Recipe by

Visit website

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.


12 serving

Total time

25 minutes






  • (1.25l) fish stock (Rolled (use ¼cup of steel cut oats))
  • 1 cups (1.25l) fish stock (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)
  • (1.25l) fish stock
  • chocolate dry fruit (Choice of toppings - Fruit (banana, apple etc.), chips, (cranberries, raisins etc))


  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!!
  5. View the recipe instructions at Cook's Hideout

View this recipe plus 5,000 more in our FREE app

Preview in browser for now