By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 2
409 cal · 10 min
Double Chocolate Oatmeal
Recipe GLPRef856d41030211
A rich, fluffy chocolate oatmeal topped with your choice of powdered sugar or chocolate chips. This warm breakfast combines the earthiness of rolled oats with cocoa powder and incorporates airy egg whites for a light, cloud-like texture. Quick to prepare and deeply satisfying.
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Ingredients
1 cup rolled oats
3½ cups water
¼ teaspoon salt
4 tablespoons cocoa powder
½ teaspoon vanilla extract
2 egg whites
2 tablespoons sugar
2 tablespoons ground flaxmeal
⅛ teaspoon cinnamon
powdered sugar for topping (optional)
chocolate chips for topping (optional)
Directions
Pour the rolled oats and salt into a saucepan and add 3 cups of water. Place over high heat and bring to a boil. Stir occasionally and cook for 3-5 minutes until the oatmeal begins to thicken. If it becomes too thick before cooking through, stir in the additional ½ cup of water as needed.
While the oats cook, whisk the 4 tablespoons of cocoa powder with 4 tablespoons of water in a small bowl until you have a smooth, lump-free chocolate sauce.
Pour the cocoa mixture and vanilla extract into the oatmeal pan and stir thoroughly until fully incorporated with no streaks remaining.
Reduce the heat to low. Add the egg whites all at once and immediately whisk vigorously and constantly. Continue whisking for 1-2 minutes to fully incorporate the egg whites without creating chunks. The mixture will gradually lighten in color and become fluffier as the egg whites cook through and blend into the oatmeal.
Stir in the sugar, ground flaxmeal, and cinnamon until evenly combined throughout the oatmeal.
Remove from heat immediately and divide between bowls. Top with powdered sugar or chocolate chips if desired, and serve at once.
Comments
Every ingredient is a standard find at Harris Teeter, Food Lion, Walmart, or ALDI—no special trips required. At roughly $1.50 to $2 per serving, this is genuinely cheap, driven by bulk oats and cocoa powder. The stated 10 minutes is honest for stovetop oatmeal with minimal prep, though the egg white whisking adds a minute or two if you're doing it by hand. The real caveat is that this is a same-night dish: reheated oatmeal turns pasty, so it does not work well for meal prep or leftovers, which limits its weeknight appeal if you're cooking ahead.
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