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Rocky Road Oatmeal
Tips: Stop looking at me in that tone of voice,
please; this really works and it tastes genuinely good. It’s
easy to make and something a little different for those who become
jaded quickly---you even get a bit of nutrition and fiber mixed
in with all those calories. This can be made with either low fat
or whole milk, quick or old fashioned oats, and your choice of almonds,
walnuts, hazelnuts, or pecans. It is important, however, to use
unsweetened alkalized (Dutch processed) cocoa powder; do not substitute
unsweetened nonalkalized cocoa powder. If you do, the recipe will
work, but frankly the resulting product will look remarkably similar
to something my family used to feed our cats. With Dutch processed
cocoa, the result is a much more chocolatey and attractive color.
Droste and Hershey’s both make a Dutch processed cocoa powder
that I can find in local supermarkets; the latter is in a silver
and chocolate brown tin with a red banner and is called “Hershey’s
European Style Dutch Processed Cocoa Powder”.
Do not omit the salt (which helps to give this a
more chocolatey flavor) or the standing time after cooking (which
improves both color and texture). I like my oatmeal on the thick
side, but you can add more milk if you want to alter the consistency.
This should be served immediately after it is prepared.
Ingredients:
- 2 Tbsp. granulated sugar
- 1 Tbsp. unsweetened alkalized (Dutch processed) cocoa powder
- Few grains of salt
- 1 cup whole OR low fat milk
- 1/2 cup old fashioned OR quick oats (do not use instant oatmeal!)
For serving:
- Coarsely chopped pecans, walnuts, skinned hazelnuts, OR unblanched
(skin-on) almonds
Optional: semisweet chocolate chips
In 1 quart, heavy-bottomed, nonaluminum pot, combine
sugar, cocoa powder, and salt. With fork, mix well, pressing out
any cocoa lumps. Add about 2 Tbsp. of the milk; blend well to form
as smooth a paste as possible. Add remaining milk; beat with fork
until well-mixed. Switch the fork for a spoon, and place the pot
over medium-low heat, stirring frequently until mixture comes to
a boil. Stir in oats.
Return to a boil; boil about 7 minutes for old fashioned
oats or 3 minutes for quick oats, stirring frequently, and reducing
heat slightly if oatmeal boils really hard. During cooking, a skin
will form on top of the oatmeal—just stir it back in. At the
end of cooking time, the oatmeal will be rather thin—OK.
Remove from heat and cover tightly; allow to stand
5 full minutes. During this standing time, oatmeal will thicken
and color will darken. Turn into serving bowl; sprinkle on nuts
of choice, marshmallows, and, if desired, chocolate chips. Serve
immediately!
Yields: 1 serving
© Stephanie Zonis provides the
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