Chocolate Coconut Macaroon Oats are an easy, healthy, and filling breakfast bowl. Creamy, chocolate-y, coconut-y – like having a bowl of dessert for breakfast!
I’m a huge fan of oatmeal bowls to start the day. They’re so filling and satisfying – great when you’re hungry for more than a smoothie and/or craving sweet over savory. The flavor and topping options are endless!
I’m also a huge fan of chocolate for breakfast. This oatmeal bowl combines two of my favorite sweet flavors – chocolate & coconut – for a little dessert for breakfast!
Don’t skip the toppings! I top mine with sliced banana, almonds, chia seeds, chocolate chips, and additional shredded coconut. They add so much texture and flavor.
Chocolate Coconut Macaroon Oats
Prep time
Cook time
Total time
Serves: 1
Ingredients
- ¾ cup water
- ¼ cup quick-cooking steel cut oats
- pinch of salt
- 1 tbsp cocoa powder
- 1 tbsp unsweetened shredded coconut
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- shredded coconut, for topping
- chocolate chips, for topping
- raw almonds, for topping
- chia seeds, for topping
- banana slices, for topping
Instructions
- Combine water, oats, and salt in a medium saucepan over medium-high heat.
- Bring to a low boil, then reduce heat to medium and stir in cocoa powder. Let simmer, uncovered, 5-10 minutes or until liquid is absorbed and oats reach desired consistency.
- Off heat, stir in shredded coconut, maple syrup, and vanilla. Top with additional shredded coconut, chocolate chips, nuts, seeds, and fruit, if desired. Enjoy!
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