For mornings that require a little indulgence (I’m looking at you, Monday), this healthy Chocolate Oatmeal with cocoa powder is here to make life sweeter!
My brain (or more accurately, my appetite) do not understand the concept of not being “a breakfast person.”
I wake up every morning with a voracious need for sustenance.
Some days, I crave it in commendable, well-behaved forms—wholesome grains, lean yogurts, produce-packed smoothies.
Other days, I NEED chocolate.
Today, I’m embracing 7 a.m. chocolate emergencies with healthy chocolate oatmeal!
If we are going to eat chocolate for breakfast and feel excellent about it (and that is exactly the plan), we need and deserve more than a few chocolate chips stirred into a lackluster bowl of instant oats.
Chocolate oatmeal could be not a mediocre attempt.
This decadent chocolate oatmeal will make an enthusiastic breakfast person out of us all!
5 Star Review
“I am having it right now for the first time! I’m an oatmeal addict! This is very different in the taste and absolutely delicious! Thanks for sharing”— Coco —
How to Make Chocolate Oatmeal
This chocolate oatmeal is chocolaty and complexly flavored enough to satisfy even the most demanding of chocoholics while also being a healthy, low-calorie breakfast we can feel saintly inhaling.
- Rolled Oats. Packed with fiber and protein, I love how a cozy bowl of satisfying oatmeal keeps me full all morning.
- Cocoa Powder. Rather than melted chocolate, I find cocoa powder is key to giving this chocolate oatmeal its rich, decadent flavor. (It’s the same reason why these One Bowl Brownies are so divine).
- Almond Milk. Adds richness to help make these oats creamy.
- Cinnamon. Adds a hint of spice and makes these oats especially cozy.
For extra warmth, add a dash of cardamom to the oats before serving.
- Maple Syrup. Naturally sweetens the oatmeal without overloading it with brown sugar or other refined sweeteners.
- Gather ingredients.
- Combine oats, milk, water and salt in a saucepan.
- Cook oats until tender.
- Remove from heat and add the remaining ingredients.
- Stir to combine and serve with desired toppings. ENJOY!
How to Serve Chocolate Oatmeal
While I love the flavor of this chocolate oatmeal unadorned, it’s excessively fantastic with toppings. Here are a few of my favorite ideas:
- Vanilla Greek yogurt (or dairy-free yogurt)
- Sliced bananas or strawberries
- Dollop of peanut butter or almond butter
- With a scoop of vanilla or chocolate protein powder
- Sprinkle of chocolate chips (for insurance purposes)
- To Store. Store leftover oatmeal in an airtight container in the refrigerator for up to 5 days.
- To Reheat. Warm the chocolate oatmeal in a microwave-safe bowl with a splash of milk to rehydrate the oats for 30-second increments, stirring after each. You may also warm gently over low heat on the stovetop with a splash of milk until heated through.
- To Freeze. Chocolate oatmeal may be frozen for up to 6 months when kept in an airtight container. To thaw, transfer the oats to the fridge overnight or warm in the microwave for a few minutes with a splash of milk to rehydrate.
Meal Prep Tip
This chocolate oatmeal makes a great make-ahead breakfast. Prepare a double (or triple) batch on Sunday, divide it into individual containers (I love to use mason jars) and store it in the fridge for a delicious grab-and-go breakfast that will last you all week.
Love make-ahead breakfasts? Don’t miss the Overnight Oats (6 Ways!) in my cookbook, including a dynamite mocha version.
- Saucepan. I reach for this saucepan daily for oatmeal, pasta, rice and more.
- Wooden Spoon. Olive wood makes this one both functional and beautiful.
- 1/2 cup rolled oats
- 3/4 cup unsweetened almond milk or milk of choice
- 3/4 cup water
- 1/4 teaspoon kosher salt
- 2 tablespoons cocoa powder
- 1 tablespoon maple syrup, plus additional as desired
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom optional; will add more warmth
- Optional toppings: chocolate chips, yogurt, milk
- Combine the hot cereal, milk, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low. Stir well, then cover and let cook, stirring occasionally, until thickened, about 8 minutes.
- Stir in the cocoa powder, maple syrup, cinnamon, and cardamom (if using). Taste and adjust sweetener as desired. Serve with desired toppings.
- TO STORE: Store leftover oatmeal in an airtight container in the refrigerator for up to 5 days.
- TO REHEAT: Warm the oatmeal in a microwave-safe bowl with a splash of milk to rehydrate the oats for 30-second increments, stirring after each. You may also warm gently over low heat on the stovetop with a splash of milk until heated through.
- TO FREEZE: Chocolate oatmeal may be frozen for up to 6 months when kept in an airtight container. To thaw, transfer the oats to the fridge overnight or warm in the microwave for a few minutes with a splash of milk to rehydrate.
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