Creamy Oatmeal Recipe (Chocolate Coconut)
This Creamy Oatmeal Recipe uses coconut cookie-dough-like oats with melted chocolate and coconut flakes throughout - like a warm bounty bar breakfast bowl!
Equipment
- Stovetop Pot or Microwave
Ingredients
- ¼ cup dry rolled oats
- ¾ cup oat milk
- 1-3 tsp monkfruit sweetener start with 1 teaspoon of sweetener and add more as required
- 2 tbsp shredded coconut
- 1-2 tbsp semisweet vegan chocolate chips start with 1 tbsp, add more if desired
- ¼ tsp vanilla extract
Instructions
- Add the oats, milk, sweetener and coconut to a stovetop pan over medium-low heat.
- Stovetop Instructions: Continuously stir until the mixture begins to boil and thicken after around 10-15 minutes (if you have rolled oats). Quick cooking oats only take a few minutes.
- Microwave Instructions: Microwave in 30 second intervals, stir the oats, and repeat until it reaches the desired consistency.
- Pour into a bowl and stir in the vanilla and chocolate chips.
- Eat it while it's hot! Alternatively, see storage instructions below.
Notes
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Storage
- Store in an airtight container at room temperature for up to three days
- Alternatively, separate as individual portions and store in an airtight container or Ziploc bag in the freezer for up to three months.