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?
Yes. It does. Eat up!
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.
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
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.
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).
Stir the caramel sauce into the oatmeal. Fold in the chocolate chips and the coconut.
Ashton is the owner and author ofSomething Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador.Her focus is in food styling, food photography and recipe development.
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