Heart Shaped Strawberry Steel Cut Oatmeal Recipe with Chocolate Topping
Start Valentine’s Day with a healthy and fun breakfast! This heart shaped strawberry steel cut oatmeal recipe with chocolate topping is everything you need to get your day off to a LOVEly start.
Let’s get something straight here. Oatmeal doesn’t have to be boring. It also doesn’t have to be confined to a bowl.
Let’s get something else straight. Valentine’s Day treats do not have to be sugar-laden concoctions that use up all your calories for the day. (Although if we’re being honest, if I had something like that in front of me right now, I would probably chow down.)
I took one of my favorite recipes for pan-seared oatmeal and turned it into a super fun, super healthy, and super tasty breakfast.
I’m absolutely thrilled to be a Bob’s Red Mill Brand Ambassador this year. I use their products ALL the time (and buy them with my own money all the time). I always partner with brands that I use in my own kitchen – it’s important to me that I only recommend products that I am confident will deliver consistently high-quality results and recipes. Bob’s Red Mill is one of them…their popcorn is my favorite so that’s saying something in and of itself, right?! I may or may not have Amazon Prime subscribe & save set up on that popcorn because I go through so much of it.
About this steel cut oatmeal recipe
I used their steel cut oats to make this super fun (and surprisingly easy) oatmeal. This pan-seared style of steel cut oatmeal is perfect for busy mornings.
Steel cut oats take slightly longer to cook than traditional rolled oats so the great thing about this recipe is that you can cook them a day in advance. You pour the cooked oatmeal into a 9×13 pan and refrigerate overnight. In the morning, all you need to do is cut it into squares (or use heart-shaped cookie cutters to make a fun Valentine’s Day breakfast!), and sear it in a pan until golden brown and crisp. The oats will have a great crispy texture on the outside but maintain a smooth, soft texture on the inside.
I made a chocolate topping for these cuties that tastes indulgent but isn’t at all. It’s a combination of low-fat cream cheese, plain Greek yogurt, cocoa powder, and a bit of strawberry jam to sweeten the mixture, and also to correspond with the strawberries in the oatmeal.
Strawberries, chocolate, and hearts – seems like a pretty perfect Valentine’s Day breakfast to me.
So what do you think? Wanna make these for your Valentine? I think I’ll be making them for my kiddos on Valentine’s Day for sure!
Used in this recipe:
- Bob’s Red Mill Steel Cut Oats
- deep saucepan
- 9×13-inch Baking Dish
- parchment paper
- heart-shaped cookie cutter
- heart-shaped sprinkles
- cocoa powder
Need more breakfast ideas?
- 1 1/2 cups Bob’s Red Mill Steel Cut Oats
- 2 cups skim milk
- 2 cups water
- 2 cups finely diced strawberries
- 1/4 cup brown sugar
- generous pinch of salt (about 1/8 teaspoon)
- 4 ounces reduced fat cream cheese
- 1/2 cup plain nonfat Greek yogurt
- 1/4 cup cocoa powder
- 3 tablespoons strawberry preserves or jelly
to pan-sear and top:
- 1 teaspoon butter
- whipped cream, optional
- additional fresh strawberries, optional
- sprinkles, optional
- In a large and deep saucepan, add the oats, milk, water, strawberries, brown sugar and salt. Bring to a boil over high heat.
- Reduce heat to medium-low and let simmer for about 20 minutes, until thick. Be careful as it gets thick – it tends to bubble violently.
- Line a 9×13 pan with parchment paper and spray parchment paper with nonstick cooking spray. Pour oatmeal in, smooth out into an even layer, cover, and refrigerate overnight.
- Prepare topping by beating cream cheese with an electric mixer until fluffy. Add remaining topping ingredients (yogurt, cocoa, jam) and continue to beat until combined and smooth. Store covered in the refrigerator.
- When completely cooled and set, heat a nonstick frying pan or griddle over medium-high heat and add a small pat of butter (about a teaspoon). Slice oatmeal using heart-shaped cookie cutter and place into heated pan with butter. Cook for about 5 minutes on each side or until golden brown and heated through.
- Serve with desired toppings.
- Topping is not super sweet. I like it that way (my kids do too, but Ben found it a bit too tart) but if it is too tart for you, try it with vanilla yogurt or add a touch of honey, brown sugar, or more jam.
- Serving size 1-2 hearts, depending on size of cookie cutter.
Nutrition Information:Yield: 12 Serving Size: 1-2 hearts
Amount Per Serving: Calories: 101 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 10mg Sodium: 71mg Carbohydrates: 15g Fiber: 1g Sugar: 12g Protein: 4g
Verdict: Love these. I love oatmeal like this and the heart shapes are icing on the cake.
Husband’s take: He’s been eating them cold. I think it’s gross, but he likes it. I prefer them hot.
Changes I would make: None!
Difficulty: Surprisingly easy and totally doable.
Disclosure: I’ve partnered with Bob’s Red Mill as a brand ambassador to bring you this post. They compensated me for my time but all opinions are, as always, my own. If you opened my cupboards and fridge, you’d find a wealth of Bob’s Red Mill products that I purchased myself. Thanks for supporting Rachel Cooks by reading about brands I use and love!