When we visited my parents for Christmas, my sister and I both made a few treats to bring along to their house. I made English toffee with salted cashews and she made a few batches of granola, my favorite being an espresso vanilla bean granola with dark chocolate chips. I loved it so much that she sent the rest home with me, and I rationed it out for the next month, sprinkling it over yogurt and blueberries until, sadly, it was all gone. I have the recipe, so I will make some soon, though.
Instead of making a whole batch of granola last weekend, though, I just made oatmeal instead, with a sprinkling of dark chocolate chips. Not that chocolate chip oatmeal is "just" oatmeal.
I've never understood anyone's prejudice against oatmeal as boring or bland, because it's always been one of my favorite breakfasts, and there's so many flavors you can add to it to make it deliciously interesting and different.
For my chocolate chip oatmeal, I started by cooking the oats in milk with raisins and a splash of pure maple syrup for sweetness, cinnamon, nutmeg and vanilla, of course, as well as the tiniest hint of almond extract. The almond flavor was just enough to give it that chocolate chip cookie essence without being overpowering.
I sprinkled the chocolate chips over the oatmeal at the end; they slowly started melting over the hot oatmeal, and the first bite was bliss. Maple, chocolate, nutmeg, vanilla... all things I love.
There was enough oatmeal for breakfast that morning, as well as leftovers that we reheated the next day for breakfast at work, and with a little more milk to rehydrate it, the oatmeal was just as good leftover as it was freshly cooked.
On this snowy, ridiculously cold day, I wish I had another steaming bowl of chocolate chip oatmeal for breakfast... followed by a shoulder rub and a nap on the couch by the fire.
One Year Ago: Winter Squash Salad with Pomegranate Arils and Wilted Greens
Two Years Ago: Chocolate Caramel Pots de Creme for Two
Chocolate Chip Oatmeal
- 1 1/2 cups old-fashioned oats
- 2 1/2 cups milk, plus extra for serving
- 1/2 cup raisins
- 1/4 cup pure maple syrup, plus extra for serving
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/3 cup bittersweet chocolate chips
In a saucepan, combine everything except the chocolate chips. Bring to a boil over medium heat, stirring occasionally, and cook until thickened. Spoon into bowls and sprinkle with chocolate chips.
Yields 4 servings
Recipe from Curly Girl Kitchen