📖 Instructions

1. 1. In a medium saucepan, combine 1 cup of rolled oats, 2 cups of milk (dairy or non-dairy), 1/4 cup of sugar, and 1 teaspoon of vanilla extract.
2. 2. Place the saucepan over medium heat, stirring occasionally. Bring the mixture to a gentle simmer, and continue to stir occasionally.
3. 3. Once the mixture is simmering, reduce the heat to low, and cook for 5-7 minutes, or until the oats are creamy and cooked through. Stir frequently to prevent sticking or burning.
4. 4. Remove the saucepan from the heat and stir in 1/2 cup of chocolate chips and 1/4 cup of crushed Andes mints. Stir until they are evenly distributed. (Tip: If your Andes mints are difficult to crush, you can place them in a ziplock bag and use a rolling pin.)
5. 5. If the mixture seems too thick, add a splash more milk to reach your desired consistency. If too thin, you can cook it on low for another minute or so. Taste test! This step is crucial!
6. 6. Pour the oats into bowls and let them cool slightly before enjoying.
7. 7. Garnish with extra chocolate chips, crushed Andes mints, or fresh mint sprigs if desired. I like to add a dollop of whipped cream, but you do you! 😋