These Hot Cocoa Steel Cut Oats made entirely in a slow cooker are truly the most perfect winter breakfast! All the things you love about hot cocoa come together in one nutritious breakfast. Enjoy!
We love Steel Oats Forever, and so will you! From these Hot Cocoa Oats to these Creamy Coconut Steel Oats and even these Overnight Steel Cut Oats, this nutritious breakfast option can’t be beat!
Oat lovers, this recipe is for you! Introducing our Hot Cocoa Steel Cut Oats – think if hot cocoa and oatmeal had a baby. This recipe includes oats, cocoa powder, almond milk and maple syrup. It’s also completely made in the crockpot for a convenient approach to breakfast!
The recap: just combine all the ingredients in the slow cooker and cook on high for 2-4 hours.
What do you need for hot cocoa cut oats?
- Steel oats
- Cocoa powder
- Almond milk
- maple syrup
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Can I add protein powder?
Feel free to add a few scoops of your favorite chocolate protein powder. We recommend adding about 1/2 cup more almond milk if you choose.
Can I use a different milk?
Any kind of milk will work for this recipe. Try oats or soy.
Can I use quick-cooking oats?
For this recipe method, we do not recommend quick-cooking oats, as the ratio of liquid to oats is different.
We also tested this recipe on the stovetop in case we were hoping to speed up the cooking time!
- Add all ingredients to a medium saucepan.
- Bring to a boil.
- Once boiling, lower the heat and let your oats simmer. Be on standby as you will need to stir your oats every now and then to prevent them from sticking to the pot.
How to serve these stinkers
We loved serving these oats in a mug with some marshmallows just like classic hot chocolate. I personally have been eating these Banana Peanut Butter Oats for another delicious option.
We recommend storing your oats in an airtight container in the refrigerator. This recipe will keep in the fridge for up to 5 days — perfect for weeknight meal prep!
To reheat: transfer the oats back to a saucepan and add a little milk. Heat over medium heat until hot. Add as much milk as needed.
First, spray your slow cooker with nonstick cooking spray. Then put all the ingredients in a slow cooker and whisk until most of the cocoa powder has dissolved.
Cover and cook on high for 2-4 hours, stirring every 30-60 minutes to prevent sticking. You know your oats are done cooking when most of the liquid has been absorbed and the oats have become chewy.
Fill with mini marshmallows or chocolate chips and enjoy!
Tips & Notes
- Maple Syrup: option to add more maple syrup once the cut oatmeal is finished cooking. 1/4 cup of maple syrup will give you more dark chocolate flavor, so if you want it sweeter, feel free to add more!
- Because of the potential for it to stick in a slow cooker, we don’t recommend making this recipe overnight or unattended when you can’t stir regularly.
Calories: 253kcal Carbohydrates: 43G Protein: 8G Fat: 6G Fiber: 9G Sugar: 8G