Alright, friends, let me tell you about this magical breakfast treat: Chocolate Coconut Crockpot Oatmeal. It’s warm, cozy, and feels like dessert for breakfast—but it’s healthy too! It’s perfect for busy mornings, picky eaters, or just anyone who loves starting the day with something sweet and satisfying. The best part? You toss everything into your slow cooker before bed, and wake up to a house that smells like a chocolatey dream. My kids practically sprint to the kitchen when they know it’s oatmeal morning. Trust me, you’re going to love it!
What You’ll Need
Here’s everything you need to make this oatmeal magic happen:
Ingredients
- 1 cup steel-cut oats
- 3 cups unsweetened coconut milk (or any milk you like)
- 1 cup water
- 1/3 cup unsweetened shredded coconut
- 1/4 cup cocoa powder
- 1/3 cup maple syrup (or honey)
- 1 tsp vanilla extract
- 1/4 tsp salt
- Optional toppings: mini chocolate chips, extra shredded coconut, fresh fruit, or nuts
Tools
- A crockpot/slow cooker (4-quart size works great)
- Measuring cups and spoons
- A spoon for stirring
Pro Tips
- Use steel-cut oats—not rolled oats or instant oats. They hold up better in the crockpot and give the oatmeal its creamy, hearty texture.
- Spray the crockpot with cooking spray before adding ingredients to prevent sticking and make cleanup easier.
- Customize the sweetness by adjusting the maple syrup. You can always add more later if needed.
- Make it fun for kids by setting out toppings like chocolate chips, coconut, or bananas so they can build their own bowls.
- Start with low heat—slow and steady cooking is key for creamy oatmeal.
Substitutions and Variations
- Swap coconut milk with almond milk, oat milk, or regular milk.
- Use honey, brown sugar, or agave instead of maple syrup.
- Add a handful of chopped nuts or dried fruit for extra texture.
- Make it extra indulgent by stirring in a few dark chocolate chunks before serving.
Make-Ahead Tips
You can make this oatmeal the night before, refrigerate it, and reheat individual portions in the microwave or on the stovetop with a splash of milk to loosen it up. Perfect for busy mornings!
Instructions
1. Prep the Crockpot
Spray the inside of your crockpot with non-stick cooking spray to keep cleanup easy.
2. Combine Ingredients
Add steel-cut oats, coconut milk, water, shredded coconut, cocoa powder, maple syrup, vanilla, and salt into the crockpot. Stir to combine.
3. Cook
Cover and cook on LOW for 6-8 hours (overnight works perfectly). The oatmeal will become thick and creamy as it cooks.
4. Stir and Serve
In the morning, give the oatmeal a good stir, then scoop into bowls. Top with your favorite toppings like shredded coconut, mini chocolate chips, or a drizzle of syrup. Enjoy!
Leftovers and Storage
Store leftover oatmeal in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of milk to loosen it up. It’s just as delicious the next day!
Conclusion
There’s just something so comforting about waking up to a warm, chocolatey breakfast ready and waiting for you. Whether you’re making it for your family or meal-prepping for the week, Chocolate Coconut Crockpot Oatmeal is guaranteed to become a favorite. Give it a try, and let me know in the comments how you liked it—or share your favorite toppings! I’d love to hear from you. Happy breakfasting! 🍫🥥✨
