Chocolate lovers, rejoice! This dreamy concoction is your breakfast’s answer to a tropical vacation. Rich cocoa mingles with the sweet whisper of coconut in our Coconut Balsamic, adding a cheeky zing that’ll make you wonder why you ever settled for plain oats. It's dessert for breakfast, and yes, you can thank us later!

I N G R E D I E N T S :

• 1 cup rolled oats
• 1 cup coconut milk
• 2 tablespoons Rocky Mountain Olive Oil Coconut White Balsamic Vinegar
• 1 tablespoon cocoa powder
• 1 tablespoon honey or agave syrup
• 1 tablespoon chia seeds
• ½ banana, sliced
• toppings: shredded coconut, chocolate chips, sliced almonds

I N S T R U C T I O N S :

1. In a mixing bowl, combine the rolled oats, coconut milk, Coconut Balsamic, cocoa powder, honey, and chia seeds. Mix until smooth.
2. Fold in the banana slices.
3. Transfer to a jar or container, cover, and refrigerate overnight.
4. In the morning, top with shredded coconut, chocolate chips, and sliced almonds for a delightful crunch.