Dark Chocolate & Coconut Cake Oatmeal

Dark Chocolate & Coconut Cake Oatmeal

Megan Mitchell

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Make dessert for breakfast with all the flavors of a chocolate and coconut cake in a hearty oatmeal.

Dark Chocolate and Coconut Cake Oatmeal

Ingredients

  • 2 cans light coconut milk

  • 1/4 cup cacao powder

  • 1 1/2 teaspoons cinnamon

  • 1/4 cup maple syrup, plus more for drizzle

  • 1 teaspoon vanilla extract

  • Pinch of fine sea salt

  • 1 1/2 cups old-fashioned rolled oats

  • 1/2 cup sweetened coconut flakes

  • 1/4 cup coconut chips, toasted for garnish

  • Dark chocolate bar, thinly shaved for garnish

  • Blackberries, for garnish

Instructions

  1. In a medium-sized, high-sided sauce pot, combine the coconut milk, cacao powder, cinnamon, maple syrup, vanilla extract and salt. Whisk together and bring to a simmer.

  2. Add the oats and coconut flakes. Stir to combine, and keep on a low simmer. Cook for 12 to 15 minutes, stirring often, until the oats are tender and most of the liquid has absorbed.

  3. To serve, place some into a shallow bowl and top with a few toasted coconut chips, dark chocolate shavings and fresh blackberries.

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Transcript

- Today I'm going to show you how to make my chocolate and coconut cake oatmeal. It's like dessert for breakfast, which is honestly me dream, because I still get to be in my pajamas. To start I am going to take this coconut milk, which is light coconut milk, and I'm going to pour it in a pan, and that is the base of our oatmeal. And then to that I'm adding cacao powder, the chocolate, and some cinnamon. I like the warmness that the cinnamon adds to this oatmeal. And also, vanilla extract and maple syrup, which obviously makes it sweet. And then a little pinch of salt. Let's bring that up to heat over medium. And this is what will flavor our oatmeal. And actually, you could just drink this as hot chocolate. This is like vegan hot chocolate, because it has the maple syrup, all the spices, the coconut milk. But I'm gonna add some oatmeal to this and some shredded coconut. And I made this recipe because I want to eat dessert for breakfast. So I get the flavors of a chocolate coconut cake in oatmeal, so I feel like I'm being healthy because it's oatmeal. Does that not work? I'm gonna whisk this just to make sure all the cocoa, the cacao powder, is mixed in and also the cinnamon. You don't want lumps of cinnamon or cacao. So bring this up to a simmer and then we will add in the oats and the shredded, sweetened coconut. My vegan hot chocolate is about to simmer, almost there. I'm gonna add old-fashioned oats and some sweetened, shredded coconut. And I'm gonna switch from my whisk to my spatch. And then you just want to reduce this to a low simmer and cook for 12 to 15 minutes. You want the liquid to thicken and the oats to cook. It becomes this thick, decadent, rich chocolatey oatmeal. Keep an eye on it, stir it every couple minutes. You don't want it to stick on the bottom. It's thickened up, and the oats are cooked and the shredded coconut has plumped up and it just looks so good. I'm gonna remove it from heat and plate it up. Mmmmmmmm. If you don't like oatmeal, I mean I don't know what will make you like oatmeal if you don't try this like this. This will make you an oatmeal believer. I'm so excited. Okay, I have dark chocolate, I'm actually gonna heat it up. I know this seems weird, but you get the best shavings when the chocolate's a little warmed by your hand. So just warm it up a little bit, and then shave it with a vegetable peeler, so you get those nice curls. I'm also adding toasted coconut chips. I like the little bit of crunch that they add. And then I have fresh blackberries. There we go. Chocolate and coconut cake oatmeal. Dessert for breakfast, which is my favorite kind of breakfast. I'm gonna give this a try. So excited, it's so rich and chocolatey and indulgent. Yeah. This is so good. If you're looking for something extra sweet and extra decadent for breakfast, give this a try.

Coming right up

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