Choc Coconut Blended Oats Recipe

Chocolate-coconut blended oats made with coconut water and finished with a crisp dark chocolate shell and optional toasted coconut.

Course Breakfast

Cuisine American

Prep Time 15

Chilling Time 10

Total Time 25

Servings serves

Calories 438kcal

1 cup old-fashioned rolled oats approx. 85g
1 cup coconut water I used H2O brand; approx. 240 ml
½ cup plain yogurt approx. 115 g; I use soy or coconut yogurt, but any thick Greek-style yogurt works.
1 tablespoon chia seeds
1 tablespoon maple syrup adjust to taste
½ teaspoon vanilla extract
2 tablespoons cocoa powder unsweetened
1.4 oz dark chocolate approx. 40g; melted; I use dairy-free dark chocolate.
1 tablespoon toasted coconut flakes optional; unsweetened

Add rolled oats, coconut water, yogurt, chia seeds, maple syrup, and vanilla extract to a blender. Blend until smooth and creamy.
Pour half the mixture into a jar or glass and set aside.
Add cocoa powder to the remaining mixture in the blender and blend again until fully combined.
Spoon the chocolate oat mixture over the plain layer in the jar to create a layered effect.
Pour melted dark chocolate over the top and sprinkle with toasted coconut flakes (optional).
Chill in the fridge for about 10 minutes until the chocolate shell hardens. Crack through the top and enjoy.

Store in the fridge for up to 4 days.