Skip to main content

Chef Megan Mitchell

Online Cookbook

Dark Chocolate and Coconut Cake Oatmeal

Dark Chocolate and Coconut Cake Oatmeal


  • 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


  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 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.

  3. 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

Leave a comment

Please login to leave a comment.

Newsletter Signup

Please enter your first name.
Please enter your last name.
Please enter a valid email address.
Invalid Input