Chocolate Oatmeal with Honey & Hazelnut | Healthy Breakfast

Ingredients

• 946 ml (4 cups)skimmed milk
• 21 g (¼ cup)unsweetened cocoa powder
• 1 teaspoonsea salt
• 180 g (2 cups)old-fashioned rolled oats
• 1 handfulchopped toasted hazelnuts
• 1 tablespoonplain yoghurt
• A drizzlehoney, such as Provence Flowers Honey and Lemon Honey

Instructions

1. 1

   Boil the milk

   Bring 946 ml (4 cups) of skimmed milk to the boil.

2. 2

   Whisk in cocoa

   Whisk in 21 g (¼ cup) of unsweetened cocoa powder and 1 teaspoon of sea salt.

3. 3

   Simmer the oats

   Stir in 180 g (2 cups) of rolled oats and reduce the heat to a simmer. Cook for 15–20 minutes, until the oats are tender.

4. 4

   Add the toppings

   Divide the oatmeal between bowls and add honey, yoghurt and hazelnuts to taste. Add fruit too, if you like.

What is chocolate oatmeal?

Chocolate oatmeal is a warm porridge made by cooking oats with cocoa, so the chocolate flavour is mixed through rather than added as a topping. Oat porridge has long been a practical breakfast in the United States and elsewhere, with local toppings giving it plenty of variation.

Here, cocoa and a little salt flavour the milk, while honey, yoghurt and toasted hazelnuts finish each bowl. The toppings can be adjusted individually, making it easy to suit different tastes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 278 calories, 15g protein, 47g carbs, 1g fat.

The oats provide most of the carbohydrates, while the milk contributes protein and the cocoa and hazelnuts add flavour and some fat. Honey adds sweetness; yoghurt contributes a smaller amount of protein. Pair a bowl with fruit for a simple way to add another food group to the meal.

Build the cocoa flavour

Cocoa first: whisk it into the hot milk with the salt before adding the oats. This helps disperse the powder through the liquid and avoids leaving dry cocoa pockets in the finished porridge.

Salt matters: a small amount brings definition to the cocoa without making the oatmeal taste salty. Stir thoroughly so it is evenly distributed.

Let the oats simmer

Gentle heat: once the oats go in, lower the heat to a simmer rather than keeping the milk at a rolling boil. Stir as needed and keep an eye on the pan so the milk does not catch.

Tenderness: start checking at 15 minutes, then continue cooking for up to 20 minutes if the oats still feel firm. The porridge is ready when the oats are tender.

Finish each bowl

Honey: add it at the end, where its sweetness can be tasted clearly. A drizzle is all the recipe specifies, so begin modestly and add more to suit your preference.

Texture: yoghurt adds a cool, creamy contrast, while toasted hazelnuts bring crunch. Add the toppings just before serving so the nuts keep their texture.

Make it your own

Fruit option: the recipe suggests adding fruit, though it does not specify a type or quantity. Choose what you enjoy and add it to each bowl with the other toppings.

Serving time: the oats take 15–20 minutes to simmer, within the stated 25-minute total. Have the toppings ready while they cook so you can serve the porridge warm.

What to serve alongside

The oatmeal can be served on its own as a breakfast, with yoghurt and hazelnuts providing contrasting textures. If you would like fruit, add it as a topping rather than changing the cooking method.

For a more substantial breakfast spread, serve it alongside another breakfast item of your choice. Keep the oatmeal toppings separate until serving if people want different amounts.

Recipe notes & tips

• Whisk the cocoa and salt into the milk before adding the oats.
• Lower the heat once the oats are added to keep the milk at a gentle simmer.
• Check the texture from 15 minutes and cook longer if the oats are not yet tender.
• Add honey to taste rather than pouring it all in at once.
• Top the bowls just before serving to keep the hazelnuts crunchy.
• Have any fruit ready to add at the table.

Variations

• Add fruit: top each bowl with fruit of your choice.
• Choose the honey: use either Provence Flowers Honey or Lemon Honey to finish the oatmeal.
• Change the crunch: adjust the amount of chopped toasted hazelnuts to suit each serving.
• Extra yoghurt: add more plain yoghurt at the table for a creamier topping.
• Adjust the sweetness: start with a light drizzle of honey and add more to taste.

Common mistakes to avoid

• Adding cocoa too late: whisk it into the hot milk before the oats so it disperses through the liquid.
• Keeping the heat too high: reduce it to a simmer after adding the oats to help prevent the milk catching.
• Stopping too soon: cook until the oats are tender, allowing up to 20 minutes.
• Adding all the honey at once: drizzle it over the bowls and adjust to taste.
• Topping too early: add the hazelnuts just before serving so they retain their crunch.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat gently in a pan or microwave, stirring and adding a little milk if the oatmeal has thickened; add fresh toppings after reheating.

Frequently asked questions