Chocolate Oatmeal
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My chocolate oatmeal is thick and creamy, and it tastes like a cup of hot cocoa. It’s easy to make on the stovetop or in the microwave, and a healthy way to have chocolate for breakfast.
Chocolate oatmeal is my excuse to have dessert for breakfast
I love an excuse to have dessert for breakfast, but I also want something that’ll keep me full all morning. That’s exactly why this chocolate oatmeal is on regular rotation.
Instead of relying on lots of sugar, I stir in a little hot chocolate mix for sweetness, then add cocoa powder for an even richer chocolate flavor. It tastes indulgent, but actually keeps me full until lunch. Here’s why it’s a breakfast staple:
- Creamy, thick, and satisfying. Just as any good bowl of oatmeal should be.
- Multiple cooking methods. I usually make it on the stovetop for the creamiest texture, but the microwave is my go-to when I’m short on time.
- Easy to customize. Sometimes I stir in protein powder, fold in chocolate chips, or swap in quick oats for a smoother texture. Confession: my partner actually blends it up like a chocolate smoothie!
★★★★★ REVIEW
“I made this and it was excellent! This is the first time I tried making oatmeal with cocoa, and it works so well. Very creamy.” – Darcy
Table of Contents
Key Ingredients
- Rolled oats. I like the texture of old-fashioned oats, and it keeps you fuller for longer. Quick oats will work, as will steel-cut oats. You’ll need to increase the cooking time if you do the steel-cut ones.
- Salt. Just a pinch to bring out the oats’ sweetness.
- Hot chocolate mix. For sweetness and chocolate flavor. I typically use a no-added-sugar hot cocoa mix (I love Swiss Miss), but any mix is fine.
- Unsweetened cocoa powder. For extra chocolate flavor. For something richer, I love dark cocoa powder.
- Milk. I typically use unsweetened almond milk, but any milk is fine.
How to make chocolate oatmeal
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Add the oats, salt, and milk to a small saucepan. Mix well.
Step 2- Cook on the stovetop until most of the liquid is absorbed.
Step 3- Remove from heat and whisk in the rest of the ingredients.
Step 4- Add extra milk as needed. Add toppings and serve.
Arman’s tips and variations
- Experiment with different hot chocolate mixes. The hot chocolate mix provides most of the sweetness and flavor, so try a few brands to find your favorite. I especially love dark chocolate or chocolate orange (which only comes out during Christmas!).
- Make it sugar free. Use a sugar-free sweetener and our sugar-free hot chocolate mix.
- Boost the protein. Use my protein hot chocolate, stir in a scoop of vanilla or chocolate protein powder, or fold in some nut butter.
- Adjust the consistency. Oatmeal thickens as it sits. If it becomes too thick, stir in a splash of milk. If it seems a little runny, let it rest for a few minutes before serving.
Storage instructions
I find this oatmeal tastes best fresh, but if you have some leftovers, cover it up and refrigerate for up to 3 days. To reheat, add the oats to a saucepan or a microwave-safe bowl, add an extra 1/4 cup of milk, and heat until warm (or microwave for 30-45 seconds).
More easy oatmeal recipes
Chocolate Oatmeal
Video
Ingredients
- 1 cup rolled oats use gluten free if needed
- 1/4 teaspoon salt
- 2 1/4 cups milk I used unsweetened almond milk
- 2 tablespoons cocoa powder
- 2 tablespoons hot chocolate mix homemade or store bought * See notes
Instructions
- In a small saucepan, add your oats, salt, and milk and cook until most of the liquid is absorbed.
- Remove the saucepan from the heat and, moving quickly, whisk in the cocoa powder and hot chocolate powder. Add extra milk as needed.
Microwave method
- In a microwave safe bowl, combine your oats, salt, and milk. Microwave until most of the liquid is absorbed. Whisk in the rest of the ingredients and enjoy.
Notes
Nutrition
Originally published November 2020
What a treat, having chocolate for breakfast! This was super tasty. I used a home made cocoa mix and honey as sweetener.
Oh wow, that sounds wonderful- a homemade cocoa mix is always the best option. Thanks for the lovely review.
I think my favourite carb sources is oatmeal. I often make it “plain” and the taste to me is amazing.
Some days I put cocoa powder or flavour powder. I really enjoy it.
Awesome can’t wait, thankyou.
I made this with cashew milk and it was excellent! This is the first time I tried making oatmeal with cashew milk and it works so well. Very creamy.
Are egg whites ok to use for the overnight version, or does it need to be just flax?
As long it is cooked in first 🙂