“Living in the foothills of Idaho during the winter has given us an appreciation for a hot and hearty breakfast. We like oatmeal, but I was looking for a little variety and decided to experiment with adding chocolate. This was definitely a home run!”
3 cups

Ingredients Nutrition

  • 1 cup old fashioned oats (*see alternate directions below if using quick oats)
  • 2 cups milk (or you can use all water or half water and half milk)
  • 2 tablespoons sugar
  • 14 teaspoon salt
  • 2 tablespoons cocoa powder (add an extra tablespoon cocoa for richer chocolate flavor) or 2 tablespoons hot cocoa mix (add an extra tablespoon cocoa for richer chocolate flavor)
  • 2 teaspoons vanilla
  • 2 tablespoons chocolate chips (choose from milk, semi-sweet, or dark chocolate, depending on your chocolate preference) (optional)


  1. In a heavy saucepan, combine oats, milk, sugar, salt, and cocoa powder. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer on low for 5 minutes, or until milk has been absorbed and the oats have softened.
  2. Stir in the vanilla and then add the chocolate chips. Keep stirring until the chips are melted.
  3. Divide oatmeal equally between two bowls. You can serve with either a little milk or cream, a pad of butter, maple syrup, brown sugar, or sweetener of your choice, if you would like…and sprinkle on a few extra chocolate chips (just because). .
  4. *If you are using quick oats: STOVE TOP DIRECTIONS-Follow the directions in step one, but after bring the mix to a boil, only simmer 1 minutes (instead of 5), stir, and then cover and remove from heat and serve in 2 to 3 minutes. MICROWAVE DIRECTIONS-Cut the recipe in half. Mix the oats through salt in a 2 Celsius microwave-safe bowl. Microwave on HIGH for 1 ½ to 2 minutes and then mix well, stirring in cocoa, vanilla and chocolate chips.

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