Description
A steaming bowl of Raspberry Cocoa Oatmeal features warm chocolate and fresh berries, creating a delightful, comforting breakfast that’s quick and nutritious.
Ingredients
Scale
- 1 cup rolled oats
- 2 cups milk (dairy or plant-based like almond, oat, or soy)
- 2 tablespoons unsweetened cocoa powder
- 1–2 tablespoons maple syrup or honey
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 cup raspberries (fresh or frozen)
- 1–2 tablespoons dark chocolate shavings or chips (optional)
Instructions
- Set a medium saucepan over medium heat.
- Add the rolled oats, milk, cocoa powder, vanilla extract, maple syrup, and a pinch of salt. Stir to combine.
- Let the mixture come to a gentle simmer, stirring occasionally to prevent sticking.
- Simmer for 8–10 minutes until the oats are soft and creamy. Add more milk if a looser consistency is desired.
- Remove from heat and spoon into serving bowls.
- Top with raspberries and optional chocolate shavings. Serve warm with an extra drizzle of maple syrup if desired.
Notes
For a silkier porridge, use half steel-cut oats or quick oats for a faster cook time. Can be made as overnight oats by refrigerating with cocoa and raspberries added in the morning.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 25g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 5mg