Mocha Oatmeal Bowls

These mocha oatmeal bowls are a warm, creamy breakfast filled with rich coffee and chocolate flavor. Made with rolled oats, brewed coffee, and cocoa, they come together quickly and offer a nourishing, satisfying start to the day.

Why You’ll Love This Recipe

• Rich Mocha Flavor: Warm oats paired with coffee and chocolate create a bold, satisfying mocha taste.
• Quick and Easy: Made with simple ingredients and ready in minutes, ideal for busy mornings.
• Customizable: Adjust the sweetness, toppings, and milk to fit your preferences or dietary needs.
• Nutritious: Oats, cocoa, and seeds provide fiber and antioxidants for a wholesome start to the day.
• Great Anytime: Enjoy it as a hearty breakfast or a satisfying snack.

Today, I’m excited to share a recipe from Lindsay Cotter’s cookbook, Nourishing Superfood Bowls. Many of you may already know Lindsay from her Cotter Crunch blog where she creates wonderful gluten free recipes. As a Nutrition Specialist, she brings so much knowledge and care to her cooking, and these small batch mocha oatmeal bowls are a great example of that.

This bowl is warm, creamy, and filled with rich mocha flavor. The blend of coffee, cocoa, and oats creates an energizing breakfast that feels comforting yet wholesome. I love how the chocolate chips melt into the warm oats and how easy it is to adjust the sweetness or toppings based on what you enjoy. It’s a simple, nourishing recipe that always hits the spot, and I’m happy to share it with you.

If you’re looking for more single serving breakfast ideas, try our single serving frittata, sweet fruit quesadilla, breakfast bowl, or refreshing green smoothie. Each one is simple to make and full of flavor.

Ingredients And Substitutions

If you have any ingredients leftover from this oatmeal bowl recipe, check out our Leftover Ingredients Recipe Finder.

• Brewed coffee: This gives the bowl that signature mocha flavor – deep, rich, with a slight bitterness to balance the chocolate and sweetness. If you prefer less caffeine, you can use decaf or a caffeine-free coffee substitute. If you’ve got extra coffee, use it to make a small German chocolate cake or a single serve tiramisu.
• Coconut milk or almond milk (or any drinking milk): These plant-based milks add creaminess without heavy dairy. They’re lighter than full-fat coconut milk yet give a gentle nutty or coconut-like flavor. Cow’s milk or soy milk work well too if you prefer. Use extra coconut milk to make a small batch of chocolate coffee creamer or a tropical smoothie.
• Rolled oats (gluten-free if needed): Rolled oats make a hearty, satisfying base and cook quickly. Use leftover oats in single serve baked oatmeal, mini orange oat breakfast cake, or small batch baked apples.
• Unsweetened cocoa powder: This brings a rich chocolate taste that pairs perfectly with the coffee. It deepens the mocha flavor without adding sugar.
• Dark chocolate chips: Dark chocolate chips melt into the oatmeal for occasional bursts of chocolate. They add a more intense flavor than milk chocolate, though you can swap in semi-sweet or milk chocolate if you prefer a sweeter bowl. Use extra chocolate chips to make chocolate chip banana bread for one or small batch eggless chocolate chip cookies.
• Shredded unsweetened coconut (optional): Coconut adds texture and a subtle tropical note. If you’re not into coconut, feel free to leave it out or swap in nuts or seeds for crunch. Use leftover coconut in ambrosia for one, small batch morning glory muffins, and small batch gingerbread granola.
• Chia seeds or ground flaxseed (optional): These add extra fiber, healthy fats, and help thicken the oatmeal slightly. Use either one, or both – depending on what you have on hand. Use leftover flaxseed in a fruit quesadilla.
• Maple syrup (optional): A natural sweetener to balance bitterness from coffee and cocoa. It’s optional because the chocolate chips and cocoa already add sweetness. Honey or agave syrup are good alternatives if you don’t have maple syrup. Use maple syrup in a mini pecan pie, a single maple muffin or overnight oats.

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How To Make Mocha Oatmeal Bowls

See the recipe box below for ingredient amounts and full recipe instructions.

1. Cook the Oats: Combine the brewed coffee and milk in a small bowl or measuring cup. Pour half of the mixture over the oats. Cook on the stovetop or in the microwave until the oats are soft and the liquid is absorbed.
2. Add Cocoa and Toppings: Stir in the cocoa powder. Transfer the oats to a bowl and add the chocolate chips, coconut, and chia seeds. Drizzle with maple syrup if you would like extra sweetness.
3. Finish and Serve: Pour the remaining coffee mixture over the warm oatmeal and serve.

Note: This recipe is easy to adjust based on what you have. Use honey instead of maple syrup, omit the coconut, or add extra chocolate chips if you like a richer flavor.

Expert Tips

• Adjust the Texture: Add more or less liquid to reach your preferred oatmeal consistency.
• Taste and Adjust: Check the flavor as you cook and adjust the sweetness or cocoa to suit your taste.
• Use Fresh Coffee: Freshly brewed coffee gives the strongest mocha flavor.
• Add Toppings: Nuts, seeds, fruit, or extra chocolate can add texture and boost flavor.
• Serve Warm: Enjoy the oatmeal warm so the chocolate melts and the flavors blend well.

Frequently Asked Questions