5 Minute Coconut Chocolate “Pudding” Oats (Vegan, WFPB, GF, Oil-Free, Refined Sugar Free)
I started making these Coconut Chocolate “Pudding” Oats as a way to have a sweet treat at the end of my day, without eating a bunch of refined sugar. The first time I made this dish, I only had frozen bananas on hand, which ended up being the best type of banana for the job. Once heated, the banana melts into the chocolatey oats, sweetening-up the whole dish, and adding a bit of creaminess. To take things over the top, I added a bit of crunchy peanut butter and a dash of coconut milk at the very end. The resulting dish, which is perfect as a breakfast or a dessert, is so delicious and decadent, with just a hint of sweetness that really drives home the rich dark chocolate flavor
But I don’t like oats…
Admittedly, I have never been a huge fan of oats. However, I’ve been trying to eat more whole grains lately, and sometimes waiting 40 minutes or more from other grains to cook just feels too daunting. That’s where oats come in. They are actually super versatile, they can be made savory or sweet, and the best part about using rolled or old fashioned oats is that you can prepare a whole meal with them in about 5 minutes. That’s right. A full meal, full of delicious and satisfying whole grains in less time than it would take you to boil water.
I’ve created three super easy and inexpensive oat-based dishes, two of which are savory, and perfect for lunch or dinner, and a third one that’s on the sweeter side; perfect for breakfast or even an indulgent feeling dessert.
Quick and Easy Oat Dishes for Folks Who Don’t Like Oats:
- 5 Minute Lemon Caper Oat “Piccata” with Grilled King Oyster Mushrooms
- 5 Minute Gochujang Oats with Tofu and Blackened Broccolini
- 5 Minute Coconut Chocolate “Pudding” Oats
5 Minute Coconut Chocolate “Pudding” Oats
A quick and easy oat dish for breakfast or dessert that serves all of the decadence of a chocolate pudding but without any refined sugar.
- 1 to 1 ¼ cups water
- ½ cup old fashioned or rolled oats (not steel cut)*
- 1 medium to large very ripe banana, peeled and frozen
- 2 tablespoons seedless raisins
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon coconut extract
- 1 tablespoon natural peanut butter
- 1 to 2 tablespoon coconut milk or plant milk of choice
- 1 to 2 tablespoons shredded coconut
In a medium saucepan, add 1 cup water, oats, frozen banana, raisins, and cocoa powder. Bring to a simmer, stirring regularly, breaking down the banana as it melts. Continue to simmer the oats for another 5 minutes, or until the oats have reached the desired texture. If the water gets too low, and the oats are still not cooked, add a bit more water so that the oats will continue to cook.
- Turn off the heat, stir in coconut milk, and peanut butter. Taste for sweetness. If it’s not sweet enough for your liking, add a bit of maple or agave syrup, or coconut sugar to taste. Transfer to your serving bowl. Top with shredded coconut and serve immediately.
*Make sure your oats are labeled “gluten-free” if you have a sensitivity.
I love this recipe. The children loved it and I have now been making it regularly for breakfast. I don’t add in the peanut butter or raisins but I top it with frozen cherries. It’s delicious and perfect for sweet cravings.
That makes me so happy to hear! Love the frozen cherries idea! Thanks!