This CHOCOLATE COCONUT MILK OATMEAL is a perfect breakfast for all chocolate lovers. Requiring little time and little effort, it's big on taste and nutrition. It's vegan, gluten-free and naturally-sweetened. If you want, prepare it the day before, refrigerate, and reheat in the microwave. Enjoy!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Serves: 3-4 (3 if served immediately, 4 if made ahead and served re-heated with additional milk)
Difficulty: 2/10
INGREDIENTS
Oatmeal – 4 servings
1 cup oats (use gluten free oats for gluten free oatmeal)
1 can (400 ml) coconut milk (the oatmeal will be creamier if you use full fat coconut milk)
1 cup milk of choice (use plant milk for vegan oatmeal; I've tried this recipe with almond, oat and hazelnut milk and in each case the oatmeal came out delicious!)
1 tbsp ground flaxseeds or chia seeds (optional)
1 tsp cinnamon (optional)
2 tbsp cocoa powder
1 large banana; mashed (Use a fork to mash the banana)
Optional toppings:
Suggestion 1.
Suggestion 2.
raspberries
dark chocolate (use dairy free dark chocolate for dairy free or vegan oatmeal)
INSTRUCTIONS
The Oatmeal:
1. Add oats to a pot on medium-high heat along with the coconut milk, milk, ground flaxseed or chia seeds (if using), cinnamon (if using), mashed banana and cocoa powder. Stir to combine the ingredients.
2. Bring to a boil, then reduce to a simmer and allow to cook for about 30 minutes. Stir frequently to prevent burning.
** The oatmeal can be prepared in advance and stored in the fridge.
Re-heating:
3. If prepared in advance, when you’d like to enjoy the oatmeal, remove it from the fridge and add in extra milk (approx. 1/4 cup per serving) until it reaches the desired consistency (add more milk if you like your oatmeal thinner).
4. Heat it up in a pot on the stove or in the microwave. Stir frequently to prevent burning (stove) or uneven distribution of heat (microwave).
Assembly:
5. Add the oatmeal to a bowl and top with the toppings of choice (see suggestions in the list of ingredients).
RECIPE NOTES
* Oatmeal can be made-ahead and stored in the fridge.
* If using steel-cut oats soak them overnight to reduce cooking time.
To make gluten free: Use gluten free oats.
To make dairy free: Use dairy free dark chocolate and plant milk instead of cow's milk.
To make vegan: Use vegan dark chocolate and plant milk instead of cow's milk.
Tried this recipe? Leave a comment below. Feel free to share a picture on Instagram and tag @i_loveporridge or hashtag it #i_loveporridge. It's super helpful for me and other readers. Cheers!
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