2cupsof coconut milkcan use almond or other plant based milk
1 ½tablespoonof cacao powder
½teaspoonof vanilla extract
sweeten to tastemaple syrup, coconut nectar, coconut condensed milk
Melted almond butter
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.
If you are sensitive to trace contamination, make sure to use oats that are certified as "gluten free".