Chocolate Oats

Sometimes it takes much less than a stroke of genius to make something absolutely scrumptious. This time, all it took was the notion to combine two of my favorite things: oatmeal (porridge) and chocolate.

I cannot believe I didn’t think of this before!

Easy, nutritious, pretty and just chocolatey enough to satisfy any craving.

chocolate oats


  • ½ cup gluten free rolled oats (I use Bob’s Red Mill…which I order from and have delivered to Italy)
  • 1 cup non-gmo organic soy milk (but any other plant-based milk is just fine)
  • 1 tbsp raw cocoa powder
  • seeds from 1 vanilla bean
  • 1 1/2 tsbp date syrup (maple syrup or honey would work well too)
  • pinch of salt (this is optional but it brings out the chocolate flavor)

For the garnish/toppings:

  • Cornflower infused vanilla cashew milk (just make regular cashew milk, blend with a bit of vanilla, maple syrup and cornflowers and refrigerate)
  • Red currants
  • Dried cornflower petals
  • Maqui berry powder (for a superfood boost!)


  • Combine the oats and soy milk in a medium saucepan. Stir and place over medium heat until it begins to bubble
  • Turn the heat down to low and continue to stir for another minute
  • Add in the cocoa powder, vanilla, date syrup and salt
  • Continue to stir for another 5-7 minutes or until the porridge becomes thick and creamy and there is no liquid left.
  • Remove from heat
  • Place in a bowl and pour over a bit of the cashew milk
  • Decorate with the toppings (listed above or as desired)
  • Serve and enjoy!!

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