Warm and filling choc-coconut breakfast oats

Chocolate coconut oatsI’ve always had a monster sweet tooth. It’s sometimes pretty scary how out of control it can get. Especially when it comes to cupcakes. I MUST EAT ALL THE CUPCAKES.

Chocolate for breakfast is therefore my idea of heaven — but probably my body’s worst nightmare.

Still, where there’s a will, there’s a way. So I created these warm breakfast oats to gobble down on cool mornings. They’re satisfyingly chocolately with a rich hint of coconut. Yet they’re completely healthy, I promise.

Here’s why. Cocoa is an anti-depressant and full of antioxidants that are great for heart health. The combination of chia seedsflaxseeds and walnuts hands you a nourishing dose of omega-3, fibre and all-important protein — about 8 grams all up in this recipe. And coconut oil is packed full of good-for-you fatty acids.

A pretty great way to start the day, don’t you think?

Despite my crazy sweet addiction, I’ve actually grown accustomed to eating this guy without any added sweeteners. Oddly, this does wonders for keeping my sweet tooth under control as the day progresses. It seems if I limit my morning sugar intake, my body’s less likely to demand sweets in the arvo. Give it a try!

Vegan chocolate coconut oats

What goes in:

Serves one

½ cup whole oats
1 tablespoon cocoa powder or carob powder
1 tablespoon soaked flaxseeds »» see tips on how and why to soak flax here
1 teaspoon chia seeds
1 teaspoon coconut oil
About 1½ cups of soy milk, coconut milk or other non-dairy milk (water actually works just fine, too)
Agave syrup to sweeten, if you need it
Handful of walnuts

How you do it:

Throw the oats, chia, flaxseeds, cocoa and coconut oil in a small saucepan. Add the milk and cook, stirring occasionally, over a medium heat until it begins to bubble and thicken, which takes about 3 to 5 minutes.

Serve topped with walnuts and cinnamon and drizzled with agave syrup (if you need it). Eat while piping hot.

Warm and filling vegan choc-coconut breakfast oats

Chocolate coconut oats make the perfect vegan breakfast


8 Responses to Warm and filling choc-coconut breakfast oats

  1. Leanne - Lime & Mortar Blog January 16, 2015 at 3:21 pm #

    Sounds Delicious!

    • Koren January 19, 2015 at 10:27 pm #

      Totally is, I swear!

  2. Ali January 18, 2015 at 12:23 pm #

    This is fab! I’ve been doing something similar as I have a candida overgrowth and am gradually reintroducing oats and no sweetener is important, so this works well! Thanks for the inspiration 🙂 xx

    • Koren January 19, 2015 at 10:27 pm #

      Nice one, Ali! Alana and I have been reading up lately on how sugar can influence candida — sounds like it’s a major factor, huh?

  3. Nicole - Champagne and Chips January 18, 2015 at 1:31 pm #

    Oh just delicious! These look so good and are filled with extra nutrients from the seeds. I’m going to add this to my regular breakfast rotation 🙂

    • Koren January 19, 2015 at 10:28 pm #

      Yes! Awesome! 🙂

  4. Bel January 30, 2015 at 3:30 pm #

    Tip for peeps who do not function before 9am: totally also works if you whack everything together and pop it in the fridge overnight. Then just pull it out and zap it in the microwave for minute or two (or heat in a saucepan) or – if you’re living through a Qld heatwave – eat it cold. The overnight stint softens the oats, soaks and expands the chia seeds and flaxseeds and allows the cocoa or raw cacao to permeate every… single… oat. Yum! Thanks for the recipe K 🙂

    • Koren January 30, 2015 at 9:31 pm #

      Oh my gosh, Belinda! You are some sort of kitchen genius!