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You are here: Home » Breakfast

Coconut Mocha Breakfast Oats

Jun 19, 2017 -May contain affiliate links

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Jump to Recipe·Print Recipe·5 from 1 review

Do you ever have days where even your coffee needs a coffee? If the answer is yes, these vegan Coconut Mocha Breakfast Oats are for you. A nutritious, filling and delicious breakfast, with a little boost of energy!

Close up of Coconut Mocha Breakfast Oats in a clear glass mug with chocolate drizzle

Recipe Highlights:

  • Quick and easy breakfast
  • Vegan
  • Gluten free
  • Low sugar
  • Fiber rich
  • Filling and delicious
  • Energizing!

Close up of Coconut Mocha Breakfast Oats in a clear glass mug with chocolate drizzle

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Coconut Mocha Breakfast Oats


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: https://mayihavethatrecipe.com
  • Total Time: 25 mins
  • Yield: 1 1x
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Description

Do you ever have days where even your coffee needs a coffee? If the answer is yes, these Coconut Mocha Breakfast Oats are for you. A nutritious, filling and delicious breakfast, with a little boost of energy!


Ingredients

Scale
  • Coffee layer:
  • ½ cup brewed coffee
  • ¼ cup rolled oats
  • 1 tsp maple syrup (you can also use stevia or your favorite sweetener)
  • Coconut layer:
  • ½ cup unsweetened coconut almond milk
  • ¼ cup rolled oats
  • 1 tsp maple syrup (you can also use stevia or your favorite sweetener)
  • 1 tbsp unsweetened shredded coconut
  • Chocolate layer:
  • ½ cup unsweetened coconut almond milk
  • ¼ cup rolled oats
  • 1 tsp maple syrup (you can also use stevia or your favorite sweetener)
  • 1 tbsp unsweetened shredded coconut
  • 1-2 teaspoon unsweetened cocoa powder

Instructions

  1. To prepare the coffee layer, bring the coffee to a boil. Add the oats and maple syrup and stir well. Reduce the heat, cover, and cook for 3-5 minutes. Set aside
  2. Repeat the process to prepare the coconut layer, using the coconut almond milk instead of the coffee. Once the oats are cooked, add the shredded coconut. Set aside
  3. Do the same to prepare the chocolate layer, adding the cocoa at the end
  4. Layer all there flavors in a glass and serve warm or cold. You can garnish it with melted chocolate
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Breakfast
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1
  • Calories: 387
  • Sugar: 13
  • Sodium: 192
  • Fat: 10
  • Saturated Fat: 7
  • Unsaturated Fat: .6
  • Trans Fat: 0
  • Carbohydrates: 59
  • Fiber: 8
  • Protein: 10
  • Cholesterol: 0

Did you make this recipe?

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Reader Interactions

Comments

  1. Raquel

    October 25, 2017 at 2:57 pm

    YUM YUM YUM!!! This is the best breakfast ever!!

    Reply

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We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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