Rocky Road Oatmeal

2 Tbsp. granulated sugar
1 Tbsp. unsweetened alkalized (Dutch processed) cocoa powder
Few grains of salt
1 cup whole OR low fat milk
1/2 cup old fashioned OR quick oats (do not use instant oatmeal!)

For serving: 

Coarsely chopped pecans, walnuts, skinned hazelnuts, 
OR un-blanched (skin-on) almonds semisweet chocolate chips, optional.
In 1 quart, heavy-bottomed, non-aluminum pot, combine sugar, cocoa powder, and salt. 
With fork, mix well, pressing out any cocoa lumps. 
Add about 2 Tbsp. of the milk; blend well to form as smooth a paste as possible. 
Add remaining milk; beat with fork until well-mixed. 
Switch the fork for a spoon, and place the pot over medium-low heat, 
stirring frequently until mixture comes to a boil. 
Stir in oats.
Return to a boil; boil about 7 minutes for old fashioned oats or 3 minutes for quick oats, 
stirring frequently, and reducing heat slightly if oatmeal boils really hard. 

During cooking, a skin will form on top of the oatmeal. 
At the end of cooking time, the oatmeal will be rather thin.
Remove from heat and cover tightly; allow to stand 5 full minutes. 
During this standing time, oatmeal will thicken and color will darken. 
Turn into serving bowl; sprinkle on nuts of choice, marshmallows, and, if desired, 
chocolate chips. 

Serve immediately!

Yields: 1 serving

I would imagine the cooking time depends on the type of oatmeal. 
My oatmeal doesn't develop a skin. 
There are quite a few different kinds of oatmeal, 
and I can't imagine adding the cocoa would create different cooking conditions. 
The main variance between this and regular oatmeal, 
is that you add sugar when you prepare the mix as opposed to regular oatmeal. 
This sugar will counteract the harshness of the cocoa. 

Mary Curtis