Coconut Triple Chocolate Oatmeal with Chia Power Crunch Topping |

Coconut Triple Chocolate Oatmeal with Chia Power Crunch Clusters

  • Author: Kristen Stevens
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Cuisine: American


Triple Chocolate Oatmeal is a super decadent yet totally healthy breakfast. It’s made with coconut milk and topped with easy to make chia and nut clusters.



  • 1 cup rolled oats (gluten-free, if needed)
  • 1/2 cup coconut milk
  • 1/4 cup unsweetened shredded coconut
  • 2 tablespoons cocoa powder
  • 2 tablespoons dark chocolate
  • Optional extra toppings: shaved dark chocolate, cacao nibs, coconut milk, coconut, honey, maple syrup or coconut sugar, frozen or fresh blueberries, rose petals

Chia power crunch clusters

  • 2 tablespoons unsweetened shredded coconut
  • 1 tablespoon chopped almonds
  • 1 tablespoon chia seeds
  • 1 tablespoon quinoa
  • 1 teaspoon coconut oil
  • 1 teaspoon honey (or sub maple syrup for vegan)


  1. Place the rolled oats, coconut milk, shredded coconut and cocoa powder in a small pot over high heat. Add 2 1/2 cups of water (see notes) cover and bring to a boil. Reduce the heat so that the oatmeal simmers for 15 minutes, or until it has thickened and the oats are soft. Stir in the dark chocolate.
  2. While the oatmeal is simmering, prepare the power crunch clusters. Place all the topping ingredients to a small frying pan over medium-high heat. Toast for 2 minutes, or until the coconut starts to brown and the quinoa starts to pop. Remove from the heat and let it cool.
  3. Serve the coconut chocolate oatmeal topped with the power crunch clusters, and any or all of the extra toppings.


If you like a thinner oatmeal (like I do!) you’ll want to add a little extra water. If you’re not sure, you can add more water at the end till it is as thick or thin as you like.