1/8teaspoonground cardamomoptional; 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.