…. And, yes, you read that right. I put cocoa and coconut in my soaked oatmeal.
After perfecting my soaked pumpkin pie oatmeal, I’ve experimented with a lot of other flavors. At least in this house, the winning combinations seem to circle around cinnamon. (No surprise there!)
But my girls got this “crazy” idea that I should make chocolate oatmeal.
True story: it tastes like that (really bad for you, but tastes really good) chocolate crispy cereal that is commonly marketed to kids. This recipe is a total win because, well, obviously, it’s homemade (first victory!) and second, and most important, all those garbage ingredients aren’t present.
First thing’s first: I soak my (steel-cut) oats because it’s a grain and it makes it healthier and easier to digest. I do not curl up and die if I don’t soak, and I certainly don’t condemn those that choose to not soak their oats. Soaking is the “starting” process of fermenting the grains. You can read more about it here and here (thanks DaNelle from Weed ‘Em and Reap for such a great resource!)
Here’s the generic directions for plain, unflavored oatmeal… this is what you want to do first, if you choose to soak. If you choose not to soak your oats, follow the instructions as per your oats’ packaging:
Generic (Unflavored) Oatmeal instructions:
1 1/2 cups steel-cut oats
1/4 cup apple cider vinegar
- Pour oats and vinegar into bowl (or crockpot).
- Fill the crockpot with enough water to cover the entire amount of oats, plus about 1.5 inches on top of that. (So you’re eye-balling this.)
- Soak for at least 12 hours, but not more than 24.
- You want to set this to cook on high for about 2-3 hours before you want to eat it, which is why I recommend a switch timer.
- Cook for about 2-3 hours, or until to desired “mushiness” (we don’t like ours too mushy, and our crockpot runs “hot” so we rarely let it go over 2 and a half hours).
Coconut Chocolate Oatmeal:
Prepared oatmeal for about 6 servings
1/2 cup cocoa
sprinkle of salt
1/2 cup shredded coconut
2/3 cup maple syrup
Mix all of the above together. Then serve. Then eat. :)
- We enjoyed topping ours with crushed walnuts and another healthy serving of shredded coconut.
- Depending on your chocolate “preferences” you may choose to reduce the maple syrup or increase. While my husband and I enjoy darker chocolate (so less sugar), my darling girlies are not so inclined (yet) so 2/3 cup of maple syrup it is.