Chocolate Oatmeal  – The Almond Eater

Adding chocolate to my favorite breakfast recipes always starts my day off on the right foot. I love a sprinkle of cocoa powder in my chocolate crepes and chocolate smoothie, so I figured it would be more than welcome in a bowl of oatmeal, too! 

Turns out I was right because this Chocolate Oatmeal tastes just like dessert. It’s creamy and indulgent, but not overly sweet thanks to just the right amount of maple syrup and vanilla.

The best part is that I can easily customize this recipe depending on what I’m in the mood for. Whether I want fresh fruit or whipped cream on top, a little extra protein in the batch, or a satisfying swirl of peanut butter mixed in, I’m always left with an irresistibly chocolatey batch of rich, creamy oats. I swear, it’s the perfect quick and easy breakfast!

Chocolate Oatmeal Ingredients

Milk + Water – I usually make my oatmeal with a 1:1 mix of milk and water for a creamy yet silky texture. This recipe works with any milk you like, such as 1%, 2%, soy milk, oat milk, etc.

Oats – Rolled oats (or old-fashioned oats) are best for this recipe because they soften quickly without turning to mush. A 50-50 mix of rolled oats and quick oats is the next best option. Steel-cut oats should also work, but you’ll need to increase the liquid and cooking time (they’ll take approximately 20 to 25 minutes to cook on the stove).

Cocoa powder – Go with unsweetened cocoa powder for a delicious chocolatey taste or Dutch-processed cocoa powder for an even bolder flavor. You can also substitute cacao powder (for a slightly more bitter, earthy taste) or even melt some dark chocolate chips directly into the oats.

Maple syrup – A couple of tablespoons of real maple syrup sweeten the oatmeal. Other sweeteners, like honey, agave nectar, or brown sugar, will work just as well.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

• Dairy-free – Make this recipe with the unsweetened non-dairy milk of your choice.
• Protein oatmeal – Stir a heaping spoonful of Greek yogurt, cottage cheese, or chocolate protein powder into the oats when they’re done cooking. 
• Low-sugar option – Swap the maple syrup for a sugar-free syrup or sweeten them naturally with a mashed banana, unsweetened applesauce, or a sprinkle of stevia.
• Add-in ideas – Stir in a few chocolate chips or a spoonful of peanut butter for extra indulgence. A pinch of cinnamon or nutmeg would be super comforting as well.
• Topping ideas – Top your bowl of oatmeal with fresh berries, banana slices, cacao nibs, shredded coconut, toasted nuts or seeds, chocolate granola, or a drizzle of homemade Nutella.

How to Make Chocolate Oatmeal

Step 1: Cook the oats. Bring the milk and water to a boil in a saucepan on the stove, then add the oats. Reduce the heat and simmer until the oats are soft.

Step 2: Add the rest. Remove the saucepan from the heat and stir in the cocoa powder, maple syrup, vanilla, and a pinch of salt.

Step 3: Serve. Serve the oatmeal in a bowl with your favorite toppings. Enjoy! 

Erin’s Tips and Tricks

• For extra creamy oats, use all milk instead of water. Or, for a lighter bowl, use all water. You can also add a splash more milk or water at the end if your oats get too thick.
• Stir the oats every now and then while simmering. This will prevent them from sticking together and give you the silkiest consistency.
• I always taste the cooked oats after adding the rest of the ingredients. Usually, I’ll add an extra drizzle of maple syrup to make them slightly sweeter.

Chocolate Oatmeal FAQs

Storage

Make ahead: Cook a double or even a triple batch on Sunday and refrigerate it in airtight containers for quick grab-and-go breakfasts all week. You can also make chocolate overnight oats by combining all the ingredients in jars and refrigerating them for up to 3 days.

Refrigerator: The oatmeal is best served hot off the stove, but if you happen to have extras, keep them in an airtight container in the fridge for up to 4 days.

Reheating: Reheat the leftover oats on the stove or in the microwave, adding a splash of milk (or water) to restore their creaminess.