Creamy, rich, and satisfying, this recipe for Chocolate Oatmeal is a decadent-tasting, yet nutritious start to any day! Add marshmallows for a hot cocoa version.
In a small bowl or medium saucepan, whisk the ½ cup with the cocoa powder until dissolved and smooth.
In a medium saucepan, combine the cocoa mixture with the remaining water, milk, maple syrup, and dash of salt. Bring this mixture to a light boil, over medium-high heat, stirring often.
Once the mixture begins to bubble, turn the heat to low and stir in the oats. Simmer, stirring frequently, until the oats are thickened and tender. This will be 1-3 minutes for quick-cooking oats and 5-10 minutes for old-fashioned oats.
Remove the chocolate oatmeal from the heat. Stir in the vanilla extract. Serve with marshmallows if desired.
Notes
Oats: Be sure your oats are gluten-free if needed. And do not use steel-cut oats for this recipe. Milk: Use any milk you like for this chocolate oatmeal. I have used regular milk, coconut milk, and almond milk with great success.Sweetener: I only needed to add ¼ cup of maple syrup to this recipe for Chocolate Oatmeal. If you are used to really sweet things, you can increase the maple syrup up to ½ cup. And feel free to use granulated sugar or honey in place of the maple syrup.