Salted Caramel Carob Oatmeal


Starbucks always serves a plethora of coffee and creme cocktails that change with the seasons. I like the flavor of coffee so much that there’s rarely a time when I’ll order these drinks, but they do sound enticing [the holiday season’s White Chocolate Peppermint Mocha, anyone?].

This oatmeal was inspired by Starbucks’ Salted Caramel Hot Chocolate, of which I’ve only ever had a sip, but that was enough to make it stick out in my mind. That sip was over a year ago, if that gives you any indication of how delicious I thought that hot chocolate was.

With Joe's coffee.

I use unsweetened carob chips rather than chocolate chips in cooking and baking for a few reasons. Carob chips are similar to chocolate chips, except made with carob powder rather than cocoa powder. They have a slightly spicy, nutty flavor, but they melt just like chocolate.  What is more, they’re vegan, contain a lot of fiber and protein, and are dog-friendly, so I can put them in Grady’s homemade treats, too. This recipe would be equally as delicious with chocolate chips.

When I did a test run of this one last weekend (without a few of the ingredients), Shaun said it might come in second to the Pumpkin Oatmeal. That’s saying something, since you can’t trust him around carrot cake.

While I was distracted making this, Grady found my shoe and took it upon himself to make it his newest toy. Now that it’s back on my foot, he doesn’t understand why it’s no longer his. It’s making for a complicated breakfast.

Salted Caramel Carob Chip Oatmeal

Prep Time: 15 minutes

Serves: 2

Ingredients:

  • 1 cup rolled oats
  • 1 cup water & 1 cup unsweetened almond milk (or milk of your choice)
  • 1/2 tsp vanilla extract
  • 1 tbsp sugar of your choice (I used Splenda)
  • 2 tbsp raisins
  • 1 tbsp ground flax
  • 1 banana, chopped
  • 2-3 tbsp Torani Sugar-Free Salted Caramel Syrup
  • 1 tbsp chia seeds
  • 2 tbsp unsweetened carob chips
  • Sea salt for garnish

Directions:

1. In a medium pot, bring oats, water, milk, vanilla, sugar, raisins, and flax to a boil, stirring frequently. Reduce the heat and allow oats to cook.

2. Once thickened, add banana and Torani syrup, stir until incorporated and oats are fully cooked.

3. Serve, topped with carob chips, chia seeds and a sprinkle of sea salt.

 

 

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Categories: Recipes

Author:ryesandshine

Courtney grew up in Reading, PA, and has lived in New York City (where she earned a bachelor's degree at NYU), Prague, Philadelphia, and Charlottesville (where she received a J.D. from UVa Law). Courtney and her new husband will settle in Philadelphia following a six-week Euro-trip extravaganza in September of 2012. Courtney's interests include music, writing, criticism, fitness, travel, cooking, and sports. Please enjoy the blog. LinkedIn: http://www.linkedin.com/pub/courtney-marello/1a/375/b30 Tumblr: http://abarrelofoddsandends.tumblr.com/

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