Chocolate Oatmeal

Chocolate oatmeal in a bowl topped with peanut butter.

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5 from 6 votes

Prep Time5

Cook Time10

Total Time15

Servings:

Calories: 237kcal

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

US Customary - Metric

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.

Notes

Alternate 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 use the microwave method for these.

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.

Leftovers

Allow any leftovers to cool slightly and transfer to an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 3 months.

Reheat on the stovetop over medium low, stirring often or in the microwave with a bit of extra water until heated through.

Nutrition