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A bowl of chocolate oatmeal topped with chocolate chunks.
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Chocolate Oatmeal

This creamy Chocolate Oatmeal provides a healthy breakfast treat made with unsweetened cocoa powder and syrup. Gluten-free and vegan.
Course Breakfast
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3
Calories 232kcal
Author Tessa

Ingredients

Optional Toppings

Instructions

  • 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.

Nutrition

Serving: 0.5cup | Calories: 232kcal | Carbohydrates: 44g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 509mg | Potassium: 269mg | Fiber: 6g | Sugar: 13g | Calcium: 154mg | Iron: 2mg