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chocolate oatmeal topped with sliced bananas and chia seeds arranged in a smile

Chocolate Oatmeal Recipe - Filling, Delicious, and Nut-Free

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.

Course Breakfast
Cuisine American
Keyword chocolate, chocolate oatmeal, oatmeal
Prep Time 1 minute
Cook Time 6 minutes
Total Time 7 minutes
Servings 2
Calories 250 kcal

Ingredients

  • 1 cup oatmeal
  • 2 cups water
  • 1/4 cup milk
  • 1 egg
  • 2 tablespoons hot cocoa mix Rodelle preferred
  • toppings of choice (banana slices, sunflower seed butter, chopped fruit, sunflower, pumpkin, or chia seeds)

Instructions

  1. 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.

  2. 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.

Recipe Notes

This recipe easily doubles to make four servings in a 2 quart pot (4 tablespoons of hot cocoa mix is equivalent to 1/4 cup). Leftovers can be refrigerated and reheated in the microwave with a splash of milk to make the oatmeal creamy again. Actual calories may vary depending on the toppings you use.