and help maintain normal insulin levels. Cocoa also contains elements that can improve mood, making it a great way to start your day. It has potassium, magnesium, and iron as well. Add cocoa to your diet and leave the guilt behind.

This recipe is great as is or you can customize it. Shake on some cinnamon, stir in other cooked grains like leftover brown rice or quinoa), or sprinkle in some toasted almonds. Its up to you-but anyway you make it, you will have winning breakfast every time!

RECIPE:

  • 2 T. butter
  • 2 T. pure unsweetened cocoa
  • 1 cup steel cut oats
  • 1 t. vanilla
  • 2 1/2 cups water or milk
  • Agave or sweetener of choice

Melt the butter in a sauce pan. When it is hot and bubbly, sprinkle the cocoa in and whisk. Let that get good and hot, and add the oats. Stir until your grains are covered in the butter cocoa mixture. Add the liquid, the vanilla, and bring to a boil. Turn the heat down so the mixture is simmering. Do not cover. Stir every 5-10 minutes. Cook for about 30 minutes, finish with your sweetener, and enjoy!