This post may contain affiliate links. See my disclosure policy.
This chocolate oatmeal is thick and creamy and tastes just like a warm cup of hot cocoa. I love that you can make it on the stovetop or in the microwave!
Love oatmeal recipes? Try my overnight oats, instant pot oatmeal, or blueberry oatmeal.
It’s no secret that I love oatmeal for breakfast. If I’m not eating baked oats or protein oatmeal, I’m usually digging into a bowl of chocolate oatmeal.
With a thick, creamy texture and warm hot chocolate flavor, this easy breakfast recipe doesn’t make healthy eating feel like a chore.
Table of Contents
Why I love this recipe
- Naturally vegan and gluten-free. Though you’d never be able to tell by how rich and creamy it is.
- Healthy and filling. Oats are super high in fiber and whole grains, and even cocoa powder has age-fighting antioxidants (source).
- Works for breakfast or dessert. Like my brownie baked oatmeal, this recipe is healthy enough for breakfast yet it’s decadent enough for a late-night treat!
- Multiple cooking methods. I prefer the stovetop because it gives the oats a perfect creamy texture, but I usually use the microwave when I’m short on time. So, I included instructions for both.
Ingredients needed
- Rolled oats. Also known as old fashioned oats. Be sure to use certified gluten free oats if you’d like this recipe to be gluten free.
- Salt. Just a pinch, to bring out the sweetness of the oats.
- Granulated sweetener of choice. Any sweetener can be used. White or brown sugar works well, as do sugar free substitutes.
- Unsweetened cocoa powder. Sifted to ensure there are no clumps. Use dark cocoa powder for a richer flavor.
- Hot chocolate mix. For the hot chocolate flavor, of course! Use a vegan hot chocolate mix to keep the oatmeal vegan.
- Milk of choice. I used unsweetened almond milk to keep these oats vegan, but you can use any type of dairy-free milk, like soy milk or coconut milk.
How to make chocolate oatmeal
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Combine ingredients. In a small saucepan, add the oats, salt, and milk and cook until most of the liquid is absorbed.
Step 2- Whisk. Remove from heat and moving quickly, whisk in the rest of the ingredients. Add extra milk as needed. Then, serve warm.
How to make this in the microwave
If you’d rather make hot chocolate oatmeal in the microwave, you certainly can. Simply combine the oats, salt, and milk in a microwave-safe bowl. Microwave in 30-second intervals until most of the milk is absorbed, then stir in the rest of the ingredients.
Recipe tips and variations
- Experiment with different hot chocolate mixes. Whichever flavor of hot cocoa mix you use will be the predominant flavor in the oatmeal, so play around with different brands to see which one you prefer.
- Cut the carbs. Use a sugar-free sweetener and our sugar-free hot chocolate mix.
- Make protein oats. Use our protein hot chocolate or fold in some nut butter, like peanut butter or almond butter.
- Adjust the oats consistency. If the oats appear too dry, add a few tablespoons of milk to thin it out. If it seems runny, I suggest you wait for a few minutes for the oats to soak up the extra liquid.
Topping and mix-in ideas
While I think this hot chocolate oatmeal is pretty flavorful as is, there are endless topping opportunities. Here are some ideas:
- Chocolate. For more chocolate flavor, fold in some dark chocolate chips or chocolate sauce.
- Spices. Like a teaspoon of vanilla extract, a pinch of salt, dash of cinnamon, or even a dash of cayenne pepper for a Mexican-style hot chocolate.
- Superfoods. Think chopped nuts, seeds, dried fruit, or chia seeds.
- Fresh fruit. Like fresh raspberries, banana slices, or blueberries.
How to store leftovers
To store: Leftovers can be stored, covered in an airtight container, in the refrigerator for up to 5 days. I avoid keeping it any longer as the flavor will not be as intense.
To freeze: Let the oatmeal cool completely, then transfer it to a freezer-safe container and freeze it for up to 6 months.
To reheat: Microwave the oats for 30-40 seconds until warm. Add more milk or water if needed.
More easy oatmeal recipes to try
Chocolate Oatmeal
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 tablespoon cocoa powder
- 2 tablespoon sugar or granulated sweetener of choice
- 2 tablespoon 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 from heat and moving quickly, whisk in the rest of the ingredients. 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, updated and republished April 2024
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 🙂
Can I bake this in the oven? If so what temperature and for how long do I bake it for?
I haven’t tried it, but feel free to experiment!
Arman, Darling! Eating this now. Made with all black cocoa powder. Yum! Thanks for the recipe. xo
Hi Julie! I LOVE that you used black cocoa powder for this 🙂 You are so welcome, have a fantastic Thanksgiving holiday 🙂
Holy chocolate! This is so yummy. I love anything with oats or chocolate. I just made it this morning, and I am now adding it to my weekly breakfast menu. Thank you for sharing.
😀 Fantastic- Thanks so much, Kelly!
Hello! I’ve included this recipe in my list of oat-tastic recipes to check out in my Saturday round-up. Don’t worry: it’s simply a link that takes my readers to your fantastic blog. 🙂 Check it out!
Have a great weekend!
Lauren / The Oatmeal Artist
Hi Lauren! Thanks for that- Off to check it out 🙂
ZOMG.
I mean, I’d eat ice cream whether it’s 95 degrees or 5. Cheers? Hehe.
oh my gee. You’re my idol.
Chocolate Cake Oatmeal?!?! Seriously?! Where have you been all my life 🙂
😀 It’s here now!
Sooooo… I drink smoothies in the dead of winter and eat hot oatmeal in summer. Does that answer your question? 😛 Maybe I need to move to Australia where everything is opposite.
Or just move in with me. We’re two peas in a vegan pod.
While I wouldn’t call myself a real fan I have to defend John Mayer. It’s a girl thing, you know? I can overlook your snarking for the delicious idea of this oatmeal. Still wishing you got to try the cocoa I told you about because I’m sure you’d like it.
Oh, also: I finally went to Hamburg again and got myself vegan sprinkles. Let the sprinkle games begin!
YES! I have a recipe to share next week you’ll NEED to save it for!
Dear Arman, your posts always bring a smile or a good chuckle. Your chocolate oatmeal is decadent to say the least. You have definitely inspired me to step out of my comfort zone and get a bit more creative with my breakfasts. This would be such a treat in the morning and how could you resist healthy chocolate! Have a very happy holiday my friend and blessed New Year to come.
You too, Catherine- It’s been a pleasure enjoying your work this year 🙂
Wait. Chocolate cake but in oatmeal form? That means I can eat it for breakfast, right? Sign me up! And turn off that damn John Mayer!
You betcha! Cheers mate!
I love how jam packed with flavor this is!
🙂 Thanks Rachel!
Super intrigued in adding an egg after you take it off the heat… WHY DON’T I HAVE COCONUT FLOUR AT MY HOUSE IN PITTSBURGH? Ugh, want to try this for brekkie tomorrow!
You NEED the coconut flour!
PS- Swing by LA!
You are funny! I love that dark chocolate oozing out of the bowl, and it is making me hungry!
😀 Thanks so much, Joanne!
Aaaahw I’ll have this ridiculous song stuck in my head now!
This sounds delightful! I’ll save this until I crave something sweet again. Most probably right after Christmas ;-P
😀 YESSSSSS. Although devour all the cottage cheese for me!
LOL. Arman! Your intros always crack me up. I’m sure you hit the nail on the head with what inspired our boy John. This looks amazing as always! The more chocolate, the better. Always.
Thanks buddy- Can’t wait to make it for you in person.
Just kidding, we’re getting burgers.
No waaaaaaaaay! I craved peppermint things in the summer and I still crave pumpkin even though it’s winter! LOL! I’m still really into gingerbread and snickerdoodle foods XD Luckily, chocolate can be enjoyed year-round! Yummy!
🙂 We must have the same genetics haha!
OMG how can this be healthy? That looks amazing but I have a feeling there are a few more calories than my normal boring oatmeal with blueberries? Maybe I could just sprinkle in a few chocolate chips, but knowing me, having chocolate chips in the house is a recipe for disaster! 🙂
It sure is- Definitely a healthy breakfast!
Yum! Looks like tomorrow’s breakfast is planned. Love the chocolate cake concept 🙂
Thanks so much Lauren!
The sprinkles are a nice touch. The chocolate pouring out the sides doesn’t hurt either.
Thanks my dear- Extra chocolate! 🙂
The only thing I like about John Mayer is that whenever a song of his comes on the radio, everyone starts singing in a really raspy voice together. BONDING. I did not know that about coconut flour! I’ll have to get some when I’m shopping today
You need to try it- Game changer!
John Mayer ahhh! Dying. He gets under my skin and can’t stand – too funny 🙂
Thanks Michele!
Sounds like the perfect way to start my day. I’ll eat chocolate cake any season, any time. 🙂
Right? Thanks so much, Blair! 🙂