Chocolate Oatmeal
A quick, comforting chocolate oatmeal made with rolled oats, cocoa, and maple syrup. Ready in about 8 minutes on the stovetop.
Servings: 2 servings
Ingredients
Ingredients
- 1/2 cupold fashioned rolled oats
- 3/4 cupunsweetened almond milkor milk of choice
- 3/4 cupwater
- 1/4 teaspoonkosher salt
- 2 tablespoonscocoa powder
- 1 tablespoonmaple syrup plus additional as desired
- 1/2 teaspoonground cinnamon
- 1/8 teaspoonground cardamomoptional; will add more warmth
- Optional toppings:chocolate chips yogurt, milk
Instructions
Instructions
- In a medium saucepan combine ½ cup old fashioned rolled oats, ¾ cup unsweetened almond milk (or milk of choice), ¾ cup water, and ¼ teaspoon kosher salt.
- Heat over medium-high, stirring occasionally, until the mixture comes to a gentle boil.
- Reduce heat to low, cover, and simmer, stirring occasionally to prevent sticking, until the oats are thickened and tender, about 8 minutes.
- Remove from heat and stir in 2 tablespoons cocoa powder, 1 tablespoon maple syrup, ½ teaspoon ground cinnamon, and 1/8 teaspoon ground cardamom (if using). Stir vigorously until fully combined and smooth. Taste and add additional maple syrup as desired.
- If the oatmeal is thicker than you like, loosen with a splash of milk or water to reach your preferred consistency.
- Serve immediately with optional toppings (chocolate chips, yogurt, and/or extra milk).
Equipment
- Saucepan
- Stirring spoon
Notes
TO STORE: Store leftover oatmeal in an airtight container in the refrigerator for up to 5 days.
TO REHEAT: Warm the oatmeal in a microwave-safe bowl with a splash of milk to rehydrate the oats for 30-second increments, stirring after each. You may also warm gently over low heat on the stovetop with a splash of milk until heated through.
TO FREEZE: Chocolate oatmeal may be frozen for up to 6 months when kept in an airtight container. To thaw, transfer the oats to the fridge overnight or warm in the microwave for a few minutes with a splash of milk to rehydrate.
TO REHEAT: Warm the oatmeal in a microwave-safe bowl with a splash of milk to rehydrate the oats for 30-second increments, stirring after each. You may also warm gently over low heat on the stovetop with a splash of milk until heated through.
TO FREEZE: Chocolate oatmeal may be frozen for up to 6 months when kept in an airtight container. To thaw, transfer the oats to the fridge overnight or warm in the microwave for a few minutes with a splash of milk to rehydrate.