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Blogging Marathon# 35: Week 3/ Day 3

Theme: Kid’s Delight — Cooking with Whole Grains 

Dish: Breakfast — Chocolate Oatmeal

Today’s recipe is a very simple breakfast dish that can be whipped up in just few minutes. My son loves oatmeal and he loves chocolate, so I thought why not put them both together. A quick google search landed me at this recipe by Chocolate covered Katie.

I make Swiss Oats by soaking oats overnight in the fridge. But in this recipe oats are almost cooked, then put in the refrigerator overnight. This overnight soak makes them creamy and gives the dish a pudding like consistency.This is a very healthy breakfast that tastes exactly like dessert.

Print Recipe
Chocolate Oatmeal Yum
Chocolate Oatmeal
Course breakfast
Cuisine american
Prep Time 10 minutes
Cook Time 15 minutes
Servings
serving
Ingredients
  • ½ cup Oats Rolled (use ¼cup of steel cut oats)
  • cups Soymilk (or any dairy or non-dairy milk)
  • a pinch Salt
  • 1 ~ 2 tsps Maple syrup (adjust per taste. Any other sweetener like sugar, agave, honey etc. can also be used)
  • 1 tbsp Cocoa Unsweetened powder
  • ½ tsp Cinnamon
  • chocolate dry fruit Choice of toppings - Fruit (banana, apple etc.), chips, (cranberries, raisins etc)
Course breakfast
Cuisine american
Prep Time 10 minutes
Cook Time 15 minutes
Servings
serving
Ingredients
  • ½ cup Oats Rolled (use ¼cup of steel cut oats)
  • cups Soymilk (or any dairy or non-dairy milk)
  • a pinch Salt
  • 1 ~ 2 tsps Maple syrup (adjust per taste. Any other sweetener like sugar, agave, honey etc. can also be used)
  • 1 tbsp Cocoa Unsweetened powder
  • ½ tsp Cinnamon
  • chocolate dry fruit Choice of toppings - Fruit (banana, apple etc.), chips, (cranberries, raisins etc)
Chocolate Oatmeal
Instructions
  1. The night before you want to have chocolate oats for breakfast, combine oats, milk and salt in a small saucepan and cook for 4~5 minutes until the mixture thickens and the oats are almost cooked.
  2. Let the mixture cool down for 10~15 minutes. Then refrigerate uncovered overnight.
  3. This first step can be done in the microwave as well, just cook oats, milk and salt for 3 minutes and then for another additional 1 minute for the milk to be almost absorbed. Leave the bowl in the microwave for 5 minutes, then refrigerate overnight (uncovered!!)
  4. In the morning, add a splash of milk, if oats look too dry. Add cocoa powder, sweetener, cinnamon and return to the stove (or the microwave). Cook until heated through, about 3 minutes on the stove (or 1~2 minutes in the microwave). Add the toppings and enjoy!!
Recipe Notes
  • If you prefer cold breakfast, then skip the cooking part and eat it up your choice of toppings.

Sending this over to this month's Kid's Delight event being hosted by Sandhya @ My Cooking Journey with the theme 'Cooking with the Whole Grains'.

Lets check out what my fellow marathoners have cooked today for BM# 35.

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9 thoughts on “Chocolate Oatmeal”

  1. oh yum yum!!! finger-licking good!!! , good to know that your kiddo likes oats, my elder one runs a mile but the younger one likes it, will try for him!!!

  2. Pavani, it looks scrumptious but does it not turn soggy because of the overnight soaking and why should one leave it uncovered?

  3. Good question Suma, even I was wondering why leave the bowl uncovered in the fridge while I was doing it. I just followed the original recipe instructions 🙂 It did not turn out soggy because there is not much liquid left after cooking the oats.

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