An indulgent yet healthy vegan breakfast of chocolate steel cut oatmeal spells out comfort on cold morning.
Prep Time:2 minutes
Cook Time:13 minutes
Total Time:15 minutes
Yield:2-3 servings 1x
1 cup steel cut oats, soaked in a bowl of water overnight and drained
1 tsp virgin coconut oil
2 cups unsweetened non-dairy milk
2 tbsp cocoa powder
2 tbsp pure maple syrup or 2–3 pitted Medjool dates, finely chopped
Pinch of fine sea salt
1 tsp pure vanilla extract
Fruit (such as pomegranate, berries, and banana)
Warm the coconut oil in a medium saucepan over medium heat. Add the soaked and drained oats. Toast the oats in the oil for a couple of minutes, stirring occasionally.
Add the non-dairy milk, cocoa, maple syrup/dates, and a generous pinch of salt. Bring the mixture to a low boil over medium-high heat, stirring often. Then turn down heat to medium-low and cook until the porridge thickens, about 10 minutes. Stir in the vanilla and remove from heat.
Divide the porridge between 2 or 3 bowls and top with nut butter, dark chocolate, and fruit.
Store leftovers in an airtight container in the fridge and reheat as needed.