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Each bite of this chocolate oatmeal is rich and fudgy. A naturally vegan breakfast loaded with cocoa, maple syrup and nut butter.
There is nothing quite as amazing as a large bowl of warm oats in the morning. It’s the one breakfast that fills me up and leaves me feeling energized. I think a big part of it has to do with the fact that I have learned ways to make them extra satisfying.
This bowl of chocolate oatmeal is exactly that. It’s chocolatey for all my chocolate lovers, rich in flavor and loaded with nutritious ingredients. Now let’s dive into this dreamy bowl of chocolate goodness.
Showing all 7 ingredients needed to make this bowl including cocoa powder, oats, milk, maple syrup, flaxseed and peanut butter.
Key Ingredients and Substitutions
- Oats: We use both rolled and quick oats to make the perfect porridge consistency that’s just the right amount of thickness. Please feel free to use just rolled oats if desired or pulse 1/2 cup rolled oats to get homemade quick oats. Ensure gluten-free if following gluten-free diet.
- Cocoa Powder: For a decadent and rich tasting chocolate oatmeal, use Dutch-processed cocoa powder. If you don’t have that, you can still use other cocoa powders, just make sure they are unsweetened.
- Maple Syrup: Just for a touch of sweetness to balance the bitter flavors of the cocoa powder.
- Nut Butter: To make this more budget-friendly, I used peanut butter. You can use a more neutral nut or seed butter as desired.
- Unsweetened Plant-Based Milk: I used almond milk, but use your favorite milk as desired. Using a soy or pea-protein based milk can help increase the protein of this breakfast even more.
- Salt: This is actually really important and helps to counter the bitterness of the chocolate and give it that right bite of flavor.
- Hazelnuts: I consider this an optional ingredient, but I absolutely love this oatmeal with some crush roasted hazelnuts on top to give me those decadent flavor memories of enjoying Ferrero Rocher chocolates.
How to Make Chocolate Oatmeal
- Step 1:
- Roast some raw hazelnuts on a lined baking tray in the oven, then allow to cool. While the hazelnuts cool, cook your oatmeal.
- Step 2:
- When the nuts have reached room temperature, roll them between your hands to remove the excess skins before using.
- Step 3:
- Add the remaining ingredients to a sauce pan and bring to a simmer, stirring regularly to help release the starches in the oats to help thicken it. After a few minutes, remove from the stove top and serve topped with fruit and the roasted hazelnuts.
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Tips for the Perfect Bowl
Use Dutch-processed cocoa for best results. This specific processing neutralizes the acidity of the cocoa powder resulting in less bitterness and a richer color. You can read more about the differences from this article here.
Adjust the consistency of your oats to your preference. If you like it more loose cook for a little less time before it gets to thick. If it’s too thick, add a splash or more of milk to help loosen it up.
For the best fudgy consistency, don’t leave out the nut or seed butter. It really makes a difference in taste and texture.
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The Best Toppings for Your Breakfast Bowl
Feel free to top however you desire. I do have some suggestions to help compliment all the flavors in your oatmeal bowl. Pick and choose any of the following to help change it up.
- Roasted Hazelnuts
- Banana Slices
- Raspberries
- Strawberries
- Dried Cherries
- Coconut Flakes
- Hemp Hearts
- Nut or Seed Spreads
- Granola
- Dairy Free Chocolate Chips
- Plant-Based Yogurt
Frequently Asked Questions About Recipes
- → Can I use only rolled oats instead of a mix?
Yes, you can use only rolled oats. For a creamier texture, pulse some in a blender to mimic quick oats.
- → Is it necessary to use Dutch-processed cocoa?
While not required, Dutch-processed cocoa gives a richer flavor and darker color. Regular cocoa works too but may be more bitter.
- → Can I make this oatmeal ahead of time?
Yes, it's great for meal prep. Store in the fridge for up to 4 days and reheat with a splash of milk to loosen the texture.
- → What plant-based milk works best?
Almond, soy, oat, or pea-based milk all work well. Soy or pea milk adds extra protein.
- → What toppings go well with this oatmeal?
Roasted hazelnuts, banana slices, berries, coconut flakes, nut butter, granola, and dairy-free chocolate chips all pair wonderfully.
- → How do I make it more fudgy?
Be sure to include nut or seed butter and stir well while cooking to help release the oats’ starches.