Almond Butter Chocolate Oatmeal

5 from 2 votes
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Relive your childhood dreams of eating chocolate for breakfast with Almond Butter Chocolate Oatmeal! This easy oatmeal recipe is packed with rich, nutty oats combined with fruity sweetness and decadent dark chocolate.

A bowl of Almond Butter Chocolate Oatmeal with banana slices, chopped almonds, chocolate chunks and melted almond butter.

This chocolate oatmeal with almond butter is so rich and flavorful that it’s easy to mistake this breakfast recipe for a dessert. Even before you add the toppings, this chocolate oatmeal is a delicious combination of creamy oats, hearty nut butter, and a touch of cocoa that’s really irresistible. It’s the only excuse I need to satisfy a sweet tooth first thing in the morning! And the best part is, you can indulge in these wholesome oats guilt-free.

Why You’ll Love This Chocolate Oatmeal Recipe

  • Rich chocolate flavors. Cocoa powder and chocolate chunks load this chocolate oatmeal with all the decadence of a protein brownie (energy boost included!).
  • Quick and hearty. While this oatmeal may be packed with chocolatey flavor, it’s sweetened with bananas and packed with hearty oats. Plus, it’s quick to make. All this makes it the perfect breakfast to kick off a busy weekday.
  • Customizable. I love a versatile oatmeal recipe, and I’m sure you will, too! My favorite toppings for this breakfast are banana slices, toasted almonds, chocolate chunks, and a drizzle of melted almond butter. But the options are endless!
Ingredients for Almond Butter Chocolate Oatmeal.

What You’ll Need

Here’s what you’ll need to make this easy homemade chocolate oatmeal. You’ll find a printable list of ingredients in the recipe card below the post.

  • Oats – Make this chocolate oatmeal with any oats you have on hand. I use old-fashioned rolled oats, but you can use quick oats or steel-cut oats. The only thing that changes is the cooking times.
  • Almond Milk – Or your preferred dairy-free milk. Coconut milk, oat milk, and soy milk also work here, as does regular milk if you’re not dairy-free.
  • Bananas – You’ll need to mash a few bananas to make the oatmeal itself. I also like to save some banana slices to add as a topping.
  • Cocoa Powder – Use any cocoa powder you have in the pantry, whether it’s unsweetened, Dutch-processed, or dark cocoa powder.
  • Almond Butter – Set some aside to melt and drizzle over your oatmeal as a topping. You can also use another nut butter, such as peanut butter, cashew butter, or even hazelnut spread.
  • Sliced Almonds – Optional, for garnish. I recommend toasting the almonds to bring out their flavor.
  • Chocolate Chunks – Sprinkle dark chocolate chunks or chopped chocolate over top of the oatmeal for extra indulgence.

What Are Gluten-Free Options for Oatmeal?

If you are gluten free, you’ll need to make sure your oats are certified gluten free. You can read more about this in my article about whether oats are gluten free (spoiler alert: technically they are, but with a huge asterisk). Here are some brands to try:

How to Make Chocolate Oatmeal

Follow these steps to enjoy this chocolatey, delicious breakfast as soon as tomorrow morning. Don’t forget to scroll to the recipe card for printable instructions.

  • Cook the oats. First, you’ll cook the oats in the almond milk over medium heat until the milk is mostly absorbed.
  • Add the banana. Next, add the mashed banana and cocoa powder to the oats and stir the mixture well, until it reaches an even consistency.
  • Add the almond butter. Finally, stir the almond butter into the oatmeal. Take the pot off the stove.
  • Serve. Top your chocolate oatmeal with banana slices, sliced almonds, and chocolate chunks. Finish off your bowls with a drizzle of melted almond butter, and enjoy!

Tips for Success

This chocolate oatmeal is as fast and easy as breakfast gets, so there’s not too much that can go wrong. Still, keep these helpful tips in your back pocket to get the best results.

  • Try to use old-fashioned oats. Swapping out the oats isn’t out of the question, but the cooking times will vary. Steel-cut oats and whole oats take much longer to cook down. Meanwhile, instant oats will cook quickly, so make sure that you don’t overcook them.
  • Melt the almond butter. The almond butter will melt once it’s added to the oats, however, microwaving it while the oats are cooking down is a great way to shave off a few minutes of prep time.
  • Check that the oats are gluten-free. If you buy oats that are certified gluten-free, then this recipe is perfect for anyone on a gluten-free diet! Just make sure any additional ingredients you decide to add are also gluten-free.
  • Use the microwave. Looking for an even quicker way to get breakfast on the table? Cook the oats in the microwave on high for about 1 minute, stir, and cook for another minute. After that, the oats should be ready to stir in the mix-ins and add the toppings.
A bowl of chocolate oatmeal topped with a drizzle of almond butter, sliced almonds, chocolate chunks, and banana slices.

Oatmeal Variation Ideas

The amazing thing about oatmeal is that it’s so easy to personalize, and this chocolate oatmeal is no exception. Here are a few quick ideas to put your own unique spin on it.

  • Use another nut butter. I mentioned it before, but try replacing the almond butter with your favorite nut butter. Peanut butter is a great alternative (and goes deliciously with the banana). Another great option is hazelnut butter. It makes this oatmeal taste like Nutella!
  • More fruit. Strawberry slices work well with both the banana and chocolate. Cherries or raspberries also have a nice tartness that balances out the sweetness of the oatmeal.
  • Spices. Not going to lie, my Mexican chocolate spice mix tastes AMAZING in this recipe. Try this Mexican chocolate oatmeal and see for yourself! You can also play around with seasonal flavors like pumpkin pie spice. Check out my chocolate pumpkin oatmeal for details.
  • Add more milk. If the flavors here are a little too rich first thing in the morning, feel free to thin out the oatmeal with extra milk. You can use any kind of milk you want, though almond milk is the best way to compliment the flavors in the almond butter.
  • Enjoy cold oatmeal. Make a variation of overnight oats to enjoy this oatmeal recipe cold instead. To make chocolate overnight oats, add the milk, oats, cocoa powder, and mashed banana to a jar or container. Let the mixture rest in the fridge overnight, and add your toppings in the morning.
Almond Butter Chocolate Oatmeal in a mixing bowl before being stored.

Make It a Meal

This chocolate oatmeal is hearty and satisfying on its own, or alongside a cup of coffee and tea. Of course, you can always pair it with more yummy breakfast foods like baked eggs or crispy bacon. We also love a simple fruit salad. If you’re taking breakfast on the go, why not try a blueberry smoothie or strawberry smoothie to wash down those hearty oats!

A spoonful of almond butter chocolate oatmeal held over a bowl.

How to Store and Reheat Leftovers

  • Refrigerate. Keep this chocolate oatmeal airtight in the fridge for up to 3 days. Try to store leftovers without the toppings if you plan on reheating them.
  • Reheat. Whenever you’re ready, pop a serving of leftover oats into the microwave and heat in 30-second intervals until it’s warmed through completely. If the oatmeal is thick, add a drizzle of milk to help loosen it up a little.

Can I Freeze Chocolate Oatmeal?

Chocolate oatmeal can totally be frozen! It lasts a full 6 months when it’s properly sealed in a freezer-safe container. When you’re ready to defrost it, just stick it in the fridge overnight, or microwave it with a splash of milk for a few minutes. Just be aware that this method can affect the texture of the oats.

More Oat Recipes

A brown bowl of chocolate oatmeal topped with almond butter, sliced almonds, chocolate chunks, and a sliced banana.
5 from 2 votes

Almond Butter Chocolate Oatmeal

This Chocolate Oatmeal recipe is packed with rich, nutty almond butter, fruity sweetness, and decadent chocolate. It's the perfect excuse to satisfy a sweet tooth at breakfast!
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 2 servings

Equipment

  • Stove

Ingredients

  • 1 cup old-fashioned oats certified gluten fre if needed
  • 2 very ripe bananas, mashed
  • 2 cups unsweetened almond milk (recommended: Silk unsweetend almond milk or coconut almond milk. Dairy milk can also be used)
  • 1/4 cup almond butter or other nut butter of your choice
  • 2 Tablespoons cocoa powder
  • For Toppings Slices of bananas and/or almonds, chopped chocolate, melted almond butter, if desired

Instructions

  • Cook the oats in the almond milk until all milk is mostly absorbed, about 5-10 minutes.
  • Add the mashed banana and cocoa powder and stir well.
  • Stir in the almond butter.
  • Serve and top, adding sliced banana to each bowl, adding half the almonds and chocolate chunks to each bowl, and drizzling the extra almond butter on top.

Notes

  • To Store: Cover with an airtight layer of plastic wrap or place in an airtight container and keep in the fridge for up to 3 days.
  • To Freeze: Freeze up to 6 months in a freezer-safe container. Keep in the fridge overnight to defrost, or microwave with a splash of milk for a few minutes.
  • To Reheat: Microwave in 30 second intervals until warmed through completely. 
Nutrition Facts
Almond Butter Chocolate Oatmeal
Amount Per Serving (1 bowl (not including toppings))
Calories 497 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 2g10%
Polyunsaturated Fat 7g
Monounsaturated Fat 13g
Sodium 332mg14%
Potassium 879mg25%
Carbohydrates 64g21%
Fiber 13g52%
Sugar 17g19%
Protein 15g30%
Vitamin A 76IU2%
Vitamin C 10mg12%
Calcium 442mg44%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

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24 Comments
  1. I completely get the ‘gateway food’. I have a few myself. Staying away is key.

    My daughter and I eat banana oatmeal a few times a week. Going for simplicity, I pretty much smash an overripe banana into oatmeal. I love the idea of adding chocolate. I am going to have to think about this.

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  6. bananaoats

    I don’t get the whole Nutella craze (lisa-marie on bodyrock is nutz for the stuff) but i do understand not keeping certain things in the house. Like graham crackers. Or Ritz crackers, or Oreos. Oh my goodness there are so many things that if they’re there i will not stop eating them until they’re gone.

  7. Ann from Sumptuous Spoonfuls

    That’s so awesome! I am so excited you tried this and love how you made it your own and steered clear of the guilt trip.

    1. I hope you don’t think I am just pilfering all of your recipes 🙂 I’ve just seen those two in the past week, and knew it was stuff I had to have. I almost didn’t post this, because I didn’t want you to think I didn’t have my own ideas 🙂

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