Description
A delightful vegan chocolate oatmeal recipe that is quick to prepare and bursting with flavor.
Ingredients
Scale
- 1/2 cup (40g) old fashioned rolled oats, gluten-free
- 3/4 cup (180ml) unsweetened almond milk or milk of choice
- 3/4 cup (180ml) water
- 1/41/2 teaspoon (1.5g) kosher salt
- 2 tablespoons (15g) cocoa powder
- 1 tablespoon (15ml) maple syrup
- 1/21/2 teaspoon (1g) ground cinnamon
- 1/81/2 teaspoon (0.5g) ground cardamom (optional)
Instructions
- Heat & Stir Oats: Start by heating your favorite non-stick pot over medium heat. As it warms, pour in the oats and stir them around for a couple of minutes to toast them a bit. This helps draw out the nutty flavor, but watch carefully so they do not burn!
- Add Milk & Cocoa: Pour in your choice of milk, then sprinkle in the cocoa powder. The mixture will start to bubble gently, and the chocolate scent will fill the air. Stir everything together until well-blended; this is where the magic happens. Make sure the cocoa is fully mixed in to avoid clumps.
- Add Sweetener & Stir: Incorporate your sweetener of choice and mix well. Adjust the sweetness to your liking, but do not go overboard—it is easy to add but hard to remove if you make it too sweet.
- Simmer & Stir Occasionally: Let the oatmeal simmer on low heat while occasionally stirring. The oats will thicken, usually in about six minutes, and the smell will be irresistible. Be careful not to let it sit for too long without stirring, or it may get too thick and lumpy.
- Check Consistency & Serve: Once the oatmeal reaches your desired texture, remove it from the heat. It should be creamy yet invitingly thick. If it is too thick for your liking, just stir in a splash more milk, and it will loosen right up.
Notes
- Storage Tips: Store leftover oatmeal in an airtight container in the refrigerator for up to 5 days. Chocolate oatmeal may be frozen for up to 6 months when kept in an airtight container.
- Expert Tips: For extra warmth, add a dash of cardamom. Adjust sweetness by adding more maple syrup to taste.
- Reheating Instructions: Reheat in the microwave for about 1 minute or until heated through, adding a splash of water or almond milk if needed to loosen the texture.
- Serving Suggestions: Top with vanilla Greek yogurt for added creaminess. Add sliced bananas or strawberries for natural sweetness. Drizzle with additional maple syrup or honey for extra flavor.
- Recipe Variations: Replace cocoa powder with carob powder for a different flavor. Add protein powder for a nutrient boost. Incorporate nut butter for added richness.
- Ingredient Notes: Ensure to use certified gluten-free oats if needed. Substitute cow’s milk for almond milk if not concerned about dairy. Substitute honey for maple syrup, noting that it is not vegan if using honey. If your oatmeal is too thick after cooking, stir in a bit more milk or water to reach the desired consistency. Adjust the chocolate flavor as needed by reducing the cocoa powder or increasing the maple syrup to balance it out. For lumps, ensure to stir vigorously as it simmers to achieve a smooth texture.
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 6g
- Sodium: 0mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg