Who doesn’t like coconut and chocolate? Wait, don’t answer that. If your answer is “Me!” then I don’t want to know you. The combination is so perfect. One of my favorite candy bars has always been a Mounds bar. Mmm…creamy coconut filling, dark chocolate…I was always the weird one who actually ate those at Halloween.
Now that I can’t cook with casein-filled milk anymore, my go-to sub is always coconut milk. I love the flavor, the texture, everything about it. When a recipe calls for soy or some other weird milk like hemp*, I always use coconut. Making oatmeal a few weeks ago, I realized what an awesome addition chocolate would be to my already coconut-milk filled oatmeal. Voila! Sweet Pea loved it! She loved it so much that when I was photographing my bowl, she told me I had to photograph her bowl too:
I love the little spoon waiting patiently to dive back into the bowl.
*Has anyone out there tried hemp milk? I can’t help but wonder if it tastes like the room down the hall from me in college always smelled.
Mounds Bar Oatmeal
1/2 c. rolled oats
1/2 c. vanilla-flavored coconut milk (or plain coconut milk with an additional 1/4 tsp. vanilla extract and 1 Tbsp. sugar or honey)
1/2 c. water
2 Tbsp. unsweetened flaked coconut
Handful of vegan chocolate chips for sprinkling
Combine oats, milk, water, and coconut in a small saucepan. Cook over medium low heat until the oats have absorbed the liquid. Sprinkle with chocolate chips just before serving and swirl the melted chocolate just slightly into the oats. Makes one large serving or one regular serving and one kiddie serving.