Six more weeks of winter! According to that silly little groundhog, we’ll be bundled up and eating hearty delicious things for another six weeks. This oatmeal is the perfect hearty breakfast that will give you a bit of a chocolate fix without breaking the nutritional and caloric bank before noon. It’s flavored with cocoa, sweetened with maple syrup and studded with sweet and tangy oranges. It will be just the ticket to fuel your day, whether you’re pushing paperwork, running errands or chasing kids around the playground or in the snow.
I ate this oatmeal this morning, and now I’m headed out for a run. Let me tell you, it is way better than anything I’ve had for breakfast lately. I adapted this from the “Irish porridge” recipe on the side of the can of steel-cut oatmeal I had sitting in my cupboard. Normally Irish porridge is left plain with maybe a bit of butter or sugar or buttermilk. Irish butter is delicious, but I prefer chocolate. I save the butter for bread.
You may sweeten to taste to suit your sugar needs. I like to avoid too much sugar so early in the morning, but if you’re looking for a late night snack, you might want to up the sugar level a bit. That’s completely up to you though. If you really want to splurge, you can shave some dark chocolate over the top. Now, that’s delicious!
Chocolate Orange Oatmeal
- 4 cups water
- 1 cup steel cut Irish oatmeal
- pinch of salt
- 1 packed tablespoon cocoa powder
- 1/4 cup (dry measure) pure maple syrup
- orange segments, chopped
Additions if desired:
- brown sugar or maple syrup
- milk or cream
- shaved dark chocolate
In a saucepan over high heat, bring 4 cups of water to a rapid boil. Add a pinch of salt and the oatmeal, reduce heat to low and briskly whisk in the cocoa powder and maple syrup. Simmer uncovered for 30 minutes, or until thickened to your liking. Pour the cocoa porridge into bowls and drop in the orange segments as desired. Add brown sugar or more maple syrup to taste and milk or cream and shaved dark chocolate, if desired. Enjoy.
Adapted from John McCann’s “Irish Porridge” Recipe.