My chocolate oatmeal recipe is a delicious way to enjoy a healthy bowl of oatmeal with just one tablespoon of Rodelle’s Hot Cocoa Mix. This recipe is delicious and filling, and you can customize it with your favorite toppings, fruit, seeds, and nut-free butters. Making chocolate oatmeal is actually inspired by champorado, a Filipino chocolate rice porridge, which is delicious breakfast treat. Please note that Rodelle has updated their allergen advisory for their cocoa products (see below).
Disclaimer: I am a brand ambassador for Rodelle and receive products to use and review. Please check that all ingredients are suitable for your allergies and be sure to ask your medical care team regarding any allergy related questions (I do not share medical advice). As an Amazon Associate I earn from qualifying purchases.
Love Oatmeal Even More
Eating healthy is always part of my life and we might have similar goals or just enjoy a hot breakfast.
Oats are so good for us. We know that eating some oatmeal on a regular basis is good for us. They’re a heart healthy ingredient and has a lot of soluable fiber. A hot bowl of oatmeal is a comforting breakfast on cold mornings.
Make new habits. However, it’s not so easy to adopt new habits. I actually like eggs or leftovers or something savory for breakfast so it hasn’t been my habit to make oatmeal. Except for making Chocolate Chip Cookies aka $250 Cookies Recipe, my container of oatmeal can go untouched for months.
Use a see-through container as a visual reminder. I accidentally bought an OXO POP storage container that was larger than expected. I decided to use it for storing my oatmeal. The see through container is a visual reminder and great for people like me who are fond of a “see-food diet”. I found myself making oatmeal more because I store my oatmeal in a clear container.
Increase satiety. But I also noticed that on the mornings I eat oatmeal for breakfast, I feel hungry by mid-morning. My mom suggested that I add some milk and an egg to make it more filling. Mom is always right and I can last until lunchtime.
Add creative toppings. Topping my bowl of chocolate oatmeal with sliced bananas or other fruit, chopped up dried fruit, seeds, or nut-free butter are also great for variety.
An Oatmeal Version of Champorado
I love to start my day by sharing breakfast with some mom friends. I have two friends in particular and we love to eat Filipino breakfasts. They cared that my sons felt food allergy safe and included at school and school events. I will love them forever for many reasons but they are extra special to me for being my food allergy mom allies. We all need friends like that.
One time, one of my friends asked me “Have you ever had champorado?” I didn’t know the dish, so no? And she said, “We’ll share” and ordered it. I learned that champorado is a rice porridge that is sweetened with a melted chocolate bar and sweetened condensed milk. Yes, it was as good that I wanted to lick my bowl. Unfortunately, that restaurant has a new owner and new menu which does not include champorado. My only option is to make it and I shared an easy recipe using my rice cooker to make champorado, try the recipe!
As I was making my usual oatmeal one day, I wished I was having champorado and bangsilog at a Filipino restaurant with my girlfriends instead. I decided to stir some Rodelle’s hot cocoa mix into my oatmeal. My champorado cravings were satisfied with chocolate oatmeal!!!
Rodelle’s Cocoa Products and Allergen Advisory Update
Rodelle’s hot cocoa mix is made with a dutch processed cocoa with a little bit of vanilla beans. It’s very dark, chocolatey, with vanilla beans and I highly recommend. If their cocoa products don’t work for your allergies, look for a dutch processed cocoa which will be less acidic, less bitter than regular cocoa. Adding one tablespoon of the hot cocoa mix is just enough to be lightly sweetened and have some chocolate flavor. If you want to have more chocolate flavor without any extra sugar, try using Rodelle’s Baking Cocoa instead.
Since I first shared this recipe, Rodelle has an allergen advisory for their baking cocoa and hot cocoa mix. Their cocoa products are produced in a facility that processes milk, wheat, soy, eggs, sesame, almonds and coconut. Please contact them if you have questions or use your preferred brand of cocoa powder. If their cocoa products don’t work for your allergies, look for a dutch processed cocoa which will be less acidic, less bitter than regular cocoa.
I haven’t tried Gerb’s Dutch Processed Cocoa but it’s a trusted brand for people with food allergies. We always have some Vermont’s Nut Free Cocoa at home and that works great for this recipe. I bought some Guittard Organic Cocoa Powder, which has a free from peanuts, tree nuts, and gluten label on it.
Make a More Satisfying Bowl of Oatmeal
Measure!
One thing I learned is that I wasn’t checking the serving size and measuring my dry oatmeal (1/2 cup dry oats per serving). I would just eyeball some oatmeal and made too small of a portion for myself. Also making just one serving following the package instructions helped me learn to eat a full serving.
Add protein rich ingredients and filling toppings
My mom suggested adding milk and an egg which works for me. I cook the oatmeal for about 5 minutes until it’s bubbly. Then I stir in a splash of milk and add an egg and simmer until the egg is cooked through.
If you don’t consume milk or eggs, omit or substitute with a non-dairy milk or some ground flax seeds. Ground flax seed is often used as an egg substitute in baking, so this is a great way to help use up ground flax seed that you might already have at home. Other nut-free, plant-based, protein rich options to consider are sunflower seed butter, chia seeds, pumpkin seeds, etc..
I love bananas and chocolate together (hello Triple Chocolate Banana Bread, Nut Free) and slice a banana to top my oatmeal. Sometimes I stir in blueberries, chopped up dried fruit or fruit bars because we can’t go wrong with fruit.
Allergy Aware Chocolate Oatmeal
This recipe is free of peanuts, tree nuts, soy, fish, shellfish, wheat, and sesame as written. Feel free to omit the egg or milk, or substitute the milk with a non-dairy alternative that suits your dietary needs.
Chocolate Oatmeal Recipe – Filling, Delicious, and Nut-Free
Ingredients
- 1 cup oatmeal
- 2 cups water
- 1/4 cup milk
- 1 egg
- 2 tablespoons hot cocoa mix
- toppings of choice (banana slices, sunflower seed butter, chopped fruit, sunflower, pumpkin, or chia seeds)
Instructions
- In a small saucepan, cook oatmeal and water together on medium heat until the oatmeal is boiling and bubbly (4 minutes). Stir and lower the heat to simmer.1 cup oatmeal, 2 cups water
- Add milk and egg, stir until the egg is mixed in and the oatmeal looks creamy and starts to bubble again. Add hot cocoa and stir until mixed throughly. Serve immediately and add desired toppings.1/4 cup milk, 1 egg, 2 tablespoons hot cocoa mix
Notes
Nutrition
Related Recipes
This chocolate oatmeal recipe is inspired by Make Champorado in a Rice Cooker Recipe, which is a rice porridge made from sweet glutinous rice and chocolate. It’s breakfast dish that reminds me of a dessert, much like Japanese Souffle Pancakes!
I grew up with Chinese rice porridges for breakfast such as Instant Pot Chicken Congee (Chicken Jook) and my very favorite, Century Eggs and Pork Porridge, an Easy Instant Pot Recipe.
Whenever I make Egg White Omelet with a Japanese-Style Salad I know that it’s far from a traditional Japanese breakfast but making a mini-salad is my one takeaway from my time there.
And whenever I make Vietnamese pho, I plan ahead to make a Mung Bean Sprouts and Herb Frittata with any of the leftover mung bean sprouts and herbs.
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