You won't regret adding this decadent chocolate oatmeal to your flavor rotation! The rich and creamy recipe is as close as a healthy bowl of oatmeal will get to a piece of chocolate cake. Watch how to make it in this video:
Ingredients for the Steel-Cut Oatmeal
I prefer using steel-cut oatmeal or groats for most recipes. Compared to rolled or instant oatmeal, these varieties provide a more creamy and pleasant texture. Even the nutrition values of these less-processed oat varieties are different. Check out this study that compared particle size vs. the glycemic index of different types of oats.
Oat groats and steel-cut oatmeal also hold for longer in the refrigerator-- that's why we make a huge batch every weekend to then enjoy it throughout the week. This brings me to the next point...toppings. Eating the same variety day in day out will get boring in no time.
This chocolate oatmeal recipe is the most decadent one in our rotation, it's for those days when your treat can't wait until past noon.
For the Oatmeal Base:
- 2 cups steel-cut oatmeal
- 4 cups plant milk*
- 2 cups water
- pinch of salt
Mix-ins per 1.5 Cups of Oatmeal Base:
- 2 tablespoon cacao powder,
- 2 tablespoon flax seeds, ground
- 1 banana*, mashed
- ½ cup walnuts, chopped
- optional: ½ cup berries to serve
How to Make Steel-Cut Chocolate Oatmeal
To Make the Oatmeal Base:
- Add the steel-cut oatmeal to a large pot on medium heat and toast for a few minutes, stirring frequently, until fragrant and light golden brown.
- Add in the liquids and the salt, and bring to a boil. Immediately turn down the heat and simmer for 25 minutes. At this stage the texture will be creamy but still have a bite to it. If you prefer it to be creamier, simmer for another 5-10 minutes.
- Let it rest for at least 5 minutes before serving.
- Save in the refrigerator for up to a week, or in the freezer in individual boxes for up to three months.
To Make the Chocolate Oatmeal:
- Add 1.5 cups of the oatmeal base into a bowl, and mix in the cacao powder, mashed banana, and ground flax seeds. Add in the walnuts and mix once more.
- Serve with desired toppings. I love strawberries on this one.
I usually use soymilk from fresh tofu stores or by the brands Silk and Westsoy. For an even richer texture, use canned coconut milk.
Not a fan of banana? You may completely omit it for this recipe.
I recommend adding all the toppings immediately before enjoying this oatmeal, especially the mashed banana.
Looking for Other Oatmeal Mix-in Varieties?
Don’t forget to let me know in the comments if you make this recipe!