Hot Chocolate Steel Cut Oats

Hot Chocolate Steel Cut Oats | Edible Perspective

This post is sponsored by Bob's Red Mill.

Of course I have to end the year on breakfast. It seemed the only way to go. But this is quite different from my typical breakfast recipes. As you can see from the photos it includes a hefty amount of chocolate, marshmallows, and a whipped cream topping. Holiday breakfast approved.

When I had the idea for this recipe, I wasn't sure if it would actually turn out or not. For some reason I wasn't sure about a bowl of chocolate oatmeal. Turns out, that was a silly thought, because it's pretty fabulous and seriously tastes like hot cocoa. It's a total comfort-indulgence meal that you must try very soon. Typically, I make 1/2 cup (uncooked) steel cut oats for myself. However, this recipe is quite rich, so splitting the batch into about 4 servings was perfect. 

Steel Cut Oats have been a favorite of mine for some time now, and of course, my top choice is always from Bob's Red Mill (whether they sponsor my posts or not). Their oats, flours, and ingredients never fail me, as I've mentioned many times in the past. I feel so fortunate to work with brands who align so well with my way of eating and who I love to promote beyond this space. Bob's Red Mill has been a particularly fun brand to work with because of the variety of ingredients I've been able to choose from and feature in my recipes. Let's rewind for a second to my BRM recipes from 2016:

I could seriously go for one of those muffins right about now, but let's get back to this pot of chocolaty goodness. Mmmmk?

Steel Cut oats do take quite a bit longer to cook in comparison to rolled oats, but I've never found them to take more than 20 or so minutes to finish. Definitely doable for a weekend or holiday breakfast. For me, it's hard to go back to rolled oats after getting used to the chewy bite of steel cut. However, if you're looking for a slightly faster cook time, simply put the steel cut oats in a high-powered blender and pulse until about halfway to flour. It should look powdery but with small bits still left. This is actually called Scottish Oats. They cook faster (in about 10-12 minutes) and have more creaminess, but still hold that chew I love from steel cut. Note that if you try this I would start with less liquid (about 3 cups total) and add more as needed. (You can also buy Scottish oats!)

I highly recommend not skipping the marshmallow component of this recipe. I was trying to recreate the Swiss Miss hot chocolate packets I so loved in my youth. And I'm definitely talking about the packets with the tiny marshmallows inside. I can still remember that foamy, creamy layer they created on top of the hot cocoa. Well, this is only about 10x better than that because they're folded into the oats and create a sticky, gooey, marshmallow mess. 

I also highly recommend toasting extra marshmallows for on top and finishing with a plentiful scoop of homemade whipped cream. You know, do it up.

What are you waiting for? 

Hot Chocolate Steel Cut Oats | Edible Perspective
Hot Chocolate Steel Cut Oats | Edible Perspective
Hot Chocolate Steel Cut Oats | Edible Perspective
Hot Chocolate Steel Cut Oats | Edible Perspective
Hot Chocolate Steel Cut Oats | Edible Perspective

Print Recipe!

Hot Chocolate Steel Cut Oats 

gluten-free, vegan option // yields 4 servings

  • 1 cup Bob's Red Mill Steel Cut Oats (gluten-free if needed)
  • 2 cups unsweetened vanilla almond milk
  • 2 cups water
  • 1/4 teaspoon fine sea salt
  • 3-4 tablespoons coconut sugar (or other sugar)
  • 3 tablespoons unsweetened cocoa powder
  • 2oz 65-80% dark chocolate
  • 1 cup mini marshmallows
  • toppings: homemade whipped cream (or coconut whipped cream), toasted marshmallows, cocoa powder, granola, etc.

Heat a medium pot over medium heat and add oats, milk, water and salt. Stir to combine and bring to a boil. Reduce heat to simmer (uncovered) and let cook until done to your liking (18-25 minutes). Stir frequently and add more milk and water as needed (equal amounts) to reach desired creaminess. 

Once done to your liking, turn to low and add 3 tablespoons sugar (less if using milk chocolate), cocoa powder, and dark chocolate. Stir until fully combined. Add a splash more milk if needed. Fold in marshmallows and serve as they start to melt. Add more sugar if desired.

Top with large toasted marshmallows (can be done carefully under the broiler on a parchment lined pan -- watch very closely!), whipped cream, and any other desired toppings. 


Notes:

  • Feel free to make ahead but leave the marshmallows out. Heat in a pan and add milk/water to loosen up. Once hot, add the marshmallows and serve with desired toppings.
Hot Chocolate Steel Cut Oats | Edible Perspective

Wishing you all the happiest of holiday seasons, and cheers for a fresh + bright New Year. You've all helped make this a special year once again. Thank you. Always.

Keep your eyes on my Instagram feed for an announcement when this little lady decides to join us. We kind of can't wait.

xo

Ashley

Today's post is sponsored by Bob's Red Mill. I received compensation + product for writing this piece. Opinions are always my own. If I didn't love it, you wouldn't hear about it. Thanks for your continued support!

Work + Life Update 2016

photo from Gena's upcoming cookbook

photo from Gena's upcoming cookbook

I had such good intentions of writing this about 2 months ago, but here I am, 38 weeks pregnant and finally getting to it. At least I made it before this little babe shows her face, which is still hard to believe will actually happen any day now. 

So here's a little work-life update before everyone disappears for the holidays and before we become a family of THREE. I will be sharing 1 more recipe this Friday (it's a special holiday breakfast!) and hopefully a nursery reveal soon, too. Stay tuned!

Work:

I just wrapped up shooting Gena's incredible cookbook that will be coming out in spring of 2018. This was the third cookbook I've shot in the past 1 1/2 years, and I have to say it's my absolute favorite type of project to work on. It's incredibly challenging work, and so different from the other types of photo projects I work on. I have to take the author's and publisher's visions into account, while trying to stay creative with around 70-120 photos that will appear in 1 single cookbook. The photos need to be different enough but also feel like they flow together seamlessly. It can feel daunting when the cookbook project starts, trying to strategize the overall feel for the book and actually diving in to those first few shots. And then, trying not to focus on the number of shots left but paying attention to the shots you've taken so things don't become too repetitive and stale. It can be a mental game for sure, especially working on my own. But if it wasn't challenging it would be boring, so I work on trying to embrace and grow from the days where I feel like I have no idea what I'm doing.

I'm not sure if I mentioned the 2nd cookbook I shot this past spring. It was during my first trimester of being pregnant, when I wasn't doing much beyond napping and working on shooting the cookbook, The Wahls Protocol Cooking for Life, for Dr. Terry Wahls. This was such a different project for me to work on because it was heavily meat-based, focusing on a specific type of diet to treat auto-immune diseases. I wrapped up this 70 photo project in about 6 weeks and it comes out in spring of 2017. Be on the lookout! 

Beyond the cookbooks, I got to work on monthly photoshoots creating some of Glutino's social media content, had a big shoot for Earthbound Farm's new website (coming soon), took photos for Blue Moose of Boulder, had a handful of blog + Instagram gigs, worked on a few photo projects for Love Grown, taught a few private photo classes, and a handful of other things I know I'm forgetting. It's been quite the exciting year for work! 

earthbound farm photo shoot

earthbound farm photo shoot

blue moose of boulder photo shoot

blue moose of boulder photo shoot

photo from Gena's upcoming cookbook

photo from Gena's upcoming cookbook

photo from Gena's upcoming cookbook

photo from Gena's upcoming cookbook

photo from The Wahls Protocol Cooking for Life

photo from The Wahls Protocol Cooking for Life

Life:

symptoms (38 weeks + 4 days): Feeling pretty dang good for being this far along, and so very lucky for that. I keep saying this little lady has been so kind to me, and that she'll probably make up for it once she's actually here. So I guess that let's you know we're having a GIRL! (I think I announced on Instagram but forgot on the blog.) My sleep was actually worse in the 2nd trimester than it is now. I'm only getting up about 1-2 times per night and haven't had much/any insomnia or anxiety. I've felt quite a bit lazier than my usual self and go in waves of being tired and having a lot of energy. The babe has definitely dropped in the past week and feels especially low today. There is SO much pressure when I walk now. I've felt calmer than my normal self throughout the entire pregnancy and really haven't had any of the ups and downs I expected. At this point, I'm definitely getting antsy about when she'll decide to arrive and I'm trying to mentally prepare for her being late so I don't go too insane waiting. At least the holidays will be a nice distraction and Chris will have a couple extra days at home. 

sidenote: Those pregnancy sleep pillows did not work for me at all. They made me sweat and gave me a sore neck. I also tried a long, memory foam body pillow as well and it was way too hot and cumbersome. What ended up working best was a normal (but thinner) pillow between my legs and a fluffier pillow to sort of hug my arm around. I've been using this pillow method since the 2nd trimester. My legs are starting to get super restless now, which is such a bizarre feeling.

workouts: I stayed really consistent with barre (2-3x/week), lifting + light cardio (2-3x/week), and almost daily walks throughout most of the pregnancy. In the last 2 months, things definitely slowed a bit more with the intensity and then in the past 2 weeks I've cut back even more. I've just tried to go with the flow the whole time and listen to my body. And right now, my body is like, COUCH. CARBS. CLEAN THE HOUSE. I'm thrilled I was able to keep up with my workouts for so long. It's definitely helped keep my body + mind feeling strong. I'm still trying to walk outside or on the treadmill most days, also some light lifting and squats to keep up my strength, and lots of stretching and moving around on a stability ball at home.

work, from a life perspective: While I absolutely LOVE my job, I am SO excited to be done in the kitchen for awhile. I even closed up my tripod and moved all of my photography surfaces + props out of our main living space. It feels great to be on a photo-cooking break for the next couple of months. I don't have a set in stone plan as of yet, but am trying to get a few jobs booked for late winter and early spring. Once I am working again, the plan for right now is to hire someone to come to the house to help with the babe as needed.

food: This is actually a pretty boring topic. I was totally shocked to not have any real cravings or aversions throughout this pregnancy. Sure, sometimes I don't feel like eating a certain type of cuisine/food but things have felt pretty normal on the food front. I would say my appetite was the largest during the first trimester, which I was surprised by. It soared a bit on our trip to Oregon, but I think that was just because I didn't want to miss out on any of the amazing food in Portland. I'm eating slightly more than "normal" right now, but nothing too crazy. Again, I'm just listening to my body. My almost daily guilty pleasure has been a hefty bowl of cereal and 80% dark chocolate. My weight gain came on fast in the first trimester, but slowed towards the middle of the 2nd and now into the 3rd. It's hovering right at 30lbs gained right now. 

I actually don't plan on making freezer meals, but am hoping to tackle freezing energy bars, lactation cookies, waffles, and a few other healthy baked goods I can keep on hand for easy eating throughout the day. I did just make this broth/soup in the slow cooker to replenish my body after the babe is born and it is incredibly tasty. I'm freezing it in 2-cup portions. Our doula recommended making a nourishing brothy type soup that would be easy to eat and digest. (I blended the cooked vegetables instead of straining.)

holidays: We're staying put this year and are excited for a cozy Christmas at home. We'll definitely be watching Ohio State in the playoffs on New Years Eve, unless this little lady decides to come on time and I'm in labor.

house/nursery prep: Everything is washed and ready for baby through 3 months. Chris and I were giant babies (9 and 10lbs!), so I wanted to be ready with options. So far, the midwives are thinking she's very average sized and that's also what they said at our 20wk ultrasound. I've been working my way through each room in the house, trying to purge and organize. I don't have much left except the fridge and pantry, which are a both a disaster since shooting Gena's cookbook. We finished the nursery a few weeks ago and I just love it. I'll be sharing photos in the near future! If you check my Instagram stories, you may have already seen a sneak peek!

That's about all I can think of right now! But here are a few more life photos to finish things off. Be on the lookout for that breakfast recipe post coming soon. Happy holidays + safe travels to all!

Ashley

24 WEEKS / 27 WEEKS / 28 WEEKS

24 WEEKS / 27 WEEKS / 28 WEEKS

30 weeks with my mama /Β 35 weeksΒ 

30 weeks with my mama / 35 weeks 

maternity photos at 34 weeks by my good friend laura ramos (Fuse Photographic)

maternity photos at 34 weeks by my good friend laura ramos (Fuse Photographic)

maternity photos by Fuse-Photographic
maternity photos by Fuse-Photographic