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Brown-Butter Chocolate Oatmeal Recipe
Breakfast

Brown-Butter Chocolate Oatmeal Recipe

A carefully crafted dish that blends traditional and modern cooking techniques to deliver comforting flavors for every occasion.

⏱️

Cook Time

30 min

🔥

Difficulty

Medium

📂

Category

Breakfast

Recipe Details

Brown-Butter Chocolate Oatmeal Recipe

Recipe Overview

  • Total Time: 40 minutes (prep + cooking)

  • Difficulty: Easy

  • Rating: 4/5 (based on 560 ratings)

  • Number of Reviews: 109 comments

Ingredients (Serves 1)

  • ½ cup rolled oats (use certified gluten-free if needed)

  • 3 tablespoons unsalted butter

  • ¼ cup unsweetened cocoa powder

  • 240 ml (1 cup) water or milk (whole, almond, coconut, or soy milk)

  • Pinch of fine sea salt

  • Optional toppings: fresh berries, chopped nuts, dark chocolate shavings, or a drizzle of honey

Instructions

Stovetop Method (Traditional)

  1. Caramelize the Butter: In a small nonstick skillet over medium heat, melt the butter. Cook, swirling occasionally, until it turns a deep golden brown and develops a nutty aroma (3–5 minutes). Watch closely to prevent burning; remove from heat immediately once done. Set aside.

  2. Boil the Base: In a medium saucepan, combine rolled oats, water/milk, and salt. Bring to a gentle boil over medium-high heat. Reduce heat to low and simmer for 5 minutes, stirring occasionally to prevent sticking.

  3. Smooth Cocoa Mixture: In a small bowl, whisk the unsweetened cocoa powder into 3–4 tablespoons of hot water (from the boiling oat mixture) until completely lump-free.

  4. Combine & Simmer: Add the caramelized butter and smooth cocoa mixture to the oats. Stir well, then simmer for an additional 3–5 minutes until the oats thicken to a creamy consistency. Adjust with extra water or milk if needed.

  5. Serve: Transfer to a bowl and top with desired garnishes.

Slow Cooker Adaptation

  1. Prep: Caramelize the butter as in Step 1.

  2. Layer Ingredients: In a slow cooker, add rolled oats, cocoa powder, and salt. Pour in water/milk, then gently stir. Top with caramelized butter.

  3. Cook: Set to LOW for 6–8 hours or HIGH for 3–4 hours. Check at 4 hours (HIGH) or 7 hours (LOW) to ensure oats are tender; stir if dry.

  4. Finish: Stir to combine and adjust consistency with a splash of liquid if too thick.

Pressure Cooker Adaptation

  1. Caramelize Butter: As in Stovetop Method Step 1.

  2. Combine Ingredients: In a pressure cooker, add oats, cocoa powder, salt, and water/milk. Stir to mix, then top with caramelized butter.

  3. Cook: Secure the lid, set to HIGH pressure, and cook for 1–2 minutes. Let pressure release naturally for 5 minutes, then quick-release.

  4. Finish: Stir the creamy oatmeal to integrate all flavors, then serve.

Variations

  • Milk Upgrade: Replace up to ½ of the water with whole milk, almond milk, or coconut milk for enhanced creaminess and natural sweetness.

  • Flavor Boost: Add ¼ teaspoon ground cinnamon or ½ teaspoon vanilla extract for warmth or aroma; stir in 1 tablespoon of maple syrup for extra sweetness.

Recipe Notes

  • Featured In: This recipe is highlighted in "Yes, Adults Can Have Chocolate for Breakfast. Really."

  • Meal Prep Tip: Batch-cook in a slow cooker for up to 3 days; store in an airtight container in the fridge and reheat with a splash of milk for a quick breakfast.

Enjoy the rich, nutty depth of caramelized butter paired with the complex sweetness of unsweetened cocoa in this indulgent yet nourishing oatmeal!