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This dark chocolate oatmeal recipe is a healthy hot breakfast that tastes just like a fudge brownie! Healthy, easy, gluten-free, and ready in just 15 minutes, this is how to start the day right!It's no secret that I love 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 Pie Oatmeal. The possibilities really are endless.
So why not make oatmeal that tastes like you're eating a delicious, decadent chocolate brownie?
Here is my recipe for Dark Chocolate Oatmeal. I promise, you will love it. It has become a regular staple in my breakfast rotation.
Kitchen Tools and Equipment You'll Need to Make This Chocolate Oatmeal Recipe
What Makes This Chocolate Oatmeal Recipe Healthy?
This recipe only has about 300 calories, and 3g added sugar (0g added sugar if you choose not to use honey!) It also has 7g fiber and 12g protein per serving, which is guaranteed to keep you full. This is the kind of breakfast that will keep you feeling satisfied, so those mid morning snacks won't be as much of a temptation! This recipe also has:
- Whole Grains: The oats in this recipe are rich in B vitamins, iron and magnesium. They are also low-glycemic so can improve blood sugar control, and are heart-healthy too! And to make this recipe gluten-free, all you need to do is use gluten-free certified oats!
- Cocoa Powder: Unsweetened cocoa powder is the secret ingredient in this recipe. Rich in polyphenols and antioxidants, it's amazing that such a nutritious ingredient can make this recipe taste like dessert!
- Healthy Fats: The walnuts in this recipe provide fiber, protein and healthy omega 3 fats!
How to make Chocolate Brownie Oatmeal - step by step
Step 1: Cook the oats with 1.5 cups of water 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.)
Step 2: Add the cocoa powder and cinnamon to the cooked oats while they are still hot.
Step 3: Stir until everything is fully combined, and your oats have a deep chocolatey color.
Step 4: Add the walnuts, and the 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)
Step 5: Add the honey, and stir to combine.
Step 6: Stir in the flaxseeds, and heat again for 1-2 minutes until the oatmeal is the temperature you like!
What To Serve With This Dark Chocolate Oatmeal
This dish is delicious on it's own, but you can top with all kinds of ingredients - get creative! Here are some ideas:
- Nuts (Peanuts, Almonds, Cashews, etc.)
- Peanut Butter (or any nut butter you like!)
- Dark chocolate chips
- Sea Salt
- Banana Slices
- Fresh Blueberries or Strawberries
- A low-sugar Granola like this one
- Seeds (hemp seeds, chia seeds, pumpkin or sunflower seeds)
Is Oatmeal Healthier Than Cereal?
Generally, yes, oatmeal is much healthier than cereal because it's lower-glycemic, rich in fiber and protein and keeps you fuller longer. Studies have shown that people who eat oatmeal have better appetite control than people who eat cereal. There are a handful of healthy breakfast cereals that are more comparable to oatmeal, but most of the cereal at the grocery store are definitely less healthy than oatmeal!
Is Oatmeal a Kid-Friendly Breakfast?
Absolutely! Rolled oats, which take just a little bit longer than instant oats to cook, are one of the best breakfasts for toddlers. They're mild in flavor and most kids love the creamy consistency when mixed with milk and fruit. They digest slowly, which means they provide long-lasting energy, but they still cook up soft without much time. 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."
Top Tips To Make This Dark Chocolate Oatmeal
- Use rolled oats for this oatmeal recipe. Avoid instant oatmeal, since it's higher glycemic and most instant oatmeals in packets have added sugars. You can use steel cut oats, but if you do I recommend cooking them on the stovetop or the Instant Pot because they turn out much better that way!
- Make sure to store the remaining unprepared oats in an airtight container in a cool, dark spot in your pantry for up to 12 months.
- You can cook in the microwave, or if making a bigger batch you can use the stovetop to cook and keep warm.
- Be mindful of your water to oats ratio, too much will make the oats too mushy.
- To make this breakfast vegan, simply swap the milk for a plant based non-dairy milk and omit the honey (or use maple syrup)
- To make this recipe gluten-free, use gluten-free certified oats
- Optional toppings include: Nuts (Peanuts, Almonds, Cashews, etc.), Peanut Butter (or any nut butter you like), Dark chocolate chips, Sea Salt, Banana Slices, Fresh Blueberries or Strawberries, A low-sugar Granola like this one, Seeds (hemp seeds, chia seeds, pumpkin or sunflower seeds)
