Once the ‘ber months hit (aka October, November, and December) all I want for breakfast is this dark chocolate oatmeal bowl.
It’s creamy, packed with flavor from the vanilla bean paste and cocoa powder, and topped with even more dark chocolate and creamy almond butter. Like, can breakfast even get any better?
And for all my gluten-free girlies, you can easily make this healthy chocolate oatmeal GF by using gluten-free rolled oats.
Ingredients You’ll Need For This Dark Chocolate Oatmeal
Here’s everything you’ll need to make this easy chocolate oatmeal, plus brand recommendations!
- Rolled oats: I love Bob’s Red Mill rolled oats, especially their protein oats. And if you’re gluten-free, One Degree Organics and Bob’s Red Mill both have great GF rolled oats.
- Cocoa powder: Rodelle has an amazing Dutch-processed cocoa powder, as does Whole Foods 365 brand.
- Hemp seeds: I like to add these for an extra protein boost.
- Date syrup: Maple syrup or even coconut sugar would work well as a substitute.
- Cashew milk: I’ve said it before and I’ll say it again. The creamier the milk, the creamier your oats will be. I highly recommend using my homemade cashew milk in this oatmeal for best results.
- Instant espresso: This is optional, but the coffee does help amplify the chocolate flavor and gives you a nice little energy boost in the morning.
- Vanilla paste: Linking my favorite vanilla paste here. It has a little bit of added cane sugar, but since this recipe uses such a small amount, I feel like it’s negligible.
- Kosher salt
- Dark chocolate: Optional, but I like topping my oatmeal with a square of dark chocolate. It just makes it taste so much better! Favorite chocolate brands currently are Blue Stripes Cacao, Hu Chocolate, and Evolved Chocolate.
Even More Oatmeal Bowl Recipes
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Dark Chocolate Oatmeal
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 person 1x
- Category: Breakfast
- Cuisine: American
Description
Once the ‘ber months hit (aka October, November, and December) all I want for breakfast is this dark chocolate oatmeal bowl.
Ingredients
- ½ cup rolled oats
- 1 tbsp cocoa powder
- 1 tbsp hemp seeds
- 2 tbsp date syrup
- 1 tsp vanilla bean paste or vanilla extract
- ¼ tsp instant coffee (optional)
- ¼ tsp kosher salt
- 1 ¼ cup cashew milk
Instructions
- Add all the oatmeal ingredients into a large pot, place on medium-high heat, and bring to a boil. Once boiling, stir the oats and turn down the heat down to medium-low. Let the oatmeal cook away for 5-6 minutes. The longer you let the oatmeal cook, the creamier and softer it’ll be. Feel free to add more milk depending on how thick or thin you like your oatmeal.
- Once the oatmeal is done cooking, pour it into a bowl, and top it with a square of dark chocolate, creamy almond butter, and a splash of cold cashew milk.
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