1 cup Bob’s Red Mill Steel Cut Oats (gluten-free if needed)
2 cups unsweetened vanilla almond milk
2 cups water
1/4 teaspoon fine sea salt
3-4 tablespoons coconut sugar (or other sugar)
3 tablespoons unsweetened cocoa powder
2 oz 65-80% dark chocolate
1 cup mini marshmallows
Toppings: homemade whipped cream (or coconut whipped cream), toasted marshmallows, cocoa powder, granola, etc.
1) Heat a medium pot over medium heat and add oats, milk, water and salt. Stir to combine and bring to a boil. Reduce heat to simmer (uncovered) and let cook until done to your liking (18-25 minutes). Stir frequently and add more milk and water as needed (equal amounts) to reach desired creaminess.
2) Once done to your liking, turn to low and add 3 tablespoons sugar (less if using milk chocolate), cocoa powder, and dark chocolate. Stir until fully combined. Add a splash more milk if needed. Fold in marshmallows and serve as they start to melt. Add more sugar if desired.
3) Top with large toasted marshmallows (can be done carefully under the broiler on a parchment lined pan — watch very closely!), whipped cream, and any other desired toppings.