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