Toasted Oat Oatmeal with Ruby Chocolate

Delicious. Yet another reason to get a back of Ruby Chocolate (but really, who needs an excuse?) 

Toasted Oat Oatmeal with Ruby Chocolate

Steel cut oats take longer to cook than rolled oats or quick oats, you can change them out if that is what you have on hand but you will need to reduce the cooking time & the quantity of water used. Regardless of which type of oats you use, taking the time to dry toast them in the oven is totally worthwhile, the nutty flavour you get really adds to this dish!

Ingredients:

• 1 cup steel-cut oats
• 3 cups water
• 2 tablespoons brown sugar
• 1 tablespoon butter
• ½ teaspoon salt*
• ¼ cup dried apricots, chopped
• 2 tablespoons dried cherries
• 2 x 3” cinnamon sticks*
• 2 tbsp. Ruby Chocolate chips*
• Maple syrup (optional)*
• *Available from Well Seasoned

Instructions:

1. Spread oats in a shallow baking pan. Bake, uncovered, in a 350-degree F oven for 10 minutes or until oats are lightly browned, stirring twice. Cool in the pan on a wire rack.
2. Meanwhile, in a large saucepan, bring water, sugar, butter and salt just to boiling. Stir in oats, apricots, cherries and cinnamon. Reduce heat; cover and simmer for 20 to 25 minutes or until oats are just tender and liquid is nearly absorbed, stirring occasionally. Remove and discard cinnamon sticks. Serve oatmeal warm topped with chocolate. Drizzle with maple syrup.
3. Serves 4