Creamy Gluten-Free Cocoa Wheats
A lovely, hearty, and warm breakfast – and it’s chocolatey too! One of my favorite foods when I was a kid!
This bowl of grain-free cocoa wheats is cooked on the stovetop and takes less than 10 minutes to make. I love adding a little unsalted butter at the end to make it richer. I advise you to adjust the amount of sweetener to your liking, but I felt two tablespoons was adequate for me. Add all the butter you like, I add quite a bit!
The nutritional information is based on this recipe serving 1, but it’s a very generous serving so you may be able to stretch it between two people.

Gluten-Free Cocoa Wheats
Equipment
Ingredients
- 3 TB ground milled chia seeds
- 1 TB ground flaxseed
- 1 TB unsweetened cocoa powder
- 2 TB Swerve® confectioner’s sweetener
- Pinch sea salt
- 1 cup full-fat coconut milk
- A few drops chocolate extract optional
- Unsalted butter to serve (optional)
Instructions
- Add the coconut milk along with 1 cup of water to a pan and bring to a simmer. Add the chia seed mixture and reduce the heat to low-moderate, stirring continuously.
- Cook for about 4-5 minutes until the mixture thickens and the liquid has cooked out. Stir in the chocolate extract and serve warm.
- Sprinkle on a little more sweetener and a dollop of butter.
Nutrition
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.