A comforting breakfast with an indulgent spin, this chocolate oatmeal recipe is ready in minutes. Extra creamy and made with wholesome ingredients, it is an excellent way to start the day!
Jump to:
I treat chocolate like its own food group.
When I'm considering my meals for the day, I try to include a balance of nutrients, you know. Protein, fibre, healthy fats, vitamins, minerals. And chocolate.
The best kind of day includes some kind of chocolate.
Sometimes I reach my self-recommended chocolate intake with some chocolate protein balls for a mid-afternoon snack. While other days, I indulge in an ever-satisfying oat flour brownie.
But on occasion, I want to start the day with chocolate. And though chunky chocolate granola makes for a great option, a warm bowl of oatmeal just hits different (like a lava cake!).
So if, like me, you find yourself on a constant quest to include more chocolate in your routine, this recipe is the perfect place to start. I know you'll love it because:
- Chocolate For Breakfast!- Need I say more? Classic oatmeal that feels like having dessert- yum! (Also, cranberry oatmeal tastes like cranberry crisp. Just sayin').
- Ready in Minutes- Ready in about 10 minutes start to finish (and even less time if you use my microwave method), it's a breakfast that you can pull together on a busy morning. But it's so decadent that you might just want it on morning when you have plenty of time too. (If you have a bite more time- make some Chocolate Baked Oats- they taste like cake!)
- Satisfying- Made for fellow chocolate lovers, this recipe contains enough cocoa to satisfy the most ravenous of chocolate cravings while being paired with the protein, fiber and nutrients of oatmeal and nut butter to make it filling as well.
So let's make a warm bowl of chocolate porridge!
The Ingredients
- Old Fashioned Rolled Oats- I prefer to use large flake old fashioned oats as they are a great balance of texture without an overly long cook time. This recipe can be adapted for any type of oats, though, and I have included specific directions below. If you need the recipe to be gluten free, ensure that you use certified gluten-free oats.
- Water (plus Milk: optional)- For creamier oatmeal, use half water and half regular milk (or plant-based). Milk boils over more easily, though, so take extra caution.
- Cocoa Powder- Provides the chocolate flavor! Both natural and Dutch-process will work.
- Maple Syrup- Any sweetener of choice such as honey or brown sugar can be substituted.
- Nut Butter- Like in this hot chocolate without milk, nut butter is my secret ingredient for extra creamy chocolate oatmeal. Whether or not you choose to include milk, the nut butter melts smoothly into the oatmeal to make it taste thick and indulgent.
- For a neutral tasting addition to your oatmeal, I recommend using almond, cashew or macadamia butter. You can also use pumpkin seed butter for a nut-free option.
- If you'd like to add extra flavor, use peanut butter or hazelnut. Both flavors come through a bit more and pair wonderfully with chocolate.
- Salt- A little salt brings all of the flavors together and enhances the chocolate flavor.
The Method
1. Boil Water. In a medium saucepan, bring water (+ milk if using) to a boil over medium-high heat.
2. Add Oats. To the boiling water, add the oats, cocoa, maple syrup and salt. Give it a good stir and reduce the heat to medium-low to maintain a gentle simmer and prevent it from boiling over.
3. Simmer. Simmer the mixture for about 3 minutes, stirring occasionally. Stir in the nut butter and then cook for 2-3 additional minutes until the oats are soft and have nearly reached your desired thickness. Keep a close eye on it as homemade oatmeal can boil over.
Remove the pot from the heat, cover with a lid and allow to rest for 2 minutes to give the liquid a chance to be a bit more absorbed.
4. Serve. Adjust the sweetness by adding additional maple syrup to your bowl of oatmeal, if needed and garnish with toppings of choice.
Want to make them in the microwave?
Combine all of the ingredients except the nut butter into a medium microwave-safe bowl (make sure there is lots of room as the oats will expand a bit and will make a mess if they boil over).
Heat on high for 1 minute and 30 seconds. Stir and microwave for an additional 45 seconds.
Stir in the nut butter, let stand for 1 minute, stir again and enjoy.
Adapting to Different Types of Oats
This chocolate oatmeal recipe is versatile and can be easily adapted to various types of oats to suit your preference (or to use whatever you have on hand). Here's how to make it with steel cut oats or quick oats:
Steel-Cut Oats:
- Replace the ½ cup of large flake oats with ¼ cup of steel-cut oats and cook for 20-25 minutes. *Do not try the microwave method with this.
Quick Oats:
- Substitute the ½ cup of large flake oats with ½ cup of quick cooking oats and reduce water to 1 cup. Cook for 3-4 minutes, adding the nut butter after 2 minutes.
Leftovers and Storage
To Store: Allow any leftover chocolate oatmeal to cool slightly and transfer it to an airtight container. Store in the refrigerator for up to 4 days.
To Freeze: Portion the cooled oatmeal into individual servings in airtight containers, if desired, and freeze for up to 3 months.
To Reheat: Thaw frozen chocolate oats in the refrigerator overnight. Reheat on the stovetop over medium low, stirring often or in the microwave with a bit of extra water until heated through.
Make it Your Own
- Make it Extra Creamy: Replace a half cup of water with a half a cup of milk. But be extra careful as milk has a tendency to boil over!
- Mocha Oatmeal: Add 1 teaspoon of espresso powder for a chocolate and coffee flavor combo.
- Overnight Oats: If you'd prefer to enjoy these as overnight oats, simply reduce the liquid (milk or water) to ⅔ cup and mix everything together in a lidded container. Cover, and refrigerate overnight. The next morning, you can enjoy them cold or heat them in the microwave for 30-45 seconds for a warm breakfast.
- Chocolate Peanut Butter: Use peanut butter as the nut butter and then stir in additional peanut butter at the end. Garnish with crushed peanuts.
- Protein Oatmeal: For a more filling breakfast, after removing from the heat, stir in 2 tablespoons of your favorite plain or chocolate protein powder along with 2 additional tablespoons of water. (Or try out this Protein Hot Chocolate!).
Serving Ideas
There are plenty of scrumptious toppings that pair perfectly with your bowl of chocolate oats. Here are some of my favorites:
- Nut or seed butter (I especially like peanut butter but almond butter, pepita butter or macadamia butter are regulars in my rotation as well)
- Fresh fruit such as berries (strawberries and chocolate are a great match) or sliced banana
- Greek yogurt
- Milk of choice (I prefer cashew, coconut milk or whole milk so that it's extra creamy)
- Chopped nuts (such as almonds, walnuts, or pecans)
- Chocolate chips or cacao nibs
- Ground flaxseeds or chia seeds
And for the perfect breakfast, serve your bowl of oatmeal alongside:
- Eggs: Boiled or fried eggs, egg bites or frittata are all great options.
- Fruit: Oatmeal is delicious paired with a fresh fruit salad or simply some berries or a banana.
- Meat: Enjoy your oatmeal alongside a strip or two of bacon, sliced ham or breakfast sausage.
- Drinks: Such as coffee, tea, Hot Chocolate or a blueberry avocado smoothie.
Tips for the Best Bowl of Oatmeal
- Choose the Right Pot: Always use a larger pot than you think you'll need as oatmeal has a tendency to bubble and boil-over.
- Keep a Close Eye: And on that note, to further prevent boil-overs, be sure to reduce the heat once you've added the oats, watch your pot and stir frequently.
- Be Cautious with Milk: If you're using milk, be extra vigilant. Milk can easily boil over, so watch it extra closely.
- Choose your Consistency: If you prefer thinner oatmeal, increase liquid to 1 and ½ cups per ½ cup oats (this is my preferred consistency!) and if you prefer your oatmeal thicker, you can reduce liquid to 1 cup of water.
- Prevent Lumps: When adding the oats, stir right after adding and occasionally while it cooks.
- Adjust the Sweetness: I've written the recipe on the less sweet side as it is easier to add more than take out. If it's not sweet enough for you, simply stir in an extra teaspoon or two of sweetener or serve it with sweet toppings such as banana and chocolate chips.
LET ME PLAN YOUR DINNERS! Join my email list and receive My FREE Meal Plan (Including Grocery List!) as a gift>>>
And if you liked this recipe...
...you might also like:
- Flourless Oatmeal Pancakes
- Oat Waffles
- Protein Baked Oatmeal Cups
- Chocolate Hummus
- Baked Oats for One
Recipe Card
Chocolate Oatmeal
Ingredients
- 1 and ¼ cup water or ½ cup milk + ¾ cup of water
- ½ cup large flake rolled oats
- 2 tablespoon cocoa powder
- 1 and ½ teaspoon maple syrup plus additional to taste
- ⅛ teaspoon salt
- 1 tablespoon nut butter of choice
Instructions
Stovetop
- To a small saucepan over medium-high heat, add the water (and milk) and bring to a boil.
- Once boiling, stir in the oats, cocoa, maple syrup and salt and reduce the heat to medium-low.
- Let the oatmeal simmer for about 3 minutes and then stir in the nut butter. Cook for 2-3 additional minutes or until it has nearly reached your desired consistency, stirring occasionally.
- Remove the pan from the heat, cover with a lid and allow to rest for 2 minutes. This gives a chance for the liquid to be a bit more absorbed.
- Transfer into a bowl, top as desired and serve.
Microwave
- Combine all of the ingredients, except for the nut butter, into a medium microwave-safe bowl (make sure there is lots of room as the oats as the oats will expand a bit and will make a mess if they boil over).
- Heat on high for 1 minute and 30 seconds. Stir and microwave for an additional 45 seconds.
- Stir in the nut butter, let stand for 1 minute, stir again and enjoy.
Ruschell says
So chewy and delicious with the peanut butter
Janessa says
I'm glad you liked this recipe, Ruschell!