Creamy Chocolate Oatmeal with Coconut

I started making this during a winter when I wanted something warm for breakfast that felt indulgent but was not actually bad for me. Two ripe bananas go directly into the pot with the oats, plant milk, water, cocoa powder, and cinnamon. As the oats cook, the bananas break down and sweeten the whole bowl without any added sugar. The cocoa makes it dark and rich. A pour of coconut milk and a scattering of shredded coconut and cacao nibs on top, and it tastes like a bowl of dessert at seven in the morning.

Six minutes on the stove. That is all. The bananas provide the sweetness that sugar and cream would normally add. The cacao nibs on top add crunch and a bitter chocolate note that balances the sweetness of the banana. I eat this three or four times a week in cold weather.

How to Make Chocolate Oatmeal with Coconut

Cook the Banana Into the Oats

Combine the oats, plant milk, water, quartered bananas, cocoa powder, and cinnamon in a pot. Bring to a boil over high heat, then drop to low and simmer for 3-6 minutes. Stir frequently. The bananas will break apart and dissolve into the oats.

If the oatmeal gets too thick, add more plant milk a tablespoon at a time. It should be creamy and pourable, not stiff.

Finish with Coconut Milk and Toppings

Divide between bowls. Pour coconut milk over the top. Scatter shredded coconut and cacao nibs. The coconut milk pools on the surface and you stir it in as you eat, so each spoonful has a different ratio of chocolate to coconut.

Creamy Chocolate Oatmeal with Coconut

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• Author: Maike Holland
• Total Time: 11 minutes
• Yield: Serves 2
• Diet: Vegan

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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!

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Ingredients

Units USM

• 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

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Instructions

1. Combine oats, liquid (except coconut milk), banana, cinnamon, and cocoa powder in a pot. Bring to a boil over high heat.
2. Reduce heat to low and simmer for 3–6 minutes, or until oats are very soft and the banana begins to dissolve.
3. Stir in coconut milk and coconut oil until melted and everything is warmed through.
4. Taste and add maple syrup or sweetener as desired.
5. 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

If You Liked This Recipe, You’ll Love These

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• Chocolate Espresso Breakfast Donuts

The post Creamy Chocolate Oatmeal with Coconut appeared first on Honest Cooking and Travel.