Tag Archives: chocolate

Chocolate Coconut Oatmeal

…. And, yes, you read that right.  I put cocoa and coconut in my soaked oatmeal.

Coconut Chocolate Oatmeal - Foodies Gone Real

After perfecting my soaked pumpkin pie oatmeal, I’ve experimented with a lot of other flavors.  At least in this house, the winning combinations seem to circle around cinnamon.  (No surprise there!)

But my girls got this “crazy” idea that I should make chocolate oatmeal.Coconut Chocolate Oatmeal - Foodies Gone Real

True story:  it tastes like that (really bad for you, but tastes really good) chocolate crispy cereal that is commonly marketed to kids. This recipe is a total win because, well, obviously, it’s homemade (first victory!) and second, and most important, all those garbage ingredients aren’t present.

First thing’s first:  I soak my (steel-cut) oats because it’s a grain and it makes it healthier and easier to digest.  I do not curl up and die if I don’t soak, and I certainly don’t condemn those that choose to not soak their oats.  Soaking is the “starting” process of fermenting the grains.  You can read more about it here and here (thanks DaNelle from Weed ‘Em and Reap for such a great resource!)

Here’s the generic directions for plain, unflavored oatmeal… this is what you want to do first, if you choose to soak.  If you choose not to soak your oats, follow the instructions as per your oats’ packaging:

Generic (Unflavored) Oatmeal instructions:

1 1/2 cups steel-cut oats
1/4 cup apple cider vinegar


  1. Pour oats and vinegar into bowl (or crockpot).
  2. Fill the crockpot with enough water to cover the entire amount of oats, plus about 1.5 inches on top of that. (So you’re eye-balling this.)
  3. Soak for at least 12 hours, but not more than 24.
  4. You want to set this to cook on high for about 2-3 hours before you want to eat it, which is why I recommend a switch timer.
  5. Cook for about 2-3 hours, or until to desired “mushiness” (we don’t like ours too mushy, and our crockpot runs “hot” so we rarely let it go over 2 and a half hours).

Coconut Chocolate Oatmeal:

Prepared oatmeal for about 6 servings
1/2 cup cocoa
sprinkle of salt
1/2 cup shredded coconut
2/3 cup maple syrup

Mix all of the above together. Then serve. Then eat.  :)

Cook’s Notes:

  • We enjoyed topping ours with crushed walnuts and another healthy serving of shredded coconut.
  • Depending on your chocolate “preferences” you may choose to reduce the maple syrup or increase.  While my husband and I enjoy darker chocolate (so less sugar), my darling girlies are not so inclined (yet) so 2/3 cup of maple syrup it is.

Coconut Chocolate Oatmeal - Foodies Gone Real

Happy breakfasting!


DISCLOSURE: There may be affiliate links within this post. I never recommend anything arbitrarily and receive small financial benefit. If I choose to recommend something, it’s of my own free will and volition and MORE because I think you’ll benefit from hearing about it more than me gaining the $$. 



Sometimes, You Just Need to Munch.

Got a sweet tooth and demand a crunch? Munch on some chocolate roasted nuts, my friends.

Chocolate Roasted Nuts - Foodies Gone Real

We are addicted to crunch in this house.  My husband doesn’t think it counts as a meal unless there was plenty he had to chew.  He’s not totally off-base on this, either – there’s plenty of research that links chewing to being satiated.

BUT… coming off of junk food for this is HARD.

Ok, so there are plenty of real-foodists and paleo-people that will tell you just to chew up some raw almonds.  But sometimes, you feel like you just NEED junk! I’ve attempted several recipes that try to quench this craving.

None, however, are this crazy easy!

I promise you… this keeps both sides of your psyche calm, cool, and collected.


1/2 c chopped pecans
1/2 c chopped walnuts
1/2 c chopped almonds (or almond slivers will work for this, too)
1/2 c cocoa powder
1/4 c maple syrup
2 tbl coconut oil, room temperature (or liquid… just not in a hard/super-solid state)
sprinkle or two of salt (*DO NOT SKIP THIS!*)


Preheat your oven to 325 degrees.

Mix all the ingredients, except the salt.  You will have to mix this … for a couple of minutes.  Just keep mixing before adding anything.

If you think it’s too “liquidy,” add more chopped nuts of choice, 2 tablespoons at a time.  (I have had this happen occasionally – I think it depends on how warm the syrup and coconut oil are.  The runnier they are, the runnier the mix is.)  If you think it’s too “dry” – in that not all nuts are coated – drizzle a little more maple syrup on.

Here’s the trick on this:  when you stir and see the bottom of the bowl, you don’t want to find a bunch of nuts with no coating, nor do you want to see a bunch of liquid mix at the bottom.

Once it’s thoroughly mixed, sprinkle some salt, and mix again for another 10 seconds.

chocolate roasted nuts - Foodies Gone Real

Spread the nuts on a parchment-lined baking sheet.

Bake for 15 minutes.  Pull out tray, stir them around, and put them in for another 5 minutes. *Leave your oven on* while you pull a nut and taste it.  It should feel a little crunchy, but not burnt.  If it still feels pretty soft, put back in the oven for another five minutes.

Pull them out and let cool.  Then gobble.  Ours are gone quick, eat them while you have the chance!

Chocolate Roasted Nuts - Foodies Gone Real


This recipe was featured as part of the Homestead Barn Hop.

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