Dark Chocolate Coconut Oatmeal

Table of Contents

- 6 oz (170g) dark chocolate (high quality, at least 70% cocoa)
- 375 ml coconut milk (full fat, canned)

- Break or chop the dark chocolate into small pieces for easier melting. Make sure to use high-quality dark chocolate that is at least 70% cocoa for a rich and intense flavor.
- Shake the can of coconut milk well before opening, as the cream may separate from the liquid. You’ll want to use the entire can of full-fat coconut milk for the creamiest results.

In a medium-sized saucepan, pour in the coconut milk and bring it to a gentle simmer over medium heat. Stir occasionally to prevent the milk from scorching at the bottom of the pan.
Once the coconut milk begins to simmer, reduce the heat to low.

- Add the chopped dark chocolate into the saucepan with the coconut milk. Stir continuously until the chocolate has completely melted and combined with the coconut milk, forming a smooth, rich mixture.

- Add the quick oats to the chocolate and coconut milk mixture. Stir well to ensure the oats are fully submerged and coated with the chocolate.
- Continue to cook on low heat for 5-7 minutes, stirring occasionally. The oatmeal should begin to thicken as the oats absorb the liquid. If you prefer a thicker consistency, cook for a little longer, or add more oats.

If the oatmeal becomes too thick, you can add a splash of water or more coconut milk to loosen it up.

- Once the oatmeal has reached your desired consistency, remove the saucepan from the heat.
- Serve the oatmeal in bowls, and for an extra luxurious touch, you can top it with additional dark chocolate shavings, a drizzle of coconut milk, or fresh fruit like bananas or berries.

- Choosing the Right Chocolate: High-quality dark chocolate is key to the richness and flavor of this oatmeal. Choose a bar with at least 70% cocoa for the best results. If you prefer a sweeter oatmeal, you can use chocolate with a lower cocoa percentage, but keep in mind that it will contain more sugar.
- Texture Preference: The thickness of the oatmeal can be easily adjusted based on your preferences. For a thicker, heartier oatmeal, use less liquid or cook for a longer time. For a creamier consistency, add more coconut milk or a splash of water.
- Adding Sweetness: This recipe doesn’t call for any additional sweeteners because the dark chocolate adds natural sweetness. However, if you prefer your oatmeal sweeter, feel free to stir in a tablespoon of maple syrup, honey, or your favorite natural sweetener.

Oats: Quick oats cook faster and result in a smoother oatmeal texture. If you prefer a chewier oatmeal, you can substitute rolled oats, but you’ll need to cook them for a few extra minutes.
Toppings: You can get creative with toppings to add texture and flavor. Fresh fruit, nuts, seeds, or even a spoonful of peanut butter can elevate this dish.

- Refrigeration: You can store leftover dark chocolate coconut oatmeal in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave, adding a little water or coconut milk to loosen it up if it becomes too thick.

Freezing: This oatmeal can also be frozen in portion-sized containers for up to a month. Defrost in the refrigerator overnight and reheat as needed.