cocoa almond oatmeal from samantha seneviratne

Quick & Easy

Cocoa Almond Oatmeal From Samantha Seneviratne

Making a quick batch of oatmeal each day can be a happy, steadying ritual. Finding the sticky pot still soaking in the sink at 6 p.m. is not. So food stylist and The Joys of Baking author Samantha Seneviratne switched to a nonstick skillet—a trick she picked up in a test kitchen at some point in her career, but really put to use when feeding her toddler, Arthur. Not only is the skillet much easier to clean, but the oats also cook down swifter and creamier, as they bubble down over a wider surface area.

Ingredients

1/2 cup (50g) old-fashioned rolled oats
1 1/4 cups (300ml) unsweetened almond milk, plus more for serving
1 pinch fine sea salt
4 teaspoons cocoa powder
2 tablespoons creamy or chunky almond butter
maple syrup (optional)

Directions

Simmer the oats: To a medium nonstick skillet, add the oats, almond milk, salt, and cocoa. Bring to a simmer over medium heat, stirring frequently and scraping the bottom and sides with a silicone spatula, until the oats are tender and creamy, about 5 minutes. Reduce the heat if it starts boiling too wildly, and don’t wander away or it might boil over on you. Stop cooking when the oatmeal is a little looser than you want, as it will thicken as it cools.
Top and eat: Once the heat has been turned off, swirl in the almond butter and maple syrup. Add more milk if you’d like. Serve hot and clean up fast.
Store: Leftover oatmeal will keep well in a container in the fridge for a few days, though it will thicken as it cools. Reheat in the microwave or in a nonstick skillet over medium heat, stirring in a splash of milk or water.
Note: This recipe scales up well, but it might take a few extra minutes to cook. At any scale, make sure your pan isn’t more than two-thirds full since it will bubble up as it simmers. An 8-inch (20cm) skillet is great for one serving; go with 10-inch (25cm) or larger for a double batch.