2 cups water
Salt
1 tablespoon cocoa powder
1 cup rolled oats
2 tablespoons maple syrup
1/4 cup unsweetened shredded coconut
1/4 cup finely chopped pecans
2 tablespoons sweetened condensed milk

Bring 2 cups water and a pinch of salt to a boil in a 2-quart saucepan. Whisk in the cocoa powder. Add the oats and lower the heat. Simmer for 10 minutes, stirring often, until the oats are cooked and most of the water has been absorbed. When fully cooked, stir in the maple syrup.

Meanwhile, lightly toast the coconut and pecans in a skillet over medium heat, stirring frequently. When the coconut is lightly golden, stir in the sweetened condensed milk and cook just until warmed.

Serve the oatmeal with a dollop of the coconut mixture on top.

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