How I make chocolate oatmeal
This recipe makes enough oatmeal to keep me going until lunch, or two smaller servings if you don't have my appetite. It can also be halved (half a tablespoon is 1 and 1/2 teaspoons).
2 quart saucepan (this stuff bubbles up high and fast, and you don't want it on your stove OR your skin)
stirring spoon or spoonula
1 cup dry measuring cup
1 wet measuring cup
measuring spoons
bowl
eating spoon
butter knife
stove top burner
You can use a metal or silicon or wood spoon to stir this. I use this spoon/spatula I stole when I moved because I was the only person using it anyway. Do NOT use one of those cheap plastic mixing spoons they sell in bags of 4 at Dollar Tree, because this is what will happen:
1 tablespoon brown sugar, no need to pack it--I use light and dark interchangeably, whatever you got
1 cup cold water
1 cup quick oats
1 tablespoon cocoa powder
scant 1/4 teaspoon salt (I forgot to put it in the shot, but it's hiding behind the coffee pot)
1 pat butter (not shown)
toppings (optional, up to you)
You are going to want to remember the salt, the oatmeal will be bland without it.
Pour the water into your pot and put the pot on the burner you'll use. Once you get this down to a science, you can start the water boiling and get everything ready before it does, but on a first try you'd better measure everything first and then wait the two or so minutes it takes a cup of water to boil.
I always measure the brown sugar into the bottom of the bowl I will be eating out of first, because I'd rather get sugar in the cocoa than cocoa in the sugar. But do what you want.
Measure 1 cup of oats (I used to scoop and sweep this, but it's easier to just dip the cup in the oats, and accuracy is not a big deal here), and add 1 tablespoon of cocoa. You can mix these in a separate bowl if you want, but I always do this:
Dump the cocoa on top of the oats in the measuring cup.
Which can get messy if you're not careful, but is, once again, easy and fast. The less time I spend on my feet, the better.
Start the water boiling on high, and when it starts to boil, add the salt. Once the boil really gets going, reduce the heat (in my experience it's the 4 or 3 on an electric stove and the lowest setting you can fucking get on a gas stove), and pour in the oats and cocoa. Start stirring IMMEDIATELY! You need to stir constantly so that the mixture all gets wet, cooks evenly, and doesn't stick or burn to the bottom of the pan. Once the mixture thickens, which takes about a minute, maybe less, take the pan off the heat and remember to turn off the burner.
Scoop the oatmeal into your bowl or bowls. If a chunk falls on the counter or over the rim of the pan, you may get an urge to put it in your mouth. Do not. At this point, unsweetened, the oatmeal will only taste bitter and salty.
You have to let the oatmeal sit for about a minute to finish cooking. I like to wash the utensils and such and leave the pot to soak while this goes on. If you want just plain chocolate oatmeal, add your butter and there you go. I like to add toppings, though. My favorites are a big spoonful of peanut butter from a large jar of processed store brand and a handful of chocolate chips. Mini chips melt better, but you get 2 ounces less per bag. You can add whatever you want--flavored peanut butter, other nut butters, flavored baking chips.. though I have tried cinnamon chips and would rather just add cinnamon, and the only mint ones I could find are Andes and they are VERY strong. Just be sure not to add anything cold to the oatmeal until after it's sat for the whole minute.
Stir vigorously (did you remember the sugar?) and enjoy.
This is over-explained and probably posted at the very worst time, but I hope it's useful too.
