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
©2020 Megan Mitchell