Bring water and almond milk to a boil in a small pot and whisk in oats, salt, cocoa, and maple syrup. Turn the heat down to medium-low or low heat.
Cook for 15-20 until thickened. Remove from heat and stir in vanilla extract.
Store any leftovers in an airtight container in the refrigerator.
Notes
To reheat: Place oatmeal in a microwave-safe bowl with a splash of milk. Heat for 30-second intervals until warm. To reheat on the stovetop, add a splash of milk and heat on low until warm.
To freeze: Store in an airtight container in the freezer for up to 3 months. Place in the refrigerator to thaw the night before or reheat from frozen.
Steel-cut oats can be substituted for rolled oats (also called old-fashioned oats). They take longer to cook, so the cooking time may need to be adjusted accordingly.
Quick oats can be used in place of rolled oats in this recipe. As the name suggests, quick-cooking oats will absorb the liquid and cook faster than rolled oats. Adjust cooking time as needed.