Serves 1
- 1/2 teaspoon ground cinnamon
- 1 cup water
- 1 tablespoon cacao powder
- toppings:
- 1/8 teaspoon salt or to taste
- 1/2 cup quick cooking oats (i use bob's red mill)
- 2 medjool dates pits removed, chopped
- 1/4 teaspoon pure vanilla extract
- 1/4 cup unsweetened vanilla (or original) almond milk or coconut milk
- 2 tablespoons chopped toasted pecans
- 1 tablespoon unsweetened toasted coconut flakes
- 1 tablespoon cacao nibs
- toasted pecans
- unsweetened toasted coconut flakes
- cacao nibs
- honey or pure maple syrup if vegan (optional)
- Carbohydrate 101.915808327252 g
- Cholesterol 0 mg
- Fat 271.913074141135 g
- Fiber 48.6873312710982 g
- Protein 33.9386224968988 g
- Saturated Fat 89.0316096583046 g
- Serving Size 1 1 (1118g)
- Sodium 59.9424166700073 mg
- Sugar 53.2284770561539 g
- Trans Fat 13.8287004153753 g
- Calories 2793 calories
Step-by-step
- In a small pot, bring the water to a boil.
- Stir in the oats, then reduce the heat to medium-low.
- Stir in the dates, vanilla, cacao powder, cinnamon, and salt.
- Simmer the mixture for 4 minutes, stirring occasionally.
- Stir in the almond milk and simmer for another minute.
- Remove from heat, then stir in the pecans, coconut, and cacao nibs.
- Garnish with pecans, coconut, cacao nibs, and a honey or maple syrup drizzle, if you wish.
Raw cacao powder drives the bitter, complex flavor profile of this bowl, demanding careful incorporation so the fine particles hydrate smoothly without clumping. Whisking the powder directly into the boiling liquid before the oats go in prevents dry pockets from forming in the pot. A heavy-bottomed saucepan distributes heat evenly, preventing the porridge from scorching during the four-minute simmer.
Adapting for Dietary Needs
Quick-cooking oats absorb liquid rapidly, meaning standard dairy milk swaps require careful rationing to maintain thickness. Substitute unsweetened almond or coconut milk at a 1:1 ratio for the dairy-free variant without altering the cooking time. Medjool dates supply natural chew and sweetness, dissolving partially into the starch as it softens over medium-low heat. Cacao nibs introduce structural crunch, contrasting the creamy porridge base.Managing Portions and Storage
Batch cooking this base requires caution because quick oats turn gummy upon prolonged refrigeration. Store leftover plain oat-and-cacao mixtures in an airtight glass container for up to 48 hours maximum. Reheat leftovers on the stovetop over low heat, splashing in two tablespoons of water to loosen the starches before adding fresh toppings.
