Author of Ed Engoron’s Choclatique, Running Press, 2011
Okay, let me start by telling you that I don’t like oatmeal. It goes back to when I was a kid and my mother used to force hot oatmeal down my throat for breakfast. Now Mom was not the best cook in the world and oatmeal was no different than anything else she made—unimaginably bad. So when I finally started eating oatmeal, it was in the form of an Archway cookie.
Fast forward 35 years or so when we created the original Freshly Baked Chocolate Oatmeal Crumble in our test kitchen. Well, that’s not the whole story—we started out trying to make chocolate oatmeal brownies, but we accidentally left out a few essential ingredients and came up with the most delicious baked chocolate breakfast.
Now this is the important part of this story—I am always in search of finding new ways to incorporate chocolate into breakfast offerings that are a lot more healthful than a chocolate covered doughnut or filled croissant. So, as strange as this may sound, it is not only healthful, but your kids will be asking for more baked Chocolate Oatmeal Crumble every day. Even Mom could make this easy recipe and would be proud of the results.
For the next seven (7) days, if you have a great chocolate breakfast recipe and want to share it with our readers, send it to me and we will send you a free 30-piece box of Choclatique Chocolate—a $65 value. We’ll even put your name on the recipe. No kiddin’!
Prep Time: 10 minutes
Bake Time: 35 minutes
Yield: 8 servings
1/2 cup vegetable oil
3/4 cup granulated sugar
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
1 cup milk
1/2 teaspoon salt
1 tablespoon baking powder
3 cups quick cooking oats
1 cup dried blueberries or cherries
1/4 cup Choclatique Dark Chocolate Chips
2 tablespoons dark brown sugar
1/2 teaspoon ground cinnamon
- Beat together the oil, sugar and cocoa.
- Mix in the eggs, milk, salt, baking powder and oats.
- Beat well, then stir in the blueberries or cherries (or a little bit of both) along with the chocolate chips.
- Spoon into a lightly buttered 8 x 8-inch glass baking pan.
- Sprinkle the top with brown sugar and cinnamon.
- Refrigerate overnight.
- The next morning, take the baking dish out of the refrigerator and preheat oven to 350º F.
- Bake in a preheated oven until firm, about 35 minutes.
- Cut and serve hot, with butter and milk, if you like.