This post may contain affiliate links. See my disclosure policy.
This cocoa oatmeal is thick, creamy, and tastes JUST like a warm cup of hot chocolate. I love how 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 hot cocoa 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 cocoa 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 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.
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.
- Granola. Try chocolate granola or s’mores granola for the ultimate texture duo.
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– Finally, your excuse to have dessert for breakfast!
- Tiramisu overnight oats– Easily one of my favorite chocolate oatmeal recipes.
- Apple pie oatmeal– Cinnamon-spiced oats that taste EXACTLY like apple pie.
- Cinnamon roll oatmeal– Trust me, no one will be able to resist this decadent oatmeal recipe.
Cocoa 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
- 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.
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 🙂