If you love oatmeal, chocolate, and kale, you might like them together in this Chocolate Strawberry Oatmeal with Kale!
Please tell me I’m not the only one to cook greens with oatmeal…please, please? 🙂
I had a curly kale salad with a tamarind dressing at a restaurant recently and, because the dressing was sweet, it inspired me to make a breakfast dish incorporating curly kale. This version using oatmeal, strawberries, tahini, and cocoa powder tastes like unbaked kale chips to me and it’s yummy, I promise!
I started by making oatmeal in the traditional way, combining everything except the kale and final toppings into a pot. After the oats were almost all the way cooked, I added the curly kale which I had torn into bite-sized pieces:
The oat and fruit mixture got all stirred together while the kale wilted just a little bit:
This dish is my new breakfast obsession, I seriously can’t get enough of it.
Here’s the recipe for this vegan oatmeal recipe:
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Chocolate Strawberry Oatmeal with Kale
Prep Time: 10 minutes- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Plant-based, vegan, dairy free, healthy
Prep Time:
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Pin RecipeDescription
An unusual, but delicious, twist on oatmeal.
Ingredients
- 2/3 cup gluten-free rolled oats
- 1 cup unsweetened almond milk
- ½ medium ripe banana, sliced
- 1 cup fresh strawberries, chopped
- 1 tablespoon cocoa powder
- 1 teaspoon unsalted tahini or almond butter
- 2 tablespoons raisins
- 2 cups curly kale, torn into small pieces
- ½ teaspoon green stevia powder OR 1-2 tablespoons maple syrup (optional, for extra sweetness)
- 2 teaspoons ground flaxseed
- 1 teaspoon hemp seeds (optional, for topping)
Instructions
- Combine oats, almond milk, banana, strawberries, cocoa powder, tahini or almond butter, and raisins in a medium saucepan. Stir to combine. Bring mixture to a boil and immediately reduce heat to a simmer, stirring occasionally so as not to burn. Add more almond milk if necessary. Simmer for 3-4 minutes or until oats are softened.
- Place the kale on top of the mixture and stir in gently for 2-3 minutes, or until the kale has wilted slightly and is coated by the oat mixture.
- If you prefer extra sweetness, stir in the green stevia powder or maple syrup.
- Serve the oatmeal hot, topped with the ground flaxseed and/or hemp seeds.
Don’t hate it until you’ve tried it, is all I can say (although I can totally understand if this isn’t your thing – my husband won’t touch this dish):
If you’re looking for other breakfast recipes, you might like my Sprouted Oat Groat Cereal, my Slow-Cooker Winter Breakfast Stew (this one has kale in it, too), my Sweet Potato Pudding, or my Chocolate Pear Smoothie…all great choices if you ask me. 🙂
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Ay says
March 22, 2014 at 9:00 pmI eat my oats, cereals or even breakfast lentils over two cups of spinach and one cup of broccoli slaw every morning. While I do not cook them in like you do, I do eat greens with my breakfast. Glad I am not the only one.
Carrie says
March 23, 2014 at 7:15 amYay, I found my partner in crime!!! 🙂
Marlene says
March 23, 2014 at 9:10 amI wilt greens into my hot cereal (usually oatmeal or teff) every morning. It’s nice to know someone else is obsessed with this breakfast too!
Shelah says
March 23, 2014 at 10:26 amMarlene, how do you prepare your teff porridge?
Marlene says
March 24, 2014 at 10:11 amI use 1 c liquid (1/2 c almond milk, 1/2 water) and about 1/4 c teff. Cover and simmer for about 10-15 minutes. The last 5 minutes or so, I throw in a couple handfuls of kale. At the end I mix in chia seeds, cinnamon, and fresh/frozen fruit (like kiwi and berries), and a splash of almond milk. I don’t remember loving teff at first bite, but now I do! 🙂
Shelah says
March 24, 2014 at 10:22 amThanks, Marlene…sounds easy enough…and DELICIOUS! I’ll give it a try this week 🙂
Maria says
March 23, 2014 at 9:23 amOh this looks delicious, Carrie! I love “weird” things like this. 🙂 Here’s a kale breakfast salad I started eating last winter, and have been eating every since. No pomegranites right now, but lots of fruit works. And I just made “broccoli bars” with oats recently. The greens with sweet and oats are just wonderful and power packed nutritionally. Thanks!
http://fatfreevegan.com/slowmiracle/2014/01/08/decadent-kale-and-pomegranate-breakfast-salad/
Maria
Carrie says
March 23, 2014 at 3:39 pmHi Maria! Thanks for sharing this link. Your breakfast salad actually looks really yummy and something I might consider for summertime. I especially love the idea of adding buckwheat groats for crunch, plus some banana and the poms for sweetness. Broccoli bars…WOW!!! Are these on your blog? I just added you to my Feedly reader so I won’t miss any of your future posts. 🙂
Maria says
March 23, 2014 at 5:08 pmThanks Carrie! I’d love to have you reading along when you can. Yes, the broccoli bars are on the blog–here’s the link:
http://fatfreevegan.com/slowmiracle/2014/03/13/broccoli-bars-2/
🙂
Maria
Carrie says
March 24, 2014 at 6:55 amThese look amazing, thanks for sharing the link, Maria! I was happy to see you used the stalks and not the actual broccoli florets, I’m not sure if I could actually stomach a sweet-flavored bar with whole florets. But, then again, I never thought I would put kale in oatmeal… Have a great week and I look forward to more of your fab creations. Xoxo.
Maria says
March 24, 2014 at 9:18 amThanks Carrie, you made me laugh. Even I am not quite weird enough (yet?!!) to put actual broccoli florets in baked goods. . .But then again, as you say. . .you have a great week too!!
Susan says
March 24, 2014 at 9:11 amHi. This morning I enjoyed my oatmeal with kale, a heaping tablespoon of pumpkin, a banana, chia seeds, flax seeds, pumpkin pie spice and unsweetened almond milk. Truly heaven in a bowl. Love it!
Carrie says
March 24, 2014 at 2:08 pmYay!!! I’m so glad I’m not the only one. I love your combination of flavors! 🙂
Ann Secord says
March 24, 2014 at 10:35 amThis is delish! As soon as I read this yesterday I made a small batch for myself. My changes were to sub blueberries for strawberries since that’s what I had, omit the stevia since I never put sweetener on anything and I think that’s it. I though my hubs would hate it but he grabbed a taste and his eyes flew open and exclaimed “I’d eat that!” Since I make oatmeal, quinoa and just about everything in my rice maker on the porridge setting I threw everything in to my hardworking Zoi rice maker and presented hubby with his own bowl if goodness this am. He polished his off before me! Thanks a million for a tasty, very filling breakfast that keeps me full all morning.
Carrie says
March 24, 2014 at 2:10 pmGREAT! I’m so glad both you and your husband liked it. Some people like using spinach, but I personally detest the flavor of cooked spinach. I think the curly kale is benign yet has a great texture for this dish. I like how it helps fill up my tummy, too! 🙂
Alex Caspero MA,RD (@delishknowledge) says
March 24, 2014 at 12:51 pmAh, Carrie- I guess I need to try it before I say anything 🙂 I haven’t gotten on the savory oatmeal kick yet but I need to! Since I will eat just about anything, I bet I will like this!
Carrie says
March 24, 2014 at 2:12 pmOhhhhh, let me know if you try it, Alex! 🙂
kimmythevegan says
April 3, 2014 at 2:36 pmYou’re the only one I know that throws kale into their breakfast porridge haha ;p
But I’m certainly willing to try it. Especially with the addition of strawberry and tahini.
Yum!
Mary M. Martinez says
March 14, 2016 at 8:32 amYour food looks so delicious! I’m seriously craving a chocolate right now!
Mabel says
May 15, 2018 at 1:10 amGreat recipe that can make my breakfast enjoyable and nutritious…for sure!
Thanks for sharing!
★★★★★