Chocolate Coffee Oatmeal Recipes

CHOCOLATE BAKED OATS

Steps:

• *I like the gooey center, but if you want it cooked evenly instead, use a wide and shallow baking dish (such as a 7x5) instead of a ramekin.If using an oven, preheat to 350 F. Stir all ingredients, blend if you wish, and pour 2/3 of the mixture into an oven-safe dish. Add the filling if using, then top with remaining mixture. (Watch the step-by-step recipe video above.) Bake 25 minutes, or microwave 1-2 minutes. Add any toppings if desired.View Nutrition Facts

CHOCOLATE OATMEAL CAKE

Steps:

• In a large bowl, combine water and oats. Sprinkle with chocolate chips (do not stir); let stand for 20 minutes. , In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in oat mixture. Combine flour, baking soda and salt; add to the creamed mixture and mix well. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, dissolve coffee granules in cream; set aside. In a large bowl, beat butter until smooth. Beat in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Beat in enough of the coffee mixture to achieve spreading consistency. Frost cake.

CHOCOLATE-TOFFEE-OATMEAL DROP COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Mix in chocolate chips, toffee, and oats.
• Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.

CHOCOLATE OATMEAL

Steps:

• Heat milk and a pinch of salt in a small saucepan over medium heat until begining to simmer.
• Reduce heat and add oats, cocoa and sugar.
• Simmer over low heat, stirring occasionally until thickened.
• If you want your oatmeal thick or watery, this is where you determine the consistency- don't stop until it's pretty much at the consistency you would like.
• Cover and let sit for about 5 minutes (this cooks the oatmeal more thoroughly).
• Remove cover, stir and serve.
• Garnish with chocolate chips, nuts, and/or fruit if desired.

CHOCOLATE COFFEE

Steps:

• In a large heavy saucepan, whisk the sugar, cocoa and water until smooth. Cook and whisk over medium-low heat until mixture forms soft peaks when whisk is lifted and resembles thick hot fudge sauce, about 35 minutes. Remove from the heat; stir in vanilla and salt. Transfer to a bowl; refrigerate for at least 2 hours., Beat the chocolate mixture. Add 2 cups whipped cream; mix well. Fold in remaining whipped cream. For each serving, place about 1/2 cup chocolate cream in 2/3 cup coffee or milk; stir to blend.

CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.
• In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.