Its Family Day and despite the intentions I set several days ago to clean closets and cupboards, it is 10am and I am still in my PJs. As I sit here and type the kids, also in their PJs, are watching a Harry Potter movie. I feel this could be the start of a HP marathon. Harry Potter movies are like M&Ms; we tend to take them by the handfuls and gorge ourselves.
All of this I am perfectly happy with. Holidays are meant to be lazy days. At least this is what I am telling myself. Eventually, I will get myself together and throw on more respectable clothing.Maybe sometime before dinner.
Today required an easy but special breakfast. Something that can be made while wearing slippers, yet special enough to remind the kids that I really am a cool mom. I mean, chocolate for breakfast!
Recipe was inspired by this recipe from Skinny Ms. I modified to use regular large flaked rolled oats and cooked on the stove-top as I didn’t plan ahead.
Chocolate Oats with Pecans
- 2 cups large flake oats
- 4 cups liquid (I used 1 cup coconut milk, Silk brand, the rest was water)
- 1 Tbp brown sugar
- 1 Tbp coco powder
- Pinch of salt
- 1 tsp vanilla extract
- Add all ingredients to a medium heavy bottomed pot set over medium high heat. Whisk as it comes to boil to incorporate the coco powder. Once boiling, reduce to a very low simmer and cover. Cook until oats are tender, about 20-25 minutes. Stir occasionally to ensure the bottom is not scorching. I like my oats a little bit on the chewy side, and my oatmeal thick. If you prefer a softer, creamier texture, add an additional cup of water or milk
- Top with toasted pecans, chopped banana, additional coconut milk and, if you really want to indulge, a few chocolate chips. The kids requested a bit of maple syrup on top, but I found it sweet enough just as it is.