Hello, hello!I’m so excited to be here at Chef in Training!!! I think Nikki is just fabulous, and her recipes… well, I think they speak for themselves. Am I right?!
My name is Ashton, and I blog over at Something Swanky Desserts and Designs.I enjoy my desserts a little too much (say my thighs), and have been spreading the calorie love for over a year at Something Swanky. I just added the designs into the mix in January, as I am a self-proclaimed blog designer “specializing” in Blog-start up consulting. Swing by and learn a little more about me here! (Or just come to drool a little, I won’t judge ;)
I just wrapped up a three week Girl Scout series on my blog, and devoted an entire week to recipes inspired by each of my three favorite girl scout cookies– Samoas, Thin Mints, and Tagalongs.And, frankly, there just were not enough days in Samoas week.I could have gone on creating Samoas recipes for-ev-er. Is it even possible to get “enough” caramel, chocolate, a coconut into any dessert?I submit that it is not.
Which is why I had to make Samoas into breakfast.We needed to explore beyond it’s “dessert” boundaries.Enter: Samoas Oatmeal.And it’s totally ok to eat as a meal.Oatmeal. That makes it healthy(ish) right?
PS- I cannot be held liable for any resulting weight gain. Send your hate mail to the girl scouts.This recipe is for a single serving, but could be easily adapted to make more servings.
1/2 c. plain, quick-cook oats
1 c. water
2 tbsp. coconut
2 tbsp. brown sugar
2 tbsp. heavy whipping cream*
2 tbsp. butter*
a palm full of semi-sweet chocolate chips*
*These ingredients are used to make caramel sauce. Other acceptable substitutes would be: any store bought version of caramel sundae sauce or syrup; or even sweetened condensed milk boiled in the can to a caramel consistency.
Mix water and oatmeal in a microwave safe bowl, and microwave for 90 seconds, until oats are soft and water is absorbed (or follow the directions on the oatmeal package).
In a small sauce pan, toast the 2 tbsp. of coconut over medium heat. It may take up to 5 minutes to start browning, but once it does– watch out! It toasts quickly!
Set coconut aside (I spread mine out on a paper towel to cool), and using the same sauce pan, combine the butter, heavy cream, and brown sugar.
Stir over medium heat until butter is melting and bubbling.
Let bubble for about 30 seconds and remove from heat.
Stir the caramel sauce into the oatmeal. Fold in the chocolate chips and the coconut.
Thanks again to Nikki for inviting me over to Chef-in-Training!I hope to see you all again very soon at Something Swanky!
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