Chocolate Oatmeal with Toasted Pecans & Coconut

Chocolate Oatmeal with Toasted Pecans & Coconut | Living Healthy in Seattle Chocolate Oatmeal with Toasted Pecans & Coconut | Living Healthy in Seattle

It’s April, and I’m still inhaling oatmeal.

Because Seattle hasn’t gotten the whole spring memo.

It’s gray, rainy, and definitely not warm.

Although, it isn’t quite as frigid as it has been.

(Thankfully… because I was starting to get a little cranky.)

Don’t get me wrong, I’ve been gulping down smoothies too…

But sometimes I don’t want to shiver for hours on end.

Understandable, right?

So to combat this less than ideal weather situation, I’ll occasionally treat myself to something warm and chocolatey for breakfast.

Molten lava cake would be fabulous, I agree.

But this comforting bowl of chocolate is actually healthy.

We’re talking fiber and protein, plus all of the sweetness comes from a couple dates!

(And a little honey or maple syrup drizzle action on top, which I do recommend.)

Wooo hooo.

So, what exactly goes into this chocolatey breakfast deal?

Hearty quick-cooking oats, sweet medjool dates, pure vanilla extract, rich cacao powder, ground cinnamon, a generous pinch (or three) of salt, unsweetened vanilla almond milk, nutty toasted pecans, tropical toasted unsweetened coconut flakes, and crunchy cacao nibs!

Dessert for breakfast can be a good idea sometimes, trust me.

Update: The sun actually made an appearance this morning! I wrote this post a couple days ago when it was gray, gray, and more gray, but it looks like spring is really trying to happen after all.

P.S. You can also top the oatmeal with banana slices to get some more fruit in your life.

P.P.S. Swap walnuts in for the pecans if you happen to have them on hand. (Pecans can be a bit pricey. Tear.)

P.P.P.S. You know what would also make for a banging topping? A handful of lightly sweetened granola. Crunch factor!

P.P.P.P.S. The salt is very important. Very. It brings out all of the flavors! And makes the oatmeal taste at least 55 times better… no joke.

P.P.P.P.P.S. This recipe is not super duper sweet. So don’t expect a bowl of straight up brownie batter.

Chocolate Oatmeal with Toasted Pecans & Coconut

Serves 1

  • 1 cup water
  • 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 tablespoon cacao powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt, or to taste
  • 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
  • Toppings:
  • Toasted pecans
  • Unsweetened toasted coconut flakes
  • Cacao nibs
  • Honey, or pure maple syrup if vegan (optional)
  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.




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