Healthy Chocolate Oatmeal
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.I have transformed the “regular bowl of oatmeal” into the most decadent tasting breakfast thanks to my Healthy Chocolate Oatmeal recipe! It’s so easy to make, ready in just 15 minutes, and is the perfect recipe for adults and kids alike. I promise, it’s so delicious that it will get any picky eater to love oatmeal.
It’s no secret that I love my morning oatmeal, and I’m always looking for ways to spice it up to make my breakfasts more interesting and fun. I also like using oatmeal as a base to recreate some of my favorite sweet treats like banana bread oatmeal and pumpkin spice oatmeal. The possibilities really are endless.
When my kids got tired of oatmeal, I decided to try to make oatmeal that tasted like their favorite dessert at the time – chocolate. Thanks to my secret ingredient combination, I’m happy to share that this recipe was a total success. Not only does it satisfy my sweet tooth but my kids love it too!
👩🏽🍳 Why I Love This Recipe
How could I not love this healthy chocolate oatmeal? It’s impossible! It’s super satisfying and hearty with the oats, and the best part? It tastes a little like dessert. 😉 My secret ingredient is unsweetened cocoa powder combined with just a little bit of maple syrup, which makes this recipe taste sweet with only 3 grams of sugar per serving.
I appreciate how easy it is to make, and that I can whip up a huge batch for my whole family in no time. It also happens to be naturally gluten-free and easy to make vegan with just one simple swap (see my suggestions below on how to do this!)
My chocolate oats are loaded with fiber and protein, keeping me full right up until lunch, making those mid-morning snack cravings much less tempting! And did I mention that it’s healthy? This recipe is SO good for you! The oats are rich in soluble fiber, B vitamins, other vitamins and minerals. They are also low-glycemic so can improve blood sugar control, and are heart-healthy too.
The best part about this recipe is how much my kids love it, and how accessible it is for picky eaters. If your kids like chocolate milk, they likely will enjoy this chocolate oatmeal. Both of my kids were picky when it came to oatmeal, but these chocolate oats turned them into total oatmeal lovers.
And if you want to make it more decadent (and like a “dessert for breakfast” treat), you can always top their bowls with just a few dark chocolate chips. When I make it that way, my kids gobble it up!
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🥘 Ingredients
I keep it simple with just a few basic ingredients to make this heart-healthy chocolate oatmeal! Here’s what you’ll need:
Gluten Free Rolled Oats: I cook these with 1.5 cups of water. I like using rolled oats better than steel-cut oats or quick-cooking oats because it gives this breakfast a nice creamy and hearty consistency. I also like using gluten-free certified rolled oats because they’re guaranteed to not have any cross-contamination, but you can use regular rolled oats too.
Unsweetened Cocoa Powder: Make sure you’re choosing the unsweetened variety with just one ingredient (cocoa powder). Hot chocolate mix or sweetened cocoa will make this recipe way too sweet and it won’t be as healthy.
Milk: I used low fat organic milk, but I have also made this with non-dairy milk and it turns out great!
Mix-Ins: I like to add in chopped walnuts and ground flaxseed for a slight nutty flavor, added texture and healthy fats.
Optional Sweetener: While it’s not essential, I find it really enhances the flavor and makes it more kid-friendly. Just a drizzle of maple syrup goes a long way, you don’t need much.
Spices: A dash of cinnamon and a pinch of salt help bring out the chocolate flavor in my healthy chocolate oatmeal. Sometimes I also add a little bit of vanilla extract to bring out the sweetness even more.
Swaps
Milk: I have tested this recipe with dairy-free milk options like coconut milk, unsweetened almond milk, soy milk, and oat milk, and they all taste delicious in this dish.
Sweetener: Sometimes I switch it up with brown sugar, honey, or coconut sugar, they all work perfectly in this recipe.
🔪 How To Make
Making my Healthy Chocolate Oatmeal is always a joy, especially knowing how excited my kids are for breakfast! Here’s how I make it:
Cook Oats: I first cook my oats with 1.5 cups of water until the oats are fluffy and all the water has disappeared. The best way to do this is cook the oats for 2 minutes in the microwave, then stir oats, then cook again for 2 more minutes.
Add Spices: I like to add the cocoa powder and cinnamon to the cooked oats while they are still hot, I find they “melt” into the oatmeal better that way.
Combine: I stir until everything is fully combined, and my oats have a deep chocolatey color.
Add Nuts: Then I add the walnuts, milk (you can add as much milk as you like – I use about 1/2 a cup to give the oats a nice creamy consistency), and sweetener if using, and stir to combine.
Add Flaxseeds: I stir in the flaxseeds, and heat again for 1-2 minutes until the oatmeal is hot! I typically like super hot oatmeal but you can heat it for less time if you want just warm oats.
Serve: I always serve this bowl of chocolate oatmeal warm, and with additional toppings if I’m in the mood for it! (See my suggestions below on topping ideas for these oats).
💭 Expert Tips
My #1 Secret Tip for making my Healthy Chocolate Oatmeal recipe is to make sure you cook the oats properly, and be mindful of the water-to-oats ratio!
Too much water will make the oats mushy, too little will make the oats tough. I also like to ensure that I’ve cooked the oats long enough in the microwave until they’re soft and creamy – sometimes I have to adjust the cooking time or stir the oats and cook again, depending on the brand of oats I’m using.
Other Tips To Keep In Mind:
- Other Oats: I recommend avoiding instant oatmeal, since it’s higher glycemic and most instant oatmeal in packets have added sugars. If you prefer to use steel cut oats, I recommend cooking them on the stovetop or the Instant Pot first, because they turn out much better that way!
- Double This Recipe: You can easily cook a double batch of these chocolate oats in the microwave, just be sure to use a larger glass container to cook them in. You can also use the stovetop to cook a large batch!
- Make It Vegan: To make this breakfast vegan, use a plant based non-dairy milk and use my vegan honey (or use maple syrup or coconut sugar).
📖 Variations
I love how versatile this healthy chocolate oatmeal recipe is! Depending on my mood, I can switch things up with different flavors to keep it exciting. Here are a few of my favorite variations to make it even more delicious.
Peanut Butter Chocolate Oatmeal: I love stirring in a tablespoon of peanut butter while cooking, it makes it so creamy and adds a nutty twist. My pumpkin seed butter also takes it to the next level.
Mocha Oatmeal: When I need an extra kick, I add a teaspoon of instant coffee to the mix. It turns my chocolate oatmeal into a rich, mocha-flavored breakfast treat.
Berry Chocolate Oatmeal: Sometimes I toss in a handful of berries while it’s cooking. The juicy bursts of fruit with the chocolate are absolutely amazing.
🍽 Serving Suggestions
I like starting my day with my healthy oatmeal, it is creamy and delicious on its own, but I love adding toppings to take it to the next level.
Toppings I Love
I like to mix it up with a variety of delicious options. Some of my favorites are nuts like almonds, peanuts, or cashews, a dollop of Vegan Nutella, or a sprinkle of dark chocolate chips. I also love adding a pinch of sea salt, my low-sugar granola for crunch, or seeds like hemp, chia, pumpkin, or sunflower seeds to pack in extra nutrients.
How I Enjoy It
I usually enjoy this recipe for breakfast alongside my favorite breakfast fruit salad and a warm cup of tea. On days when I feel like treating myself, I pair it with my homemade honey latte, it’s the perfect cozy combo.
🧊 Storage Directions
Refrigeration: Let the oats cool and transfer them to an airtight container. I typically store them in the fridge for up to 2 days.
Freezing: I personally don’t like the consistency of oats when frozen and reheated — I find that they become mushy. So I don’t recommend freezing this recipe.
Reheating: Reheat in the microwave until warmed through.
❓Recipe FAQs
What can I do if my oatmeal is too thick or too runny?
If my oatmeal turns out too thick, I just add a splash of warm water, milk, or plant-based milk and stir until it’s the perfect consistency. If it’s too runny, I let it cook a bit longer over low heat, stirring often, or I’ll mix in something like nut butter or protein powder to help thicken it up.
Can I modify this recipe for toddlers or babies?
Absolutely! For young toddlers (age 1-4 years), I recommend omitting the walnuts and using nut butter instead (assuming your child doesn’t have any nut allergies), and reducing the amount of cocoa powder, cinnamon, salt, and sweetener you use.
For babies aged 6-12 months, I recommend grinding up rolled oats in the food processor and cooking it the same way you’d cook whole oats – just to make it easier for little ones to “chew,” using breastmilk or formula instead of regular milk or plant-based milk, omitting the walnuts, sweetener, and salt, and reducing the amount of cocoa powder and cinnamon you use.
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🎥 Watch How to Make It
Healthy Chocolate Oatmeal
I have transformed the "regular bowl of oatmeal" into the most decadent tasting breakfast thanks to my Healthy Chocolate Oatmeal recipe! It's so easy to make, ready in just 15 minutes, and is the perfect recipe for adults and kids alike. I promise, it's so delicious that it will get any picky eater to love oatmeal.
Servings: 1 serving
Calories: 293.5kcal
Ingredients
- ½ cup gluten-free rolled oats
- 1½ cups water
- 1 tsp unsweetened cocoa powder
- ¼ tsp ground cinnamon
- ½ cup low-fat organic milk or any unsweetened, plant based milk
- 1 tbsp chopped walnuts
- 1 tbsp ground flax seed
- ½ tsp maple syrup, honey, coconut sugar, or brown sugar (optional)
- 1 pinch salt
Equipment
Instructions
- Cook the oats with 1½ cups of water and the pinch of salt until the oats are fluffy and all the water has disappeared (I do this by cooking it for 2 minutes in the microwave, stirring, and cooking it for 2 more minutes, and then letting it sit for another 5 minutes.)
- Add the cocoa powder and cinnamon to the cooked oats while they are still hot.
- Stir until everything is fully combined, and your oats have a deep chocolatey color.
- Add the walnuts, and the milk (you can add as much milk as you like – I use about ½ a cup to give the oats a nice creamy consistency)
- Add the honey and stir to combine.
- Stir in the flaxseeds, and heat again for 1-2 minutes until the oatmeal is the temperature you like!
Notes
- My #1 Secret Tip for making my Healthy Chocolate Oatmeal recipe is to make sure you cook the oats properly, and be mindful of the water-to-oats ratio! Too much water will make the oats mushy, too little will make the oats tough. I also like to ensure that I’ve cooked the oats long enough in the microwave until they’re soft and creamy – sometimes I have to adjust the cooking time or stir the oats and cook again, depending on the brand of oats I’m using.
- I recommend avoiding instant oatmeal, since it’s higher glycemic and most instant oatmeal in packets have added sugars. If you prefer to use steel cut oats, I recommend cooking them on the stovetop or the Instant Pot first, because they turn out much better that way!
- You can easily cook a double batch of these chocolate oats in the microwave, just be sure to use a larger glass container to cook them in. You can also use the stovetop to cook a large batch!
- To make this breakfast vegan, use a plant based non-dairy milk and use my vegan honey (or use maple syrup or coconut sugar).
Nutrition
Calories: 293.5kcal | Protein: 12.1g | Fat: 11.6g | Saturated Fat: 1.6g | Cholesterol: 6mg | Sodium: 209mg | Potassium: 242mg | Fiber: 7g | Sugar: 10g
Looks really yummy. I think kids would love it. Thanks for sharing!
Thanks! Enjoy!
Looks delicious. Tomorrow’s breakfast menu is decided! 🙂
Woohoo!! Enjoy Karina! 🙂
I JUST CAME ACROSS YOUR PAGE TODAY AND AM SO GLAD I DID. I CAN’T WAIT TO MAKE BROWNIE OATMEAL TOMORROW FOR BREAKFAST. i HAVE TRIED DIFFERENT IDEAS BUT THIS HAS ME DROOLING. AND I AM LOOKING AT OTHER RECIPES AND EXCITED TO EAT HEALTHY …
Oh great! Thanks for commenting Patti, it’s so nice to “meet” you! Let me know how you like this recipe when you try it at home!
That’s great! I’m not really a good cook, but I try my best for my family. Whenever I see such recipes, I’m thrilled 🙂 Thank you for helpful Nutritional Info
That’s wonderful Dragana! Hope you and your family like this recipe!
Tried it this morning and I loved it!
The unsweetened cocoa I powder gave it a chocolatey taste, and I could actually taste cinnamon, yumm
Woohoo! I’m so glad you liked this recipe! This is one of my morning staples too 🙂
This looks great- can’t wait to try it! If anyone else out there has a child like mine who refuses all forms of milk, I make my daughter oatmeal using only milk as the liquid without any water and she actually loves it. Also, anyone with thoughts on substituting the walnuts for something else that would add texture and nutty-ish ness? My daughter is allergic to walnuts (and peanuts, and pecans, and we’re figuring out the rest of the tree nuts right now with an allergist). Thoughts on a seed or something like that that would work?
Thanks Abby! That’s a great tip about the milk btw! 🙂 Regarding a non-nut walnut substitution — you could try sunflower seeds! Or even whole flax seeds. I’m not sure how the sunflower seeds would taste with the chocolate flavor but it’s worth a shot. Hope that helps!
Oh my! I was so sick of my daily morning oats routine that I was ready to give it up until I decided to look for something to make taste different. This is simply fantastic. I fell in love with oats again 🙂
Awwww that is so great to hear Senna!! I love oats but I definitely need to mix things up every now and then. So happy this recipe did the trick for you! 🙂
Tried this today 🙂 It was delicious!!! I didn’t have stevia on hand so I used organic sugar. Not the healthiest option but ya use what ya got lol.
Yaay! I’m so glad you liked it! And you know, organic sugar isn’t the worst thing – as long as you use it in moderation (e.g. 1-2 tsp is totally fine!) 🙂
This looks absolutely delicious! Can’t wait to try it!
Thank you so much! 🙂 I’m sure you will love it!
Thanks Anjali for a great recipe!
I made it for my husband and I last Saturday morning and he enjoyed it so much that we had it again for breakfast on Sunday! I used almond milk and a little maple syrup rather than stevia. Really like the walnuts in it. I have only just started reading your blog and find it very interesting and inspiring and it is great to find someone else with a passion for healthy eating and a desire to encourage other people in that too. I have just started my own blog on this subject too (five star fuel).
Hi Carol!! Thank you so much – it’s so nice to “meet” you! 🙂 I’m so glad you and your husband loved this recipe – I seriously eat it all the time – I can’t get enough of it! Love your substitutions too – thanks again!
This recipe is both healthy and delicious and includes some of my favorite foods: cocoa(chocolate) and oatmeal, it is very good with honey added also.Thank you for giving me some ideas for a breakfast :).
Have a nice day,
Adon.
Thanks Adon!! I’m sure you will love this recipe – and yes!! It tastes great with honey added as well 🙂 Hope you have a great day too!
This is seriously the most delicious-sounding oatmeal I’ve ever heard of!! I am also an oatmeal lover and I love, love, love your ideas for different flavors that sound so yummy and still healthy. I cannot wait to give this a try. Thank you so much for sharing this recipe 🙂
Thank you so much!! I cannot wait to hear how you like this recipe – given your love for oatmeal – I am sure you will love it! 🙂
I just made this for breakfast–yum! I’d never used Stevia before–where has that been all my life? I actually think next time I’d back off to one packet. And I think I will try adding some instant espresso powder, too, just to see what happens. What a great way to get all of the goodness of chocolate without all the badness of chocolate.
Yay! I’m so glad you liked this recipe Terri! And yeah – I love stevia – it’s the only sweetener I’ll use because it’s natural. Love the idea of adding instant espresso powder – I will have to try that next time!
OMG yummy!!!
Thanks Trina!! I’m sure you’ll love this recipe!
LOVED ur falafel recipe 🙂
quick question why do you use organic and not regular milk?
Thanks Priti! To your question – I like using organic milk vs. regular milk for a few reasons. 1) I think it tastes better 🙂 2) non-organic milk often comes from cows who have received a genetically-engineered hormone called Recombinant Bovine Growth Hormone (rBGH), and the milk from those cows likely contains hormones and other things you probably don’t want in your milk and 3) I believe cows on organic farms are treated better than regular dairy farm cows (but I don’t have any facts to back this up, it’s just what I’ve heard). So for all of those reasons, I prefer to buy organic (it’s basically the same rationale that I use when I buy organic produce – it is grown naturally, isn’t genetically modified, and doesn’t have pesticides or chemicals on it). Hope that helps!
OMG! Going to try this now!!! You had me at chocolate brownies and I have been looking for a way to add fun flavor to oatmeal without the unnecessary calories and fat. Luckily I have cocoa powder and truvia. No nuts (I ate my almonds last night as a snack) and instead of cow’s milk, I’ll be using almond milk. . . .
excited to try this!
So I tired this, with truvia, no nuts, and almond milk. It was pretty good! Definitely better than my usual oatmeal!
Woohoo! I’m so glad to hear that Brock!
Haha – that’s awesome – and I promise this will taste just like a chocolate brownie! Almond milk will be delicious in this as well – let me know how you ended up liking it! 🙂