Chocolate Oatmeal

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

1. Why I love this recipe
2. Ingredients needed
3. How to make chocolate oatmeal
4. Recipe tips and variations
5. How to store leftovers
6. More easy oatmeal recipes to try
7. Chocolate Oatmeal (Recipe Card)

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.

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 mix 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.

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

• Carrot cake baked oatmeal
• Tiramisu overnight oats
• Apple pie oatmeal
• Cinnamon roll oatmeal

Originally published November 2020, updated and republished April 2024