Guinness Oatmeal sounds absurd, like the kind of thing someone would create when they've already had their (more than) fair share of alcohol. But, when thought about, the combination isn't too far-fetched. After all, oats have been an essential ingredient in stout productions since the 16th century. This recipe modernizes that concept, by adding chocolate, pecans, and Greek yogurt to oatmeal and a healthy amount of Guinness Stout. The result is a deep, rich, malty dish (or mug), that takes both beer and breakfast to a whole new level.
The yogurt provides a lightness, but may be omitted, or substituted, for a vegan/dairy-free version. And what better way to top beer oatmeal than with nuts? Feel free to use your favorite kinds, or a combination of a few.
If you still have your doubts, tell yourself that the leprechauns made you do it. If that, along with chocolate and Guinness, aren't enough to convince you, then I don't know what will.
Original Recipe: http://oatgasm.blogspot.com/2014/03/chocolate-guinness-stout-oatmeal-with.html —Meghan
In a small saucepan, heat the Guinness over low heat so that it comes to a gentle simmer. Keep it steady, giving it the occasional stir. Let it boil until you are left without half the original amount, more or less. (The more you boil, the more concentrated the flavor.)
Add in the milk/water, oats, and salt. Bring to another boil over medium heat, folding the oats into the stout mixture.
When the oats start to thicken, about 3 minutes, stir in the cocoa powder, vanilla, and maple syrup. Make sure that there are no clumps of cocoa remaining. Add in the nuts, so they begin to soften with the heat, and release their aroma.
When the oatmeal has reached the desired consistency (usually about 5-7 minutes), transfer to a bowl or dish.