Cocoa Oatmeal

Cocoa Oatmeal

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Karen Moorse 1

"Great comfort food for breakfast! Nice on a cold winter morning. Serve with maple syrup and blueberries."
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35 m servings 413 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 57.5g
  • 19%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Stir 2 cups water, milk, and oats together in a large saucepan; bring to a boil. Reduce heat to medium-low and cook oats at a simmer until softened and beginning to thicken, about 15 minutes.
  2. Stir 1 cup water, mashed banana, flax seed, cocoa powder, cinnamon, and nutmeg through the oats; continue cooking at a simmer until thick, about 10 minutes. Fold walnuts into the oatmeal.



I used oat groats, so my cooking time was a little longer than stated. I subbed chia seeds for the flax, and topped my cereal with pecans instead of walnuts. I loved my breakfast this morning!...

I made this this morning and I thought it was o.k. I think it would be better with a little brown sugar or maybe even a little more banana to sweeten it up a little. I'll try it again with one...

Wasn't sure about this at first, but the more I ate, the more I liked it! Making it for the second time this morning. Makes enough for at least two breakfasts, just reheat in the microwave! Than...

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