Dark Chocolate and Coconut Cake Oatmeal
Ingredients
- 2 cans lite coconut milk
- ¼ cup cacao powder
- 1 ½ tsp. cinnamon
- ¼ cup maple syrup, plus more for drizzle if wanted
- 1 tsp. vanilla extract
- Pinch of fine sea salt
- 1 1/2 cups gluten-free old fashioned rolled oats
- ½ cup sweetened coconut flakes
- ¼ cup coconut chips, toasted for garnish
- Dark chocolate bar, thinly shaved for garnish
- Blackberries, for garnish
Directions
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 in the oats and coconut flakes. Stir to combine and keep on a low simmer. Cook for 12-15 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.
Recipe Courtesy of Megan Mitchell