Is chocolate oatmeal healthy?

These chocolate oats are prepared in a way where they taste like dessert, but contain a lot of wholesome ingredients. The first being oats, which provide a great amount of fiber and complex carbohydrate to fuel your day. Then there’s the nut butter and flaxseed to provide a little protein and healthy fats. We also have antioxidant-rich cocoa powder. These ingredients are combined to provide a lightly sweetened, but nutrient-rich breakfast.

Can you make this oatmeal without added sugar?

Absolutely! There are a number of ways you can naturally sweeten this bowl if you are trying to minimize your blood sugar intake. Some good options include mashed ripe banana, unsweetened apple sauce, or chopped or blended Medjool dates. Please note that opting for options like the banana or apple sauce may cause your oats to have a hint of those flavors in your oats.

How do I make my oatmeal the right texture?

The consistency of your oatmeal is impacted by a few things. The creaminess is impacted by stirring. If you stir frequently as your oats simmer, more starches from the oats are released and this gives you that perfect creamy texture. The thickness is a matter of liquid and time. I generally recommend cooking rolled oats for about 3-5 minutes as the low end provides a thinner consistency and 5 minutes tends to make it thicker. The longer your oats sit and cool, the thicker it will become.

Can this be made in advance?

Yes! Prepare and portion your cooled oats into airtight containers. They can be stored in the fridge for up to 4 days and placed in the freezer for up to 1 month. To reheat, place in the microwave or back on the stovetop with a splash of plant based milk and reheat until loosened to your desired consistency.

Would this work as overnight oats?

Replace the flaxseeds with 2 tablespoons of chia seeds and reduce the milk to 1 1/2 cups of milk. Stir everything together and portion out into individual containers and allow to thicken overnight.

Chocolate Oatmeal - Plant Based RD

Name: Chocolate Oatmeal
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1/2 cup raw hazelnuts (optional); 1/2 cup gluten-free rolled oats; 1/2 cup gluten-free quick oats; 1/4 cup Dutch-processed cocoa powder; 1 tbsp ground flaxseed; 1/4-1/2 tsp salt, based on preference; 2 tbsp nut or seed butter (I used peanut butter); 2-3 tbsp maple syrup or organic brown sugar or coconut sugar (use what you like to sweeten); 2 cups unsweetened almond milk; Dairy-Free Dark Chocolate Chips; Fruit like banana or raspberries

Description

Each bite of this chocolate oatmeal is rich and fudgy. A naturally vegan breakfast loaded with cocoa, maple syrup and nut butter.

Ingredients

Scale

1/2 cup raw hazelnuts (optional)
1/2 cup gluten-free rolled oats
1/2 cup gluten-free quick oats
1/4 cup Dutch-processed cocoa powder
1 tbsp ground flaxseed
1/4–1/2 tsp salt, based on preference
2 tbsp nut or seed butter (I used peanut butter)
2–3 tbsp maple syrup or organic brown sugar or coconut sugar (use what you like to sweeten)
2 cups unsweetened almond milk

Serve With

Dairy-Free Dark Chocolate Chips
Fruit like banana or raspberries

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Instructions

Set oven to 350F. To a lined baking sheet add the hazelnuts and place in the oven to roast for 10-12 minutes. Remove from the oven and allow to cool as you prep your oats.
To a saucepan add your remaining oatmeal ingredients and bring to a low simmer, stirring regularly until the oats thicken to your liking, about 3-5 minutes.
Remove the cooked oats from heat. Now, rub the hazelnuts between your palms to remove any excess skins that flake off. Portion your oats and top with chocolate chips, hazelnut and fruit for the ultimate experience.

Notes

The longer the oatmeal sits the thicker it will get. They will store in the fridge for up to 4 days. To reheat place the oats in the microwave or in a saucepan along with a splash of milk and reheat to help loosen them up until warmed through.