Chocolate-Orange Oatmeal with Coconut and Cacao Nibs Recipe

Name: Chocolate-Orange Oatmeal with Coconut and Cacao Nibs Recipe
Total time: 15 min
Yield: 2 servings
Ingredients: 1 cup (90 g) old-fashioned rolled oats; 1½ cups (360 ml) unsweetened almond milk or other plain plant milk; ½ cup (120 ml) water; 2 tbsp. (10 g) unsweetened cocoa powder; 2 tbsp. (24 g) coconut sugar; 1 tsp. orange zest; ¼ tsp. vanilla extract; Pinch of sea salt; Orange slices or segments; 1 tbsp. (5 g) unsweetened shredded coconut; 1 tbsp. (10 g) cacao nibs or mini dairy-free dark chocolate chips; Extra orange zest, optional; Splash of plant milk, optional

Culinary Collaborations
5 days ago
2 min read

Updated: 4 days ago

Chocolate-Orange Oatmeal with Coconut and Cacao Nibs | Plantsy Vegan Eats

Chocolate and orange make January oatmeal feel a little more special without turning breakfast into dessert. This stovetop bowl uses cocoa, orange zest, and a small amount of coconut sugar for balance, then finishes with orange slices, coconut, and cacao nibs or dark chocolate chips.

Yield: 2 servings | Time: 15 minutes

Ingredients

For the Oatmeal

1 cup (90 g) old-fashioned rolled oats
1½ cups (360 ml) unsweetened almond milk or other plain plant milk
½ cup (120 ml) water
2 tbsp. (10 g) unsweetened cocoa powder
2 tbsp. (24 g) coconut sugar
1 tsp. orange zest
¼ tsp. vanilla extract
Pinch of sea salt

For Serving

Orange slices or segments
1 tbsp. (5 g) unsweetened shredded coconut
1 tbsp. (10 g) cacao nibs or mini dairy-free dark chocolate chips
Extra orange zest, optional
Splash of plant milk, optional

Directions

Add the oats, plant milk, water, cocoa powder, coconut sugar, orange zest, vanilla, and sea salt to a small saucepan.
Bring to a gentle simmer over medium heat, stirring often to help the cocoa dissolve evenly.
Reduce the heat to medium-low and cook for 6 to 8 minutes, stirring frequently, until the oats are tender and the oatmeal is thick and creamy. Add another splash of plant milk or water if you prefer a looser texture.
Divide the oatmeal between two bowls.
Serve with orange slices or segments, shredded coconut, cacao nibs or mini dairy-free dark chocolate chips, extra orange zest, and a small splash of plant milk if desired.

Make It Yours

For a January version, keep the chocolate-orange base and adjust the toppings with what you have on hand. Use blood oranges, mandarins, or grapefruit segments in place of the orange slices. Add chopped toasted walnuts or pecans for crunch, or stir in a spoonful of almond butter for a richer bowl. If you want more texture, top with sliced banana, pomegranate seeds, or a few chopped dates. For a deeper chocolate flavor, add an extra teaspoon of cocoa powder and a small splash more plant milk.