Chocolate Strawberry Oatmeal with Kale

Chocolate Strawberry Oatmeal with Kale from Carrie on Living |

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:

Chocolate Strawberry Oatmeal with Kale from Carrie on Living |

The oat and fruit mixture got all stirred together while the kale wilted just a little bit:

Chocolate Strawberry Oatmeal with Kale from Carrie on Living |

This dish is my new breakfast obsession, I seriously can’t get enough of it. By the way, check out my pretty new bowl! I was lucky enough to have a pair sent to me by the uber-talented vegan potter, Amy Bavier. She’s going to be sponsoring a giveaway with me next week, so stay tuned for that:

Chocolate Strawberry Oatmeal with Kale from Carrie on Living |

Here’s the recipe:

Chocolate Strawberry Oatmeal with Kale
Recipe type: Breakfast
Serves: 2
  • ⅔ 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)
  1. 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.
  2. 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.
  3. If you prefer extra sweetness, stir in the green stevia powder or maple syrup.
  4. 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):

Chocolate Strawberry Oatmeal with Kale from Carrie on Living |

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. 🙂

P.S. I have a Carrie on Living Amazon affiliate store where I list all of my favorite beauty items, kitchen devices, books, and other cool stuff.


  1. Ay says

    I 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.

  2. Marlene says

    I 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!

      • Marlene says

        I 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! 🙂

  3. says

    Oh 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!


    • says

      Hi 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. 🙂

    • says

      These 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.

      • says

        Thanks 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!!

  4. Susan says

    Hi. 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!

  5. says

    This 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.

    • says

      GREAT! 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! 🙂

  6. says

    You’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.


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