Many years ago, back in the day when we could go out for breakfast in relative peace and quiet, we used to visit a little tiny cafe called the Bowen Island Bakery. You may have heard of it, apparently it’s sour dough is something else. We would order a coffee and a choc-chip and oat muffin. The choc-chips in these muffins weren’t so much ‘chips’ of chocolate, rather hunks of Valrhona. And they were spectacular. Moist, oaty, chocolaty and just a little bit salty.
I have been trying to re-create this recipe ever since. And I don’t claim to be exactly ‘on the money’ for this recipe, but hey, it’s close enough. I recently began looking for good snacks for KT to take to school, and he is so damned fussy that I nearly jumped out of my skin with excitement when I got the KT Seal of Approval. Oats are good for you- duh, and I read in this month’s Vogue that eating 40g of dark chocolate a day will reduce your stress levels. So there…chocolate is healthy too. As if we didn’t know that already…as if we cared.
Choc-chip Oat Muffin Recipe
1.5 cups rolled oats
1.5 cups buttermilk
3/4 cup brown sugar
1/4 cup melted butter
1 tsp vanilla
1 cup flour
1.5 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
About half or 3/4 cup of Chocolate chips or roughly chopped dark chocolate
Soak oats in the buttermilk for 15 minutes.
Combine all the wet ingredients in a bowl, taking care not to combine HOT melted butter with the eggs – or you’ll get scrambled eggs.
Then add the dry ingredients, and stir till JUST combined.
Cook until they’re done.