This is the time of the year I start having wild, feverish fantasies about fall.
I search Pinterest for soup recipes.
I start sorting the scarves in my closet.
I burn apple-cider scented candles.
And clearly I’m jumping the gun because we have a long time to go here before we have those two beautiful weeks of Mississippi autumn.
As my husband and I walked across the Walmart parking lot the other day, the lively conversation we were having while we parked the car just a few seconds before turned into groanings of “Man, it’s hot out here…do you feel that heat coming off the pavement?!”
Yeah, I felt that heat.
I put together what I think is a beautiful fall dessert, but I had no problem scarfing it down these last few days of some of the hottest weather we’ve had all summer. Eating this dessert helps keep the hope alive in me that one day I will want to walk outside again.
This is not your average oatmeal. If you’re thinking this is a breakfast food, think again. This is a bowl of fudgy, warm goodness, with a touch of cinnamon and coffee, ultimately to be enjoyed in your jammies in front of a warm fire.
Even if that fire is just in your mind.
Don’t forget the whipped cream. It will melt over the warm pudding in a really good way. Make sure you top it with some crunchy toasted nuts too.
–This recipe couldn’t be easier and it’s perfect for when you want something decadent but don’t have a lot of time or enthusiasm. It’s basically making oatmeal on the stove top–how hard is that?
–I used bittersweet chocolate chips this time, but dark, semisweet, or even milk chocolate will work. Or chopped chocolate. I always have chocolate chips on hand, though, so that’s what I used.
–I highly recommend topping with the whipped cream. Ice cream would be awesome too.
–This reheats great in the microwave.
–I used instant espresso powder, but instant coffee would work great too.
–I used quick cooking oats, but regular oats or steel cut oats would probably be great also.
PS. And speaking of oatmeal, Oatworks sent me some samples of their smoothies a couple of weeks ago and I thoroughly enjoyed them. I loved that I was drinking the equivalent of two bowls of oatmeal in each bottle. Not sure how they pull that off, but it’s really amazing. Plus, they truly tasted good. I was not expecting that. Plus, I do love how convenient they are. It’s rare to get healthy convenience products these days, but these seem to fit the bill.
PPS. I know my top menu bar, social icons, and background have all disappeared from my blog. I just don’t know *what* is going on. I’ll get my team on that right away.
- 2 cups heavy cream
- 2 tablespoons butter
- ½ cup light brown sugar
- 1 teaspoon instant espresso granules
- ½ teaspoon cinnamon
- 1½ cups quick cooking oatmeal
- 1 cup bittersweet chocolate chips
- ¾ heavy cream, chilled
- 2 tablespoons light brown sugar
- 1 cup toasted pecans, coarsely chopped
- Heat 2 cups heavy cream, the butter, ½ cup light brown sugar, the instant espresso granules, and the cinnamon to boiling over medium heat. Stir in the oatmeal and cook for 2-3 minutes, stirring often until creamy. Remove from heat. Stir in the chocolate chips until melted.
- Beat ¾ cup heavy cream until foamy. Add 2 tablespoons brown sugar and continue to beat until soft peaks form. To serve, spoon the warm oatmeal pudding into 4-6 bowls, then dollop with the whipped cream. Sprinkle with toasted pecans.
*Oatworks sent me some samples of their smoothies to try , but all opinions are my own. I never recommend something I don’t actually like myself.