Perfect for special mornings yet quick and simple to make, this chocolate oatmeal is deeply satisfying no matter when you enjoy it.
Prep Time2mins
Cook Time3mins
Pressurizing and Depressurizing20mins
Total Time25mins
Course: Breakfast
Cuisine: American
Servings: 6
Ingredients
6cupswater
3 ½cupsold-fashioned oats, sometimes called "large flake"
1cupevaporated cane sugar or other granulated sugar*, see note below
¼cupcocoa powder
½cupchocolate chips, preferably stevia-sweetened chocolate chips, but any chocolate chips will work just fine
1teaspoonvanilla extract
½teaspoonchocolate extract, optional
fresh or frozen berries or other fruit, optional
Instructions
Add ingredients to pressure cooker. Add the water to the insert of a 6- or 8-quart electric pressure cooker, then add all remaining ingredients.
Seal the lid. Place on the lid, making sure the sealing vent is closed.
Cook the chocolate oatmeal. Press the "Porridge" button if your machine has one, or use the Manual setting to set the cook time for 3 minutes on HIGH pressure.
Depressurize naturally. When the cook time has ended, let the pressure cooker depressurize naturally, 10-15 minutes depending on the size of your pressure cooker and where you live in relation to sea level.
Serve. Open the lid carefully, stir well, then ladle into bowls. The chocolate oatmeal will thicken as it cools. (Note: It's typically MOLTENLY hot when it's first served, so serve with care.)
Top with berries, if desired. Top with blueberries, raspberries, strawberries, cherries, bananas, or other fruit, as desired. Use FROZEN berries, if possible, to help the chocolate oatmeal cool more quickly.
Notes
Note about the included sugar: You may choose to skip the sugar and simply see if the chocolate chips provide enough sweetness for your taste, then sweeten each bowl individually to taste as necessary with your favorite natural sweeteners, such as maple syrup or coconut sugar. It is recommended to reduce the oats by 1/2 cup if you remove the sugar from the recipe.