Chocolate Oatmeal with Toasted Pecans & Coconut
Serves 1
- Preparing Time: 10 minutes
- Total Time: 10 minutes
- Served Person: 1
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains honey
dairy free
pescatarian
collspxhb
- 1/2 teaspoon ground cinnamon
- 1 cup water
- 1 tablespoon cacao powder
- toppings:
- 1/8 teaspoon salt or to taste
- 1/2 cup quick cooking oats (i use bob's red mill)
- 2 medjool dates pits removed, chopped
- 1/4 teaspoon pure vanilla extract
- 1/4 cup unsweetened vanilla (or original) almond milk or coconut milk
- 2 tablespoons chopped toasted pecans
- 1 tablespoon unsweetened toasted coconut flakes
- 1 tablespoon cacao nibs
- toasted pecans
- unsweetened toasted coconut flakes
- cacao nibs
- honey or pure maple syrup if vegan (optional)
- Carbohydrate 101.915808327252 g
- Cholesterol 0 mg
- Fat 271.913074141135 g
- Fiber 48.6873312710982 g
- Protein 33.9386224968988 g
- Saturated Fat 89.0316096583046 g
- Serving Size 1 1 (1118g)
- Sodium 59.9424166700073 mg
- Sugar 53.2284770561539 g
- Trans Fat 13.8287004153753 g
- Calories 2793 calories
1. In a small pot, bring the water to a boil. 2. Stir in the oats, then reduce the heat to medium-low. 3. Stir in the dates, vanilla, cacao powder, cinnamon, and salt. 4. Simmer the mixture for 4 minutes, stirring occasionally. 5. Stir in the almond milk and simmer for another minute. 6. Remove from heat, then stir in the pecans, coconut, and cacao nibs. 7. Garnish with pecans, coconut, cacao nibs, and a honey or maple syrup drizzle, if you wish.
