Recipe: Skinny Champorado

I’ve been craving for something chocolatey these past few days, but couldn’t get myself to actually eat an actual chocolate candy bar or any chocolate flavored dessert for that matter. Remorse is something I really don’t want to deal with right now (😂) plus I’m trying to follow a stricter diet in the next few weeks. I’ve been a little loosey goosey with my food choices lately (ugh). I get lazy days, too. 😣✌

So anyway, last night, while daydreaming about chocolate, I thought of how it’d be so good to have a bowl of warm and chocolatey champorado. However, that meant basically eating spoonfuls of extra sugary white rice that just doesn’t help my “I’m trying to follow a stricter diet” plan.

But since I was determined to have my champorado and thankfully, always willing to try and make healthier versions of dishes/recipes I love, I present to you, my Skinny Champorado.

My first idea was to use multigrain red rice from Benguet instead of white malagkit rice (because that’s our rice at home), but that’s still rice. If I wanted to make a significantly healthier champorado, then I’d have to replace the rice altogether. Next option was quinoa, but didn’t have any on hand plus it might be too soft and mushy for this particular dish. I then thought of rolled oats, sure, but still a bit too mushy so I wasn’t too convinced.

And then hold up. Light bulb moment. Speaking of oats…

Steel cut oats. I remembered I had some and thought it would be perfect! It resembles rice in both look and feel and turns creamy and chewy when cooked.

Doesn’t that look like real champorado with rice??

Steel cut oats are the least processed type of oats which means its health benefits exceed that of quick cooking and rolled oats. It’s an excellent source of protein and fiber and is low fat and low GI; a great dietary choice for people watching their weight and blood sugar levels.

This is my healthy take on the traditional champorado recipe. It’s not the real thing, but it will (hopefully) somehow give you the feeling of eating real champorado and satisfy those chocolatey cravings without the guilt!

P.S. might require just a bit of imagination ✌😝

Skinny Champorado (Makes 2 servings)

What you need:

  • 1/2 cup steel cut oats
  • 2 cups water
  • 40 g dark chocolate tablea or chopped dark chocolate bar
  • 1 tablespoon chia seeds (optional, I just think it helps with the texture plus it’s a good source of omega-3 and antioxidants)
  • 1/4 tsp salt
  • 2-3 teaspoons honey, maple syrup, agave, or coconut sugar.
  • Coconut milk for drizzling
  • Cacao nibs for topping (optional)

What to do:

  1. Bring water to a boil and add tablea until fully dissolved.
  2. Add steel cut oats and let simmer for about a minute.
  3. Turn off heat, mix in chia seeds, transfer to a container, and refrigerate overnight (at least 12 hours, ideally.)
  4. When ready to serve, cook over low heat, stirring occasionally, for about 8-10 more minutes or until desired consintency and texture are achieved. Add salt. (If too thick, you may up to 1/4 cup of water or coconut milk)
  5. Turn of heat, add your sweetener and transfer to serving bowl. Finish off with a drizzle of coconut milk and a sprinkle cacao nibs. Eat warm and enjoy!


  • Steel cut oats normally take about 30-40 minutes to cook, with constant stirring. Refrigerating it overnight cuts the cooking time down and allows the oats to really absorb the liquid, making them more tender and creamier.
  • This has a strong, dark chocolate flavor. If you are not a fan of dark chocolate, then I would have to ask for a bit of open-mindedness from you if you want to try this recipe. 😂
  • This makes for a good pre-workout snack.

If you’ve tried this recipe or have suggestions, please feel free to let me know in the comments!

For more healthful recipes, you may go ahead and check posts under the Wellness category of this blog.

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