It’s Girl Scout cookie time!! As a former Girl Scout, and former Cookie-Hall-of-Famer, this season is near and dear to my heart! So, I’ve decided to pay homage to the wonderful organization that was a part of my life for so many years by making a series of breakfast bowls based on the most popular and beloved cookies. First up is the Samoa, formerly known to us Troop 216-ers as “Caramel DeLites.”
This is really a breakfast treat since it is so delicious. I mean, toasted coconut and chocolate—how can you go wrong? I used dark chocolate since that’s what I have on hand, and I topped it with honey. If you have some nuts to throw in, that would be great as well. Enjoy!
- 1½ cups water
- ½ cup quick-cooking steel cut oats
- ¼ cup unsweetened coconut milk
- ¼ cup coconut shavings
- 2 tablespoons maple syrup or honey (more or less depending on taste)
- 2 ounces chocolate, melted just before you are ready to serve the oatmeal.
- Cook the oatmeal according to the directions.
- While the oatmeal is cooking, toast the coconut in a skillet, stirring frequently until it browns. Be careful not to burn it. When it is done, remove the coconut from the skillet and set aside.
- When the oatmeal is done cooking, add the coconut milk and stir. Add half the maple syrup or honey.
- Top with the coconut shavings and remaining maple syrup or honey, then drizzle with the melted chocolate and serve immediately.