I’ve unashamedly pilfered a recipe for Creamy Cocoa Oatmeal from an issue of Runner’s World magazine and I’m also going to nick what they had to say about the recipe:
Stick-to-your-ribs steel-cut oats are packed with betaglucan. According to a 2011 Nutrition Journal study, this soluble fiber can help slash LDL (or so-called “bad” cholesterol) levels. Research shows cocoa anti-oxidants help relax blood vessels, ease blood pressure, and improve circulation. Ground flaxseed is rich in omega-3s, which reduce inflammation in arteries.
Of course I made some modifications: I soaked the oats overnight to reduce the cooking time; subbed almond milk for dairy milk; added Dandy Blend for coffee flavor; used applesauce instead of a mashed banana (I didn’t have a decently ripe specimen) and ignored the addition of nutmeg (which I’ve never liked). I call mine:
Mocha Steel-Cut Oats
1 1/2 cups steel cut oats
2 cups water
1 cup nut milk
4 oz. unsweetened applesauce
1 1/2 tbsp. cacao powder (or cocoa powder)
1 tbsp. Dandy Blend, optional (or use some fresh-brewed coffee for some of the water or milk)
1 tsp. cinnamon
1 tbsp. maple syrup (or your favorite sweetener, to taste)
dried tart cherries
cacao nibs, optional
Place the steel cut oats in a medium-sized bowl and cover with water. Let sit overnight.
In the morning, drain the oats then place in a medium-sized saucepan and add 2 cups water and 1 cup nut milk. Bring to a boil then simmer gently for 10-15 minutes. Stir in the cacao powder, Dandy Blend, cinnamon, applesauce and maple syrup. Continue to cook until the oats are soft and creamy, adding more liquid as necessary.
To serve, top with cherries, bananas, walnuts and cacao nibs.