Chocolate Week: Laughing All the Way to the Bank

Photo courtesy Flickr

Extensive research in the chocolate aisle of a neighborhood supermarket leads me to conclude that utility-grade unsweetened baking chocolate is just as good a middle layer in a bowl of oatmeal as something with a die-cut, gold-stamped embossed wrapper that’s flown in from Europe.

Place half a serving of oatmeal in a bowl, chop up the little brown ingot and distribute it across the first layer, cover with the rest of the serving, and sprinkle sugar on top. I like turbinado sugar. Add flax seed, various fresh or dried fruits, and a dab of sour cream.

A rice cooker makes it easy to prepare oatmeal in the fog of dawn.

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