Chocolate for breakfast? Is that allowed? Well hell yeah it is! Laden on top of oats cooked in coconut and holy moly you’re in for a treat. Maybe save this for a super cold day when you don’t want to get out of bed. Give yourself something to look forward to as winter draws in.
Prep Time: 5 mins
Cook Time: 10 mins
Nutrition per serving:
341 kcal 18g Fats
36g Carbs 6g Protein
- 1 cup oats (90g/3.17 oz.)
- 2 tbsp. desiccated coconut
- 6.7 fl. oz. (200ml) coconut milk
- 2 tbsp. coconut sugar or honey
- 1.7 oz. (50g) dark chocolate, chopped
- handful raspberries
What you need to do
Place the oats in a saucepan and add 1 ½ glasses of water and the desiccated coconut. Bring to boil then reduce heat, and cook covered for about 10 minutes, in the meantime stir 2 – 3 times.
Remove the lid, add coconut milk and sugar. Mix and remove from the heat.
Divide between bowls, sprinkle with chopped chocolate and top raspberries to serve.