Chocolate Coconut Porridge (Vegan, GF)

Are you sick and tired of plain oatmeal? Why not turn things up a notch by transforming your porridge into some chocolate coconut goodness made with gluten free oats, cacao powder, almond butter and coconut milk. Ready in under 10 minutes.

This one is for my TRUE chocolate fans, if you’re a choccie fan like moi then you’ve in the right place, at the right time, don’t by pass this one.

This recipe is gluten free, vegan friendly and is ready to eat in less than 15 minutes.

Lately I’ve been thinking about chocolate and that’s really unlike me, I don’t know why but I can’t stop thinking about it. I probably sound like a creepy weirdo, being transfixed with chocolate?

Anyway, since I wouldn’t shake off this thought of something rich, sweet and decadent I went ahead with making this chocolate coconut porridge.

Initially this might sound horrid or not your thing and I totally appreciate that BUT…..I promise you will love this recipe and love it even more if you wash it down with some White Hot Chocolate.

This recipe literally gives you the licence to mix your oatmeal porridge with chocolate. How cool is that? Who would have thought the two could combine so greatly together? I was just as skeptic as you were!!

What’s this cacao stuff?

Good question! It’s the dairy  free/vegan answer to cocoa powder. It’s a completely unadulterated extraction and taste rather bitter in comparison to cocoa powder.

I use cacao in so many recipes on my blog, you may have seen it crop up in this Chocolate Smoothie or in this Vegan Avocado Chocolate Mousse

Might I add, it requires a meticulous hand in order to reap the true benefits without resulting in a overpowering element of sheer bitterness.

I can attest to this first hand, it’s no joke when you inadvertently add an excessive amount of cacao to your recipe, it can be disastrous to the point of being irreversible, plus this good stuff isn’t cheap, rather the contrary.

Ingredients you will need

How to make chocolate coconut porridge

• First combine the coconut milk, water cacao, and vanilla in a medium sized saucepan and bring to the boil.
• Once boiled stir in the cacao powder and vanilla extract.
• Reduce the heat to medium then pour in the oats in intervals while stirring to avoid any lumps from forming.
• Allow the porridge to cook for roughly 5-7 minutes, stirring throughout the given time to prevent it from sticking, add a splash of water if the porridge thicken too much.
• Once the porridge is done drizzle in the sweetener of choice and to taste.
• Serve accordingly and drizzle with almond butter and garnish with banana, shredded coconut and cacao nibs.

What is the best oats to use for this porridge?

The type of oats you use is a matter of preference.

I personally use quick oats because they take less than 5 minutes to cook. They are silky smooth and almost melt as they cook.

If you don’t care for super silky porridge then your best bet is to use steel cut which make at least 20 minutes to cook or roll oats which take about 15 minutes.

Notes and tips

• If you are sensitive to trace contamination, make sure to use oats that are certified as “gluten free”.
• Feel free to sweeten the porridge with some Vegan Condensed Milk in place of syrup
• This recipe made with a high ratio of coconut milk which yields a creamy porridge. If don’t want a creamy porridge then use more water than milk.
• Use Almond milk if you don’t like the taste of coconut milk or Cashew Milk works too.
• If the porridge thickens up once cool or left for the next day simply add a splash of water/milk and stir it up.

Other must try breakfast recipes

Blueberry Banana Smoothie Bowl

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Chocolate Coconut Porridge

Transform plain old boring oatmeal into this chocolate goodness!

5 from 2 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

Servings: 3 servings

Calories: 381kcal

Author: Charla

Ingredients

• 1 cup of gluten free oats1 cup of gluten free oats
• 2 cups of coconut milk can use almond or other plant based milk2 cups of coconut milk can use almond or other plant based milk
• 1 cup water1 cup water
• 1 1/2 tbsp of cacao powder1 1/2 tbsp of cacao powder
• 1/2 tsp of vanilla extract1/2 tsp of vanilla extract
• sweeten to taste maple syrup, coconut nectar, coconut condensed milksweeten to taste maple syrup, coconut nectar, coconut condensed milk

topping

• BananasBananas
• Melted almond butterMelted almond butter
• cacao nibscacao nibs
• shredded coconutshredded coconut

Instructions

• First combine the coconut milk, water cacao, and vanilla in a medium sized saucepan and bring to the boil
• Once boiled stir in the cacao powder and vanilla extract
• Reduce the heat to medium then pour in the oats in intervals while stirring to avoid any lumps from forming.
• Allow the porridge to cook for roughly 5-7 minutes, stirring throughout the given time to prevent it from sticking, add a splash of water if the porridge thicken too much, If you are using rolled or steel cut oats then cook longer (see post)
• Once the porridge is done drizzle in the sweetener of choice and to taste.
• Serve accordingly and drizzle with almond butter and garnish with banana, shredded coconut and cacao nibs.

Notes

• If you are sensitive to trace contamination, make sure to use oats that are certified as "gluten free".
• Feel free to sweeten the porridge with some Vegan Condensed Milk in place of syrup
• This recipe made with a high ratio of coconut milk which yields a creamy porridge. If don't want a creamy porridge then use more water than milk.
• Use Almond milk if you don't like the taste of coconut milk or Cashew Milk works too.
• If the porridge thickens up once cool or left for the next day simply add a splash of water/milk and stir it up.

Nutrition

Calories: 381kcal | Carbohydrates: 33g | Protein: 7g | Fat: 39g | Saturated Fat: 33g | Sodium: 23mg | Potassium: 497mg | Fiber: 4g | Sugar: 8g | Vitamin C: 2mg | Calcium: 56mg | Iron: 6mg

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