This 1-pot Creamy Chocolate Oatmeal tastes like dessert, but is a wholesome and healthy breakfast! It’s naturally vegan, gluten-free, and low in sugar, too.
Prep Time:2 Minutes
Cook Time:10 Minutes
Total Time:12 minutes
Yield:Serves 1 to 2 1x
1 cup (90 g) quick-cooking or rolled oats (I like to do a 50–50 mix)
2 tablespoons cocoa or cacao powder
1/4 teaspoon salt
2 cups (475 ml) non-dairy milk
1–2 tablespoons grade A maple syrup*
1/2 teaspoon vanilla extract
1–2 tablespoons chia seeds or ground flax (optional)
2 tablespoons chopped chocolate or chocolate chips
Optional toppings: fresh fruit, nut butter, etc.
Dry Ingredients: add the oats, cocoa powder, and salt to a sauté pan or sauce pan over medium heat. Mix well until the cocoa is incorporated.
Wet Ingredients: add the milk, maple syrup, vanilla, and chia seeds to the pot. Bring to boil, then reduce the heat and simmer for 5 to 10 minutes, stirring occasionally, until the oats have reached your desired texture. Keep in mind that the oatmeal will thicken slightly as it cools.
Serve: divide the oatmeal into serving bowls, then top with chocolate and other toppings, as desired. This recipe is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days. I recommend reheating the leftovers on the stovetop or in the microwave with a splash of water or non-dairy milk, as they will thicken slightly overnight.
Quick-cooking oats will make the final texture more creamy, while rolled oats make it more hearty. I like to use both for the ultimate texture combination!
Sweetener: you can swap the maple syrup for date syrup, agave, brown sugar, coconut sugar, etc.
Non-dairy milk: swap up to half of the milk with water for a less creamy version