Chocolate Oatmeal

This chocolate oatmeal is thick, creamy, and tastes JUST like a warm cup of hot cocoa. You can make it on the stovetop OR in the microwave. Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 205kcal

Author Arman Liew

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.

Video

Notes

* I used a homemade sugar free hot cocoa mix. Store bought works just as well.

TO STORE. Leftovers can be stored, covered in an airtight container, in the refrigerator for up to 5 days.

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.

Nutrition