I like this recipe because it comes together quickly and tastes rich and chocolatey without being heavy. I enjoy how customizable it is, depending on my mood or what I have in the kitchen. I also appreciate that it feels comforting and indulgent while still being a nourishing start to the day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup quick-cooking or rolled oats (I like using a 50/50 mix)
2 tablespoons cocoa or cacao powder
1/4 teaspoon salt
2 cups non-dairy milk
1 to 2 tablespoons maple syrup
1/2 teaspoon vanilla extract
1 to 2 tablespoons chia seeds or ground flax, optional
2 tablespoons chopped chocolate or chocolate chips
Optional toppings such as fresh fruit or nut butter
Directions
I start by adding the oats, cocoa powder, and salt to a saucepan over medium heat. I stir until the cocoa powder is evenly mixed with the oats.
I pour in the non-dairy milk, maple syrup, vanilla extract, and chia seeds if I’m using them. I bring everything to a gentle boil, then reduce the heat and let it simmer for 5 to 10 minutes, stirring occasionally.
I cook the oatmeal until it reaches the creamy texture I like, keeping in mind that it thickens a bit as it cools. Once it’s ready, I divide it into bowls and top it with chopped chocolate and any other toppings I’m craving.
Servings and timing
I usually get 1 to 2 servings from this recipe. I spend about 2 minutes prepping and around 10 minutes cooking, so it’s ready in roughly 12 minutes total.
Variations
I sometimes use all quick-cooking oats when I want extra creaminess, or all rolled oats when I want a heartier texture. I swap maple syrup for agave or coconut sugar depending on what I have. When I want it less rich, I replace part of the milk with water.
Storage/reheating
I store leftover oatmeal in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of non-dairy milk or water and warm it on the stovetop or in the microwave, stirring until creamy again.
FAQs
Can I make this oatmeal sugar-free?
I skip the sweetener entirely or use a very small amount, especially if I add sweet toppings like fruit.
What type of oats work best?
I like using a mix of quick-cooking and rolled oats, but either one works depending on the texture I want.
Can I make this without cocoa powder?
I can, but then it won’t have the chocolate flavor that makes this recipe special.
Is this oatmeal filling?
I find it very filling, especially when I add chia seeds, flax, or nut butter.
Can I double the recipe?
I double it easily by using a larger saucepan and stirring more often to prevent sticking.
Conclusion
I keep coming back to this chocolate oatmeal because it’s quick, comforting, and deeply satisfying. I love that it feels like a treat while still being a balanced breakfast, and it’s one recipe I never get tired of making.
