A comforting bowl of Oats Champorado without refined sugar. It’s perfect for breakfast or merienda.
The Dessert Dilemma
I never really thought of myself as someone with a sweet tooth. Even when there were cakes or other desserts around, I’d usually just have a tiny bite and go straight for the savory stuff. Maybe I just liked to think I preferred salty flavors more. But ever since I started leaning into healthier eating, I realized I had been skipping over desserts altogether. In a way, that was a win, less sugar, right? Still, I couldn’t help but notice something funny: the more we try to avoid things that aren’t “good” for us, the more we seem to crave them. It’s like the dessert cupboard calls louder when you least expect it.
How Oats Champorado Changed My Dessert Game
Lately, I’ve found a new appreciation for desserts, especially the ones that feel like a treat but still fit with how I want to eat. I’m all about finding that sweet spot between indulgence and nourishment. I wasn’t expecting a bowl of oats and cocoa to win me over, but here we are. It’s indulgent, yes, but also nourishing, and that’s the balance I’ve come to love. Whether it’s a lazy afternoon or a quick breakfast, this dish brings a comforting feeling with every spoonful. Plus, it’s simple enough to whip up anytime you need a little pick-me-up.
Oats Champorado isn’t exactly a new idea, but this version is my own little twist, swapping the usual rice for fiber-packed oats and using natural sweeteners to keep things lighter. It’s proof that dessert doesn’t have to be off limits to be enjoyable.
What is Oats Champorado?
Oats Champorado is a nutritious twist on the traditional Filipino chocolate porridge, replacing glutinous rice with fiber-packed oats. This version keeps the deep cocoa flavor you’d expect but with the added benefits of oats, making it a great comfort food for breakfast. It’s easy to make, filling, and just right for anyone looking for something warm and a little sweet without going overboard.
A Brief History of Champorado
Champorado, a beloved Filipino comfort food, originally traces its roots to Mexican champurrado, a thick chocolate drink introduced to the Philippines during the Spanish colonial period. Over time, Filipinos made their own adaptations, transforming it into a rice-based porridge typically enjoyed with a splash of milk. Today, many variations of this dish exist, and Oats Champorado is one such modern and healthier spin, replacing rice with oats for a fiber-rich, lower-calorie option that still delivers the indulgent chocolate flavor Filipino families love.
Why Oats Champorado is the Ultimate Hug in a Bowl
- It’s Comfort Food, Made Healthier. By swapping traditional sticky rice for fiber-packed oats, Oats Champorado still delivers that warm chocolate flavor you love, with the added benefit of wholesome oats.
- Keeps You Full Longer. Oats are rich in soluble fiber, which helps you stay satisfied and energized, making this dish a perfect breakfast or merienda.
- Steady Energy Without the Sugar Crash. Unlike refined carbs, oats provide complex carbohydrates that release energy slowly, so you avoid those dreaded sugar spikes and crashes.
- Naturally Sweetened Your Way. This recipe uses honey or maple syrup instead of refined sugar, letting you enjoy the sweetness guilt-free and customize it to your taste.
- Quick and Easy to Make. Ready in just 15 minutes, Oats Champorado is a fuss-free treat that fits perfectly into busy days when you need a little comfort fast.
Ingredient Spotlight
Whole Rolled Oats: These replace the usual sticky rice, adding a nice texture and a good amount of fiber to keep you feeling full.
Unsweetened Cocoa Powder: Adds the perfect rich chocolate flavor without the added sugar.
Honey or Maple Syrup: Sweeten your oats naturally.
Evaporated or Coconut Milk: A splash adds creaminess and richness, balancing the chocolate and oats.
Salt: Helps bring out the flavors, making everything taste just right.
Ready to cook? Here’s everything you’ll need and how to make it.
Oats Champorado (Filipino Chocolate Porridge)
Equipment
- Saucepan
- Spoon or spatula
- Measuring cups & spoons
- Serving bowls
Ingredients
- 1 cup whole rolled oats
- 2 cups water or milk for a creamier version
- 2 tbsp unsweetened cocoa powder
- 1-2 tbsp honey or maple syrup adjust to taste
- ¼ cup evaporated or coconut milk for drizzling
- a pinch of salt
- optional toppings: dark chocolate shavings, crushed nuts, or banana slices
Instructions
- In a saucepan, bring water to a boil.
- Stir in rolled oats and let simmer for 5 minutes until soft.
- Mix in unsweetened cocoa powder and a pinch of salt, stirring well.
- Add honey or maple syrup to taste.
- Simmer for another 3-5 minutes, stirring occasionally.
- Pour into bowls, drizzle with evaporated or coconut milk, and add toppings of choice.
- Enjoy!
Notes & Tips
- For a creamier texture, use milk instead of water.
- For extra chocolate flavor, stir in dark chocolate chips while cooking.
- For a vegan option, use coconut milk and maple syrup instead of honey.
- For a protein boost, add peanut butter or toasted nuts.
From Bowl to Stack, I Got You
If you end up making this, tag me @barelysalted. I’d love to see your bowl! And please drop a comment below to share how it turned out or any tweaks you made. 🙂
If you’re in the mood for another sweet treat, try my Miso Imo Mochi. It’s soft, chewy, and has that perfect balance of sweet and savory that’ll make you smile with every bite.
Kitchen + Stereo
I personally like playing Folding Chair by Regina Spektor whenever I want something light to listen to. It’s quirky, kind of sunny, and I love dancing to it while I’m in the kitchen. Even if I’m just doing something simple like prepping, it instantly makes things feel a bit more fun.
So if you’re in the mood for something cheerful, give it a listen.
Don’t make frowns, you silly clown :))
Love,
Jezelle
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