Sunday, January 22, 2012

Choconut Oatmeal

One of my favorite things about adopting a more healthful diet is that it taught me to try new foods. My diet used to consist of various combinations of potatoes, ground beef, corn, and Campbell's Condensed Cream of Chicken, with occasional doses of Cheetos, Lucky Charms, and Toaster Strudels. Anything beyond that, I hated. If it didn't taste exactly like something my mom made, I would turn my nose up.


Opening my mind to all foods has really helped me embrace all flavors and textures. Many foods that I hated five years ago have now become some of my favorites.

One food in particular has really captivated me lately: coconut. I had always hated it. I hated german chocolate cake because of the coconut. I hated Samoas because of the coconut. I hated coconut cream pie because of the coconut.

Perhaps it was Malibu (and Pina Coladas) that helped me acquire a taste for it, but I've lately been coconut crazy. I bought some coconut milk yesterday to make this coconut quinoa salad for dinner--which was beyond delicious--and this morning I used it to create this chocolatey coconut oatmeal. Or, as I like to call it, Choconut Oatmeal. :)


Choconut Oatmeal

by The Oatmeal Artist
Prep Time: 1 min
Cook Time: 5 min
Ingredients (serves 1)
  • 1 cup coconut milk (from a carton, not a can)
  • 1/2 cup regular rolled oats (I use Country Choice Organic)
  • 2 tsp cocoa powder
  • pinch of salt
  • handful of chocolate chips
Instructions
  1. Bring coconut milk to a boil, add the oats, and reduce heat to medium. (I recommend adding a tsp of chia seeds at this point, but that's optional.)
  2. Once more of the liquid has absorbed, add cocoa powder and a pinch of salt.
  3. Stir, and watch your oatmeal transform into fudgy goodness.
  4. If you'd like to add any additional ingredients (coconut oil, sunflower seeds), do so now.
  5. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Sprinkle with chocolate or carob chips. For a swirl effect, give the chips 20 seconds or so to melt slightly, and then gently stir the top of the oatmeal, just enough to swirl the chocolate. Serve with another splash of coconut milk and any additional toppings (shredded coconut, nuts, etc.).
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**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

9 comments:

  1. This is literally all my favorite things combined in a meal

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  2. what kind of cocoa powder do you use?

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    Replies
    1. Hershey's Dark Chocolate. You can see a picture of it in the background of these photos: http://theoatmealartist.blogspot.com/2012/01/thin-mints-oatmeal.html

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    2. is it sweetened? sorry if i'm being annoying! i only have the unsweetened kind. should i add sugar?

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    3. Nope! It's unsweetened. The oatmeal will get its sweetness from the coconut milk and the chocolate chips. If that's not enough for you, you could add a little maple syrup or honey.

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  3. Had this delightful oatmeal for breakfast.. chocolate and coconut is truly a delicious combination.

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  4. That sounds *exactly* like me before I got on track to cleaning up my diet and losing weight... thinking canned soup and frozen cardboard were real food. Canned soup is vile and thinking about how much of it I used to eat makes me cringe. Haha anyway, really love your blog and am so happy to have stumbled on it! Oatmeal has become one of my new favorite things since I started eating better, and I love all of your creative recipes :)

    ReplyDelete
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  6. 3 Studies SHOW How Coconut Oil Kills Belly Fat.

    The meaning of this is that you actually burn fat by consuming coconut fat (also coconut milk, coconut cream and coconut oil).

    These 3 researches from large medical journals are sure to turn the traditional nutrition world upside down!

    ReplyDelete

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