This chocolate coconut raspberry oatmeal is a quick and delicious recipe that you can make in advance for your week. It’s rich, sweet, and made with basic ingredients that are easy to find and you probably already have them in your pantry. It’s a healthy way to start the morning with non-dairy milk and pure cacao in place of the cocoa. If you’re looking for a new easy and healthy breakfast to try you’ll want to try this.
We’ve been wanting to eat more berries in our home. They’re so good and full of antioxidants. It’s easy to not get enough of them. Raspberries in this oatmeal add a tartness that balances the sweetness so well. Plus can we just talk about how beautiful they are against this chocolatey goodness?
What Is Cacao?
I mentioned above that this is actually made with pure cacao powder instead of cocoa powder. Cacao refers to the raw, unrefined bean that chocolate is made from. Essentially cocoa is processed at a much higher temperature and sometimes includes added sugar and dairy. As a result cacao is a lot more nutrient dense than cocoa. Cacao contains antioxidants, iron, fiber, and magnesium. If powdered cacao is available to you I highly recommend it.
My favorite part about this recipe is the use of whole food plant based ingredients. After eating this delicious oatmeal for breakfast you’re going to feel full and satisfied. Let’s talk about each ingredient and which substitutes would be great in this recipe.
Oats - Use old fashioned for this recipe. You can use instant or steel cut but you will need to adjust the liquid and cook time so watch out for that if you plan to substitute.
Cacao Powder - This stuff is so good, you can substitute cocoa and it will still be good. Whatever you decide to go with be sure to get non-sweetened or you’ll have an overly sweet oatmeal.
Almond Milk - We love using non-dairy milk in our home, it’s healthy, fat free, cholesterol free, and tastes delicious. You can substitute regular milk for this if you have it on hand.
Brown Sugar - Any time I make oatmeal I go for brown sugar because of the caramelized flavor it gives. You can use granulated sugar or agave/honey in place of the brown sugar and it will still taste delicious.
Vanilla Extract - Use a high quality vanilla extract for the best results, if you don’t have this in your kitchen it’s okay to do without but it does add great flavor
Cinnamon - This ingredient makes your oatmeal taste so good and cozy. Chocolate and cinnamon go together so well. You could even try a cinnamon stick to infuse the oatmeal with cinnamon.
Shredded Coconut - You can use sweetened or unsweetened. I used sweetened in this recipe. I don’t recommend using all of it in your oatmeal because it will cook down and get stringy. I like to sprinkle some on top before I eat it. It makes for a great garnish.
Raspberries - If you’re looking for a substitute for the raspberries, you can use any type of berry or even bananas.
Maple Syrup - Maple syrup is our favorite sweetener, I use this to go over the top of the oatmeal before eating it. You can substitute honey or agave. If you don’t have either of those, you can top with extra sugar before serving.
Prepping In Advance
This is a recipe that is so easy to make in advance and meal prep. It only takes maybe 15 minutes on a Sunday afternoon and you have 4 days of breakfast. To prep you’ll follow the instructions below and then divide the oatmeal amongst 4 containers. Top with coconut and raspberries then store in the refrigerator. These can stay refrigerated for up to a week.
When you’re ready to eat this in the morning, add a little almond milk, maple syrup, and microwave for 30 seconds and stir well. If it’s still cool, put it back in for around 15-30 seconds or until it’s warmed through. The reason for adding the almond milk is because I find that as the oatmeal sits it continues to absorb more of the moisture so I find that it needs a little before microwaving. I also add the maple syrup to make it sweeter and balance out those tart raspberries. The amount of maple syrup you use is up to you and your own preferences.
Easy Chocolate Coconut Raspberry Oatmeal
- 2 cups old fashioned oats
- 2 tablespoons cacao powder
- 2 cup almond milk
- 4 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon optional
- 1/4 cup coconut
- Raspberries to top
- Maple syrup to taste
- In a small saucepan, bring the milk to a boil. Reduce the heat to low and pour in the oats, cacao powder, brown sugar, vanilla extract, cinnamon, and 1/8 teaspoon of coconut flakes. Cook stirring occasionally until the oats are soft and have absorbed most of the liquid. About 5 minutes. Remove from the heat, cover and let stand for 2-3 minutes.
- Serve the oatmeal with 1/8 cups of coconut, raspberries, and maple syrup.