Description
Warm oats meet rich dark chocolate and creamy coconut for a dreamy breakfast bowl. Sweetened naturally by banana, its a dessert-for-breakfast win!
Ingredients
Units
- 1 cups (237 ml) quick-cooking oats
- 2/3 cups (148 ml) plant-based milk
- 2 cups (473 ml) water
- 2 ripe bananas, quartered
- 2 TBSP raw cacao or cocoa powder
- generous pinch of cinnamon
- 4 TBSP coconut milk
- 1 TBSP coconut oil
- 1 TBSP maple syrup or honey
- almond or other nut butter
- coconut flakes
- bee pollen
- granola
- berries
- banana
- fresh fruit
- cacao nibs
- goji berries
Instructions
- Combine oats, liquid (except coconut milk), banana, cinnamon, and cocoa powder in a pot. Bring to a boil over high heat.
- Reduce heat to low and simmer for 3–6 minutes, or until oats are very soft and the banana begins to dissolve.
- Stir in coconut milk and coconut oil until melted and everything is warmed through.
- Taste and add maple syrup or sweetener as desired.
- Serve in bowls with your favorite toppings.
Notes
- For a smoother texture, blend the cooked oatmeal briefly with an immersion blender before adding the coconut milk.
- To make it vegan, ensure your maple syrup or honey is vegan-friendly. Agave nectar is a great alternative.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 60
- Fiber: 8
- Protein: 8