Though incredibly basic, this breakfast makes getting up in the cold, dark drizzle of the winter months a great deal more bearable for me. As well as warming me from the inside out, it keeps me full of energy all the way until lunch. The recipe is versatile and adaptable to suit your own preferences flavour-wise and depending on your mood, you could eat it cold or hot. It’s a great staple to incorporate into your meal prep for the week, saving precious time in the mornings and it’s also guilt-free, regardless of its rich, chocolatey flavour.
1/2 cup oats
1 cup liquid of your choice – I used coconut milk
2 tbsp desiccated coconut
1 tsp cacao powder
If you’d like a hint of sweetness (I quite like the slightly bitter hit you get from the cacao), you could add a touch of maple syrup, or your preferred sweetener. Once combined, I like to heat my ‘choconut’ oats up on the hob, creating a wonderfully warm, deliciously thick, pudding-like bowl of breakfast. The toppings can be left to your own creativity – I used a sprinkling of desiccated coconut, almonds and chia seeds for a nice, contrasting crunch. Enjoy!