Chocolate Oatmeal Breakfast Bowl (Printable Recipe)
Creamy chocolate oatmeal with cocoa, nut butter and maple. A warm, energizing and naturally plant-based breakfast.
# Ingredients You'll Need:
→ Base
01 -
1/2 cup rolled oats
02 -
1/2 cup quick oats
03 -
1 tablespoon Dutch-processed cocoa powder
04 -
1 tablespoon ground flaxseed
05 -
1 tablespoon peanut butter
06 -
1 tablespoon maple syrup
07 -
1/8 teaspoon salt
08 -
1 1/2 cups unsweetened almond milk
→ Optional Toppings
09 -
2 tablespoons roasted hazelnuts, crushed
10 -
Banana slices
11 -
Fresh raspberries
12 -
Fresh strawberries
13 -
Dried cherries
14 -
Coconut flakes
15 -
Hemp hearts
16 -
Granola
17 -
Dairy-free chocolate chips
18 -
Plant-based yogurt
# Steps to Follow:
01 -
Preheat oven to 350°F (175°C). Spread raw hazelnuts on a lined baking tray and roast for 8–10 minutes until fragrant. Let cool completely, then rub between hands to remove skins.
02 -
In a saucepan, combine rolled oats, quick oats, cocoa powder, ground flaxseed, peanut butter, maple syrup, salt, and almond milk.
03 -
Bring mixture to a gentle simmer over medium heat, stirring regularly to prevent sticking and encourage thickening. Cook for 5–7 minutes until desired consistency is reached.
04 -
Remove from heat and transfer to serving bowls. Top with roasted hazelnuts and any preferred fruits or toppings.
# Extra Tips:
01 -
For a fudgy consistency, don't skip the nut butter—it enhances both flavor and texture.
02 -
Dutch-processed cocoa yields a deeper color and richer chocolate taste with less bitterness.
03 -
Adjust cooking time or add extra milk to modify oatmeal thickness to your liking.