This triple chocolate steel cut oatmeal is like having dessert for breakfast. It’s creamy, chewy and loaded with chocolate.

On Monday, I leave for a two week trip to Europe.

Now, for the most part, I’ll take European (particularly Italian and Spanish) food any day over the typical American fare.

Except one meal, breakfast.

Triple Chocolate Steel Cut Oatmeal

I just can’t get behind copious amounts of meat, warm milk and pathetically small cups of coffee in the morning.

Not to mention the incredibly small portion sizes Europeans tend to eat for breakfast.

Sorry but I need some sustenance to start my day!

Chocolate Steel Cut OatmealChocolate Steel Cut Oatmeal

If there’s one thing American’s do right, it’s breakfast.

From eggs, bacon and toast to warm bowls of filling oatmeal, we just do breakfast better on this side of the ocean.

Chocolate Steel Cut Oats

And to prove it, this triple chocolate steel cut oatmeal adds three (duh) types of chocolate to a deliciously chewy and hearty breakfast bowl.

ps- I highly recommend a big scoop of nut butter to top things off and get all melty in the chocolate…diiiivine.

Perhaps some gingerbread peanut butter or spicy chocolate walnut butter for a quadruple chocolate effect? I mean, there’s no such thing as too much chocolate, right?

So 14 days from now, when I’m sad about the trip coming to an end at least there’s the thought of kick ass breakfasts like these chocolate steel cut oats and big cups of coffee to come home to.


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4.78 from 9 votes

Triple Chocolate Steel Cut Oatmeal

Servings: 4 servings
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
This triple chocolate steel cut oatmeal is like having dessert for breakfast. It's creamy, chewy and loaded with chocolate.


  • 2 cups milk
  • 2 cups water
  • 1 cup steel cut oats
  • 1/2 banana, mashed
  • 1/4 teaspoon kosher salt
  • 2 tablespoons unsweetened cocoa powder
  • 1 ounce unsweetened bakers chocolate, chopped
  • 1/4 cup dark chocolate chips
  • 1-2 tablespoons maple syrup
  • cacao nibs for garnish


  • Bring the milk and water to a low boil in a medium sauce pot.
  • Turn the heat down to a simmer, add the oats, banana, salt and cocoa powder and whisk to combine.
  • Add the chopped chocolate and chocolate chips and stir until melted.
  • Stir frequently for about 20 minutes until the the mixture is thickened and most of the liquid has been absorbed.
  • Stir in the maple syrup to your taste preference and serve hot.
  • Garnish with cacao nibs.


Serving: 1SERVINGCalories: 356kcalCarbohydrates: 49gProtein: 13gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 212mgPotassium: 415mgFiber: 7gSugar: 15gVitamin A: 208IUVitamin C: 1mgCalcium: 224mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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  1. I’ve been going back and forth with the thought of adding chocolate to my oatmeal. Now that it’s like desert for breakfast I have to say YES! Looks delicious.