Brown-Butter Chocolate Oatmeal (Serves 4)
Oatmeal, spiked with cocoa powder and healthy toppings, a sweet breakfast treat. Steel-cut oats, toasted in brown butter and cooked with unsweetened cocoa, makes the average bowl of porridge all the more sophisticated
2 tablespoons unsalted butter
1 1/2 cups steel-cut oats
3 tablespoons unsweetened cocoa powder, preferably Dutch-process
1/4 teaspoon fine sea salt
Raw sugar, honey or maple syrup, to taste
Cream, milk or coconut milk
Flaky sea salt
In a medium saucepan, melt butter over medium heat.
Let cook, swirling occasionally, until it turns deep golden brown and smells nutty, 2 to 4 minutes. You’ll know it’s close when the bubbling quiets down as the moisture cooks off.
Add oats and sauté until they turn golden at the edges, 2 to 4 minutes.
Scrape oats and butter into a bowl and reserve.
To the same pot (no need to rinse it out first) add 4 1/2 cups water and bring to a boil.
Add cocoa powder and whisk well to dissolve lumps.
Whisk in buttered oats and salt.
Lower to a gentle simmer. Let cook, stirring occasionally, until done to taste, 25 to 30 minutes.
Turn off the heat, cover the pot, and let sit for 5 minutes.
Check the thickness; thin with boiling water if needed.
Stir in sweetener to taste and serve with toppings of your choice.
The New York Times