This recipe for chocolate oatmeal is a quick and easy breakfast that comes together in less than 10 minutes! Made without dairy or refined sugar, it can be enjoyed hot or overnight oats style, and is completely vegan, gluten free,and dairy free!
In a small saucepan, combine your oats, salt, milk of choice, and brewed tea (or water) and bring it to a boil. Once it begins to simmer, reduce to low heat.
Add the cocoa powder and maple syrup and mix until combined. Remove from the heat and fold through the chocolate chips.
Transfer into bowls and enjoy.
TO STORE: Keep these warm for hours by storing them in a flask or heatproof container. We often make this breakfast early in the morning and store it in a Fressko Camino cup which keeps it warm for HOURS!TO MAKE-AHEAD: Meal prep these oats by batch cooking enough for the week and store them in single serving container. When ready to eat, simply microwave for 1-2 minutes, adding more milk as needed.