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

Prep Time: 2 minutes

Cook Time: 5 minutes

Yield: serves 1

What you'll need:

  • 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

How to make it:

  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.).


About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

9 Responses to Choconut Oatmeal

  1. Anonymous says:

    This is literally all my favorite things combined in a meal

  2. Anonymous says:

    what kind of cocoa powder do you use?

  3. Anonymous says:

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

  4. Candice says:

    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 🙂

  5. Christine says:

    Instead of making his with coconut milk, I stirred in ~1/3 cup coconut-flavored yogurt. I have coconut milk in the pantry, but it is the unsweetened kind. I was concerned that the oatmeal wouldn’t taste sweet enough. Anyhow, even with the flavored yogurt, I couldn’t help but feel that something was lacking. Next time, I’ll try making this with coconut milk, and add a little honey or maple syrup for sweetener.

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