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Chocolate Raspberry Brownie Oatmeal
Nb persons: 0
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Source: grodygourmet.wordpress.com
| 1 cup | steel cut oats, (I use McCann’s Steel Cut Irish Oatmeal) |
| 4 cups | liquid, (Most of Kathy’s use So Delicious Unsweetened Coconut Milk. You could use water, but at 50 calories a cup, why on earth would you?) |
| 2-4 Tablespoons | sweetener, (Like Kathy, I prefer agave nectar. Adjust based on the level of sweetness you like) |
| 2 Tablespoons | Cocoa Powder |
| 1 Cup | Frozen Raspberries |
| 1 Square | Ghiradelli 100% Cacao Unsweetened Dark Chocolate, (to add after) |
| 1 Tbsp | chopped walnuts, (to add after) |
The night before you decide you want to eat this, spray the inside of a smallish slow cooker with cooking spray. I used a 4 quart, but a little smaller would be okay. Bigger might be a mess. I cannot overstate how easy this step makes clean up. The oatmeal just pulled away from the sides in a skin.
Put the oatmeal, the coconut milk, the cocoa and the raspberries in the crockpot and turn it on low.
Go to bed. Try to sleep with visions of breakfast dancing in your head.
Wake up about 8 hours later. Immediately remember that you have an oatmeal treat waiting for you in your kitchen with a refrigerator, a sink, and no walls. (Also electrical outlets, thank heaven).
Stir in the agave nectar. I used 2 Tablespoons, and it was just sweet enough, but not as sweet as a decadent brownie. I would note that the raspberries added a sweetness all their own, so more agave may have made it sicky sweet. I would leave it at two, and then let your individual people add additional sweetener as they like. Stir the oatmeal thoroughly. It will be liquidy on the top and a bit dryish around the edges. Mix it up good.
Put a fourth of it in a bowl. Sprinkle with chocolate and walnuts.
Eat.
Turn heat down to “Keep Warm” so it will be ready if the teenagers ever wake up.
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