If you found this recipe, you probably love chocolate. Well you’ve come to the right place because I’ve got lots of great reasons to eat oatmeal, even chocolate oatmeal. Check out some of the best ones right here. Then keep reading and I’ll share my delicious recipe with you.

Five reasons why I’m eating more oatmeal.

#1 It’s one of the healthy superfoods! Oatmeal has a tremendous list of benefits, starting with being high in dietary fiber, antioxidants, gluten-free, and reduces cholesterol. There’s way more.

#2 It’s really filling and provides a great energy boost to launch my day. Oats, whether they be old fashioned, rolled, steel-cut, or flour, provide low glycemic index carbohydrates to most efficiently fuel our bodies. I’m focused and productive, without feeling a need to snack all day or overindulge at lunch.

#3 Oatmeal allows for creative customization. What are your favorite flavor combinations? Whether they be sweet, savory, or somewhere in between, there’s a good chance oats can make it delicious. Personally, I like oatmeal that’s a little sweet, with nuts and fresh, frozen, or dried fruit. Further, I love variety. Chocolate. Blueberry. Cheddar. Sriracha. Avocado. Raisin. Make it however it best serves your needs that day.

#4 Making a bowl of oatmeal costs almost nothing. A huge canister costs me like $4 and can be found at just about any grocery store. It can easily be enhanced with pantry staples such as walnuts, flaxseed, maple syrup, bananas, or frozen strawberries. Just one cup easily makes two servings. If you’re just making meals for yourself, those leftovers will make your dollars stretch even further.

#5 It’s quick and easy to make a bowl of oatmeal. Starting from scratch, if you have a stove top and a pan, or even just a microwave and a bowl you can make oatmeal. Within 5-15 minutes, breakfast is served. To make things even more convenient, oatmeal stores easily for a quick bowl of leftovers within a few days of making them. That makes meal prep a viable option. Overnight oats, an make ahead version, can typically be eaten right out of the fridge without heating at all!

Let’s Talk about this Chocolate Oatmeal Recipe

I knew when I started making oatmeal recipes that I wanted to make a chocolate version. Because, why not? Especially if it’s dark chocolate, coconut, and almonds! Nutrient dense energy to get your day started off right. Plus the flavors complement each other so perfectly that I just had to put these three together.

Ingredients for Making Chocolate Oatmeal

OATS – Old Fashioned or Rolled Oats. But Steel-cut would work great too. They just take longer to cook. Oats are super easy to cook either on the stove top or in a microwave.

HOT WATER (or milk) – It’s recommended to use twice as much water as oats to fully saturate the grain without making them too soggy. Using hot water will reduce the amount of time it takes to boil. But if you’re using cold water or milk, that’s perfectly fine. Just give yourself a few extra minutes to prepare your meal.

COCOA – For this recipe, I wanted to use dark chocolate, so I used Hershey’s Cocoa, Special Dark “Dutch Processed” 100% Cacao powder. This is the healthier, vegan version of chocolate. Plus it pairs especially well with the other ingredients. It’s not always easy to find though. Regular unsweetened cocoa works great as a substitute.

COCONUT – I chose shredded coconut for this recipe because I wanted to add texture and chewiness. They are also pretty easy to find in the bakery isle. Most however, are sweetened. I’m okay with that because I have control over how much additional sugar I add. Also, if you don’t like the long strands of coconut, consider giving them a chop or two so they are a little easier to consume.

BANANA – This versatile fruit adds much needed bulk, bite, creaminess, and sweetness to oatmeal. I picked up this hack from Sadia of Pick Up Limes, and now I use it in every bowl. They also look so beautiful as a garnish. Remember, the more ripe, the more sweet. This is a great recipe to add those ugly, spotted bananas.

ALMONDS – Whether you prefer whole, chopped, or slivered almonds, these are a crunchy, nutritious addition to your breakfast bowl. The flavors also go so well with the dark chocolate and coconut. But if you’re not a fan, or have other nuts such as walnuts, pine nuts, or pecans instead, go for it!

MAPLE SYRUP – I prefer maple syrup for oatmeal because it’s an easy way to add some additional sweetness. But of course, granulated or brown sugar would work well too. I use 2 tablespoons of maple syrup in this recipe. That may be too much for you, or not enough! Be sure to taste your oatmeal before adding sweeteners.

SALT – I use kosher salt for my recipes. A little goes a long way. Before adding any salt, taste your oats when they are close to done. If the flavor of the oats and chocolate seem like they are under performing, add a 1/4 teaspoon, stir, then taste again. If you like it, serve it. I like 1/2 teaspoon of kosher salt because I find it elevates the flavors and better balances the sweetness of the banana, coconut, and maple syrup.

CHOCOLATE CURLS – Add some pizzaz to your bowl! This of course is a completely optional garnish. But if you have a bar of dark chocolate on hand, place it in the microwave for about 10 seconds to slightly soften it, then gently (and carefully) peel the side of the bar with a vegetable peeler. If the bar is warm enough, the curls should have some length to them. If you just have unattractive fragments, try warming the bar for another 10 seconds. If on the other hand the bar is too mushy, place the bar in the fridge or freezer for a few minutes to let it reset. Then try again.

How to Make Chocolate Oatmeal

To a medium saucepan, add 1 cup of old fashioned oats or rolled oats, plus 2 cups of milk or hot water. Turn the burner up to high. Once it starts to bubble, turn the heat down to medium-low for about 5 minutes, or until the oats look thick, creamy and taste fully cooked.

While waiting for the oats to come up to a brief boil, start adding ingredients. Stir in the cocoa powder and watch the oats turn chocolatey dark brown. Add banana slices so they can start to breakdown and add lots of creaminess. Next, toss in coconut and almonds. Fold them in with the oats and banana.

Once the oats are just about fully cooked, it’s time to add some sweetness and saltiness. This is where the cocoa really starts to shine.

Everyone has their own preference, so start by tasting the oatmeal. Add the syrup and salt as you see fit. I find that 2 tablespoons of maple syrup gives the cocoa some sweetness, but not too sweet. A 1/2 teaspoon of kosher salt gives the dish just the right balance and brings out the full flavor of the ingredients.

Pour about half the oats into a cereal bowl. Add as many additional banana slices, coconut and almonds as you would like for garnish. And if you really want it fancy, shave some chocolate curls onto the bowl like confetti.

FAQ About Chocolate Oatmeal

What is the ratio of water to oats for oatmeal?

It’s recommended for oatmeal to use a 2 to 1 ratio of water to oats. I use this ratio in my recipes and it works every time! It provides just the right amount of moisture to make the oats creamy and cook quickly. I’ve found that using much more and my oats are swimming in a soup. When using less, my oats are still grainy and don’t fully cook.

Can I use milk instead of water?

Of course! Any milk will do. Whole, 2%, skim, plant milks all make for creamy, delicious oatmeal. They also bring with them their own flavors. So keep that in mind. I opted for water because I can make it hot right out of the tap, and it’s zero calories.

Can I use 100% natural cocoa instead of “Dutch Processed”?

Absolutely! Use whatever cocoa powder you have in your pantry. I used Dutch processed for this recipe because of its dark brown color and rich flavor. You can find out more about the differences here.

Did you make this dish? Share your experience with us below in the comments and pictures on Instagram @theflavorfanatic1.

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