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Creamy Chocolate Oatmeal with Coconut


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  • Author: Maike Holland
  • Yield: 2 1x

Description

Warm oats meet dark chocolate, sweetened by banana and deepened by coconut. Enjoy this bowl any morning for a dessert-for-breakfast kind of meal.


Ingredients

Scale
  • 1 cup of quick-cooking oats (these are rolled oats that have been cut to dissolve quicker, you can use regular oats instead)
  • 2/3 cup of plant-based milk
  • 2 cups of water
  • 2 ripe bananas, quartered
  • 2 TBSP raw cacao or cocoa powder
  • generous pinch of cinnamon (optional)
  • 4 TBSP of coconut milk
  • 1 TBSP of coconut oil
  • 1 TBSP of maple syrup or honey (optional)

Toppings:

  • almond or other nut butter, coconut flakes, bee pollen, granola, berries, banana, fresh fruit, cacao nibs, goji berries, …

Instructions

  1. Start by putting the oats with the liquid (except the coconut milk), banana, cinnamon and cocoa powder in a pot and bringing it to a boil on high heat. Once the oats are cooking, reduce heat to low and let simmer for 3-6 minutes, until the oats are very soft and the banana starts to dissovle (this will help sweeten your oatmeal).
  2. Now stirr in the coconut milk and coconut oil and mix until the oil has melted and everything is warmed through.
  3. Taste to see if its sweet enough for your taste and add maple syrup or desired sweetener if you like.
  4. Put into bowls and serve the oatmeal with your favourite toppings. I like some nut butter, bee pollen and some extra cacao nibs but feel free to go wild!
  • Category: Breakfast
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