Chocolate oatmeal is a rich and creamy stovetop oatmeal made with cocoa powder. Top this cocoa oatmeal with melty chocolate chips, a drizzle of cream and fresh berries for a quick, easy and healthy breakfast that tastes like dessert.
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Why Should You Make This Recipe
I love oatmeal for a quick and easy, filling breakfast made with oatmeal. My Strawberry Oatmeal, Peanut Butter Overnight Oats and Blueberry Overnight Oats and are all oatmeal recipes that I absolutely adore. This chocolate oatmeal recipe is another healthy breakfast recipe I know you will love just as much as I do.
- Simple pantry ingredients. You only need a handful of basic ingredients to make a batch of quick, simple and delicious creamy cocoa oatmeal.
- Quick and healthy dessert for breakfast. This chocolate oatmeal recipe takes about 15 - 20 minutes to make using a handful of simple ingredients. Oats are filled with fiber and slow digesting, complex carbs. Add chia seeds, milk and some sweetener and you’ve got a simple and filling breakfast that tastes like dessert.
- Chocolate for breakfast is the best. Dessert for breakfast can make an ordinary day feel extra special. This oatmeal with chocolate could easily pass for dessert for breakfast.
Ingredients
This chocolate oatmeal recipe requires only a handful of basic pantry ingredients which makes it perfect for busy mornings. Here’s what you will need.
Gather milk, water, maple syrup, vanilla extract, cinnamon, salt, cocoa powder and oats.
Substitutions
Here are my recommended substitutions to make these cooked cocoa oats if you need them.
- Milk: Use any milk you like. Plant based milk also works well in this recipe if you would like to make this creamy strawberry oatmeal vegan. For an extra boost of protein, use protein milk.
- Maple Syrup: Honey or agave work well to sweeten the oatmeal or simply omit the maple syrup if you prefer no added sugar.
- Oats: Heartier types of oats such as old fashioned, rolled oats or steel cut oats are better options for overnight oats. If needed, use gluten free oats to make this berry oatmeal gluten free.
- Vanilla Extract, Cinnamon and Salt: These are all for flavor. I recommended using all the flavor boosters, but use the ones you have on hand. Feel free to omit the rest.
- Cocoa Powder: I prefer using Dutch processed cocoa powder for it’s deeply rich and chocolate forward flavor. If you prefer, use a good quality unsweetened cocoa powder.
How To Make
Learn how to make chocolate oatmeal in a few easy steps.
- Pour the milk and into a large pan or small pot, along with the cinnamon, salt and vanilla extract. Sift the cocoa powder into the pan on top of the other ingredients. Stir everything together to incorporate. Once the other ingredients are fully combined, stir in the oats. Cook over medium heat for about 10 - 15 minutes, stirring frequently, until the oatmeal has thickened.
- Evenly divide the chocolate oatmeal into two bowls. Top the oatmeal with your preferred toppings. I love adding a drizzle of cream or half and half, along with a some chocolate chips and fresh raspberries.
How To Make Ahead, Store, Freeze, Thaw and Serve
- Make Ahead: Chocolate oats are great for making ahead. Prepare the oatmeal according to the recipe. Fully cool the oatmeal before transferring it to airtight containers. The oatmeal will keep well in the fridge for up to 5 days. Wait to top the oatmeal until right before serving.
- Store: Place the chocolate oatmeal in an airtight container. Store in the fridge for up to 5 days.
- Freeze and Thaw: Prepare the oatmeal according to the recipe. Fully cool the oatmeal. Then scoop portions of the oatmeal into lined muffin wells. Flash freeze the proportioned oatmeal for 30 minutes. Then wrap each portion in plastic wrap before transferring the oatmeal to a freezer safe and airtight container. The oatmeal will remain good in the freezer for up to 3 months. To thaw, remove the frozen oatmeal from the freezer. Thaw overnight or heat directly from the freezer in 30 second increments until thawed and your desired temperature. Add a splash of milk as needed.
- Serve: Top this cocoa oatmeal with your preferred toppings. I like to top mine with a drizzle of cream, some chocolate chips and fresh berries.
M’s Expert Tips
- Use unsweetened, good quality cocoa powder. I prefer using Dutch processed cocoa powder for it’s deeply rich and chocolate forward flavor. If you prefer, use a good quality unsweetened cocoa powder.
- Sift the cocoa powder. Cocoa powder is prone to clumping. Sift the cocoa powder using a fine mesh strainer to help “wake up” the chocolate flavor and to help break up the clumps.
- Use the right kind of oats. Rolled oats, old fashioned oats or steel cut oats are good for making oatmeal. Use gluten free oats if needed.
- Add chia or flax seeds. The addition of chia or flax seeds adds healthy omega-3 fats and creates a thicker more pudding like consistency to the oatmeal.
- Add toppings before serving. Top this rich and creamy oatmeal with your preferred toppings. I like to top mine with a drizzle of cream, a few chocolate chips and fresh berries.
FAQs
Yes, oatmeal can be healthy and has a whole host of benefits to keep your body healthy. Rolled or old fashioned oats contain soluble fiber and strawberries contain fiber, vitamins and minerals needed for a healthy, balanced meal. Making the oatmeal with milk can also add healthy fats and protein.
Add a scoop of unflavored, chocolate or vanilla protein powder or even egg whites to the oatmeal while cooking for an extra boost of protein.
This cocoa oatmeal recipe contains up to 4 tablespoons of maple syrup. This is optional and can be made without the maple syrup. The chocolate flavor comes from the cocoa powder.
Other Chocolate Breakfast Recipes to Try
If you try this Chocolate Oatmeal recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to make. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Chocolate Oatmeal Recipe
Equipment
- 1 sauce pan or small pot
- 1 fine mesh strainer, optional
Ingredients
- 1 cup (240 ml) water
- 1 cup (240 ml) milk
- 2 - 4 tablespoons (30 - 60 ml) maple syrup or honey, to taste
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon, optional
- ¼ teaspoon salt
- 2 tablespoons (10 g) Dutch processed powder
- 1½ cups (135 g) old fashioned or rolled oats
Instructions
- Pour the milk and into a large pan or small pot, along with the cinnamon, salt and vanilla extract. Sift the cocoa powder into the pan on top of the other ingredients. Stir everything together to incorporate. Once the other ingredients are fully combined, stir in the oats.1 cup (240 ml) water, 1 cup (240 ml) milk, 2 - 4 tablespoons (30 - 60 ml) maple syrup or honey, to taste, 1 teaspoon vanilla extract , ½ teaspoon ground cinnamon, optional , ¼ teaspoon salt , 2 tablespoons (10 g) Dutch processed powder, 1½ cups (135 g) old fashioned or rolled oats
- Cook over medium heat for about 10 - 15 minutes,stirring frequently, until the oatmeal has thickened.
- Evenly divide the chocolate oatmeal into two bowls. Top the oatmeal with your preferred toppings. I love adding a drizzle of cream or half and half, along with a some chocolate chips and fresh raspberries.
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