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Double Chocolate Blended Oats

Recipe by Matt West on InstagramAdded 3 November 2026.

10 minutes to prep, 5 to cook. A decadent plant‑based oat bowl that blends cauliflower, banana, tofu, and cocoa into a silky, chocolatey breakfast. Sweetened with maple syrup and finished with a melt‑in chocolate topping, it offers a quick, nutritious treat that feels indulgent without any animal products.

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Method

  1. Boil the cauliflower in a pot of water until completely soft and tender, about 8–10 minutes.

  2. Drain the cauliflower and add it to a blender together with the banana, silken tofu, oats, cocoa powder, chosen sweetener, a pinch of salt, vanilla extract, and soy milk.

  3. Blend on high speed until the mixture is completely smooth, thick, and creamy.

  4. Transfer the blended oat mixture into a glass or bowl and smooth the surface with a spatula.

  5. If using the chocolate topping, melt the chocolate chips in a microwave‑safe bowl in 20‑second intervals, stirring between intervals until smooth, then spread evenly over the top of the mixture.

  6. Finish with an additional pinch of salt, cover, and refrigerate for at least 30 minutes or until the chocolate hardens.

Tips while you cook

Boil cauliflower until soft
Cook the cauliflower for 8–10 minutes until completely tender before blending.
Drain and cool cauliflower
After boiling, drain the cauliflower and let it cool before adding to the blender.
Melt chocolate chips carefully
Heat chocolate chips in 20‑second microwave intervals, stirring between each.
Refrigerate to set topping
Cover and refrigerate the bowl for at least 30 minutes until the chocolate hardens.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Matt West made this.

The recipe comes from Matt West’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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