Brown-Butter Chocolate Oatmeal

There is no need to remove the toasted oats from the pot before adding water and cocoa. Stir in the cocoa first then add the water and bring to a boil. I have been making my steel cut oats by the cold water start method for years now and the texture just a bit creamer than adding the oats to boiling water. And time and effort saved in the already busy morning.

A simpler variant on starting oatmeal the night before. Put the oats (and for this recipe cocoa) into the pot with cold water (2/3 of total quantity), bring to a boil, stir once and immediately turn off, cover and leave overnight. In the morning, add remaining 1/3 of water and cook until done. No need for fancy electric pots. I learned this method from a British lady who lived on this during the hard times of WW II and it works beautifully.

2 Questions: How can you say this is for breakfast when it requires 45 min of cooking? OR. Do you have a kitchen worker who arrives an hour before you rise?

I add one half teaspoon of cocoa, espresso powder, and cinnamon after cooking the steel cut or rolled oats. Two tablespoons walnuts. Dash of milk. No sweetener. Yum

Try Scottish oats (steel cut oats that are cut finer) and you can cut total cook time to about 15 min. Scottish oats are creamier and more porridge-y in texture and taste. Bobs Red Mill sells online as well as a G-Free variety. I have been eating Scottish oats for 15 yrs. I put water with cinnamon stick in fridge overnight then use the cinnamon water for oats the next day. I keep the stick and replenish the water for a couple more uses. The oats cook quick so it helps to pre-flavor the water.

Very adult good—just be conservative on sweetening. I used honey. To shorten time, here’s an Instant Pot way: Use sauté function to brown the butter and sauté the oats; add the water, salt and cocoa and combine well with whisk. Switch to Porridge for 12 minutes at high pressure followed by 10 minutes natural release before venting. Stir and let rest for a minute before sweetening. An additional small pat of butter, toasted chopped walnuts, sliced bananas and milk will quiet the adult skeptics.

I make up a batch of steel cut oats, then freeze individual portions, which can be ready to eat very quickly in the morning by heating in the microwave. I top it with fresh berries, yoghurt, walnuts , etc. Looking forward to trying this recipe.

I make toasted steel cut oats every day—but the night before, in my Zojirushi so it’s ready when I wake up. You don’t need to toast the oats in butter; a dry cast iron skillet works fine.

I cook up a large week's worth of oatmeal and whole grains on the weekend, including dehydrated fruits to reconstitute in the cooking; cool then place in a covered container for the fridge. On hurried weekday mornings, I put about 1/2 cup oatmeal into a bowl with whole milk or juice; stir to combine; microwave for 2 minutes. So in 5 minutes I have a healthy breakfast with endless ways to add variety. Can't wait to try the cocoa addition!

Browned the butter, then oats. Stirred in cocoa and salt. Added boiling water and simmered.

Cook up a big batch on the weekend and keep it in the fridge .....nuke as much as you want Monday thru Friday! Easy-Peasy!

Delicious—and fun! I took Melissa's encouragement to adapt within the wonderfully chocolaty concept she shares. Serving 2: 1. Browned 1 T butter, then toasted 3/4 c rolled oats. Set aside. 2. Brought to a strong simmer: 3/4 c water + 3/4 c nut milk. 3. Whisked in: heaping 1 T cocoa powder, 2 t brown sugar, 1/8 t fine sea salt, 1/4 t cinnamon, 1/4 t garam masala. Added oats, simmered until done. 4. Served, topping EACH bowl with flaky sea salt, 1/8 c toasted walnuts, slices of 1/2 banana.

@Mary U I do this all the time. I set everything up in a pot, get it simmering, set a timer, and take my shower. It’s done part way through making coffee (or shaving if I’ve planned poorly).

I use my rice maker on the "porridge" setting for steel cut oats. The main advantage is that no stirring is necessary. I have heard from friends that have them that Instant Pots work well also for the same reason.

This is great - does not need any sugar. A shortcut is to soak the oats overnight in your saucepan with the water, cocoa, dried fruit, and salt. No need to refrigerate. Then just turn on the heat and 10 minutes later - breakfast!