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Decadent double chocolate oatmeal is made with rolled oats mixed with creamy coconut milk, cocoa, lightly sweetened, and topped with chocolate chunks. These creamy chocolate oats are a rich, heavenly breakfast!
I am not going to lie…anytime I can eat some chocolate first thing in the morning, I am SOLD. I love any excuse to eat chocolate! This decadent chocolate oatmeal bowl is all about indulgence for breakfast. It is perfect to serve guests when they are staying in your home for a simple yet gourmet breakfast. They say, “go big or go home” so let’s go BIG. This is such an easy breakfast to whip up and it looks and tastes so delicious!
What ingredients are in Chocolate Oats?
Cocoa Oatmeal starts with rolled oats, your favorite type of milk (if you want to truly indulge, use canned coconut milk), real maple syrup or brown sugar to sweeten, unsweetened cocoa powder, and semi-sweet chocolate. You can even top it with coconut flakes. I used canned coconut milk in my recipe for extra decadence.
- Rolled Oats — I suggest using rolled oats because they are heartier. I use the Trader Joe’s gluten-free oats but you can use any type of rolled oats.
- Milk — use your favorite type of milk to cook in your oatmeal. You can use whole milk (or 2%), unsweetened canned coconut milk, almond milk, and more.
- Salt — this is the flavor enhancer and so important to add to the oatmeal to bring out the flavor.
- Cocoa Powder — use unsweetened cocoa powder like Hershey’s special dark, Trader Joe’s, Callebaut, Ghirardelli and more.
- Real Maple Syrup or Brown Sugar — use your favorite type of sweetener in this recipe.
- Dark Chocolate Chunks — use dark chocolate chunks or semi-sweet chocolate chips. I used the Trader Joe’s Dark Pound Plus Bar.
- Unsweetened Coconut Flakes (optional)
Instructions:
- Start by cooking rolled oats and 1 1/2 cups of your milk of choice (canned coconut milk, unsweetened coconut milk, whole milk, or almond milk) over medium-low heat. Make sure to salt the oatmeal as it brings out the flavor. Cook for about 15 minutes.
- Remove from heat and stir in 100% real maple syrup or brown sugar to sweeten. Stir in unsweetened cocoa powder. Stir in half of the chocolate. After it is mixed together, drizzle in the remaining milk. Taste and sweeten more, if so desired.
- When ready to serve, top with remaining semi-sweet chocolate chunks. Drizzle with more milk, if so desired. Serve with coconut flakes. Serve warm.
Substitutions and Variations:
- Instead of regular cow’s milk, use any type of milk alternatives such as coconut, almond, oat, and soy.
- If you would like to add protein to this oatmeal with chocolate, I would suggest adding unflavored collagen peptides or chocolate protein powder.
- If you prefer a sweeter oatmeal, add more sugar or 100% real maple syrup for added sweetness.
- You can use any type of chocolate — dark, semi-sweet, or milk chocolate. If I am making this for my children, they definitely prefer milk chocolate.
- The oatmeal will definitely soak up the milk. If you want thinner oatmeal, add more milk.
Storage:
Store in an air-tight container until ready to serve. The oatmeal will soak up the milk so when ready to serve, reheat with more milk.
If you are looking for more oatmeal recipes, check out my Oatmeal with Toppings post that lists all kinds of combinations.
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*This recipe is adapted from Chocolate Oatmeal Bowls in The Pretty Dish Cookbook.
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Chocolate Oatmeal
Ingredients
- 1 cup Rolled Oats
- 2 cups Milk (canned coconut milk, whole milk, unsweetened coconut milk, almond milk)
- 1/2 teaspoon Salt
- 2 Tablespoons Unsweetened Cocoa Powder
- 3 Tablespoons Real Maple Syrup or Brown Sugar
- 2 ounces Semi-Sweet or Dark Chocolate Chunks
- 1/4 cup Coconut Flakes (optional)
Instructions
- Start by cooking rolled oats and 1 1/2 cups of your milk of choice (canned coconut milk, unsweetened coconut milk, whole milk, or almond milk) over medium-low heat. Make sure to salt the oatmeal as it brings out the flavor. Cook for about 15 minutes, stirring often.
- Remove from heat and stir in 100% real maple syrup or brown sugar to sweeten. Stir in unsweetened cocoa powder. Stir in half of the chocolate. After it is mixed together, drizzle in remaining milk. Taste and sweeten more, if so desired.
- When ready to serve, top with remaining semi-sweet chocolate chunks. Drizzle with more milk, if so desired. Serve with coconut flakes. Serve warm.
Notes
- Rolled Oats — I suggest using rolled oats because they are heartier. I use the Trader Joe’s gluten-free oats but you can use any type of rolled oats.
- Milk — use your favorite type of milk to cook in your oatmeal. You can use whole milk (or 2%), unsweetened canned coconut milk, almond milk, and more.
- Salt — this is the flavor enhancer and so important to add to the oatmeal to bring out the flavor.
- Cocoa Powder — use unsweetened cocoa powder like Hershey’s special dark, Trader Joe’s, Callebaut, Ghirardelli and more.
- Real Maple Syrup or Brown Sugar — use your favorite type of sweetener in this recipe.
- Dark Chocolate Chunks — use dark chocolate chunks or semi-sweet chocolate chips. I used the Trader Joe’s Dark Pound Plus Bar.
- Unsweetened Coconut Flakes (optional)
- If you would like to add protein to this oatmeal with chocolate, I would suggest adding unflavored collagen peptides or chocolate protein powder.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Go dig in and enjoy a warm, comforting bowl of chocolate oatmeal. You deserve it!
Now this is the kind of breakfast I like! Oatmeal with chocolate!
Love this recipe for breakfast! It tastes like dessert!
Wow! My kids would go crazy over this! I bet it would be a great recipe for overnight oats as well?!