Cocoa powder is just the best. It’s really one of the few ingredients that can turn anything into a decadent treat without harming its nutritional profile. I think I’ve put cocoa powder in all my breakfasts for the last week and a half. I used to save that only for weekends (so it felt special), but now I’m just throwing it in everything with reckless abandon.
This is a porridge that’s been ruling my mornings (and a couple dinners…) lately. It actually began when I was making my favorite Fudgy Banana and Peanut Butter Oatmeal, but I used Country Choice Organic quick-cooking steel-cut oats instead. I noticed the consistency and flavor was highly reminiscent of brownie batter. Thus, the idea was born.
If you look at this recipe, it seems like it’s just a chocolate banana oatmeal. Wrong! The steel-cut oats MAKE this porridge what it is. If you used rolled oats, it just wouldn’t be the same, and yes, it probably would just taste like chocolate banana. I’m not sure what it is, but with the steel-cut texture, this oatmeal takes on an entirely new persona and the banana taste is almost completely absent. (If you are against the banana idea, you could use dates or liquid sweeteners instead. As always, I highly endorse the banana.)
Quick-cooking steel-cut oats are probably my new favorite thing. They work beautifully in overnight oatmeal. Like, really beautifully. Like, I’ll-never-use-rolled-oats-in-overnight-oatmeal-again beautifully. Just like how “instant” oatmeal is just “old-fashioned” oatmeal that’s been ground up a little bit more, quick-cooking steel-cut oats have been chopped up into slightly smaller pieces so they can cook in just 5 minutes instead of the traditional 30 (although, like I said before, it never takes me that long).
If you try a quick-cooking steel-cut oatmeal and you dislike it, try again with another brand. I used Trader Joe’s quick-cooking steel-cut oats once and absolutely hated them. They wouldn’t get soft. When I used them for overnight oats, they would still be unpleasantly hard in the morning. I’m so glad I tried it again in another brand because it has become my favorite “cut” of oats to cook with. (You could definitely adapt this recipe to use actual steel-cut oats! All the more power to you.)
On another note, today marks my second-to-last day as a New Jersey resident. All I have to say is…DEUCES. I am really looking forward to living in Manhattan next year. (Actually, that’s an understatement. Maybe caps will help: I’M REALLY LOOKING FORWARD TO LIVING IN MANHATTAN NEXT YEAR!!!! …Nah, that was just obnoxious. ^_^) I will not miss sniffing the aroma of urine in Newark Penn Station, enjoying bouts of nausea on the PATH train, or rambling through the fluttering litter and dazzling shards of glass on Broad Street or on the sidewalks of Washington Park. I will miss Elbow Room, and…no, that’s pretty much it. 🙂
Anyway, I am returning to
hell South Dakota in a few days to visit friends and family for the month of July. You will notice a drastic change in photography for the blog. It seems like whenever I get used to taking pictures in a location, I move. I guess that’s the life I chose for myself. No complaints here. 🙂
What you'll need:
- 1 cup milk of choice, or water
- 1/4 cup quick-cooking steel-cut oats (I use Country Choice Organic)
- 1 banana, mashed thoroughly
- 1/2 tsp vanilla extract
- 2 tbsp cocoa powder
- pinch of salt
How to make it:
- Bring milk (I use 1/2 c almond milk and 1/2 c water) to a boil, add oats, and reduce heat to medium. (If you'd like to add flax or chia seeds, do so now.)
- Add mashed banana and stir into the cooking oats.
- Once more of the liquid has absorbed, add vanilla extract, cocoa powder, and salt. Stir.
- If you'd like to add any extra ingredients (coconut oil, almond or peppermint extract, dried fruit, nuts, sunflower seeds), do so now.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice and any other additional toppings (chocolate chips, shredded coconut, nuts, etc.).
Just an FYI:
*You could also use regular steel-cut oats and increase your cooking time to 15-25 minutes. To replace the banana, use either 1-3 finely chopped dates or 2-3 tsps of liquid sweetener (maple syrup, agave, or honey).