I tend to go back and forth on whether or not I like peppermint, but how could I do a Christmas Oats series without including peppermint. It is after all one of the core holiday flavors along with gingerbread and eggnog! Hot chocolate is also a key winter drink and this is why I decided on a chocolate peppermint oatmeal with a few marshmallows.
Unfortunately I forgot about the mashmallows while shopping for ingredients, but even without the marshmallows this is a very tasty breakfast (or dessert). You can certainly top with a handful of mini mashmallows on your own and I'm sure it'd be good. This oatmeal dish was delicious without them though! My photo series and recipe are below!
Put 1/2 cup of Quaker Oats in a pot on the stove. Add a small handful of peppermint crumbles to the pot along with 2 squares of dark chocolate (I used 85%), a dash of salt, 1/2 tsp of peppermint extract, 1 tsp of sugar and 1 cup of coconut milk. Bring to a boil.
Once boiling, turn down heat to 2 or 3 and stir the oats occasionally as you let them simmer for 3-4 minutes. When the oatmeal is at your desired consistency remove from heat and serve into your favorite breakfast bowl.
Sprinkle some more peppermint crumbles and a bit of shredded coconut on top (to taste) and ENJOY!
Check out the rest of my photo series below.