Start by cooking rolled oats and 1 1/2 cups of your milk of choice (canned coconut milk, unsweetened coconut milk, whole milk, or almond milk) over medium-low heat. Make sure to salt the oatmeal as it brings out the flavor. Cook for about 15 minutes, stirring often.
Remove from heat and stir in 100% real maple syrup or brown sugar to sweeten. Stir in unsweetened cocoa powder. Stir in half of the chocolate. After it is mixed together, drizzle in remaining milk. Taste and sweeten more, if so desired.
When ready to serve, top with remaining semi-sweet chocolate chunks. Drizzle with more milk, if so desired. Serve with coconut flakes. Serve warm.
Notes
Rolled Oats -- I suggest using rolled oats because they are heartier. I use the Trader Joe's gluten-free oats but you can use any type of rolled oats.
Milk -- use your favorite type of milk to cook in your oatmeal. You can use whole milk (or 2%), unsweetened canned coconut milk, almond milk, and more.
Salt -- this is the flavor enhancer and so important to add to the oatmeal to bring out the flavor.
Cocoa Powder -- use unsweetened cocoa powder like Hershey's special dark, Trader Joe's, Callebaut, Ghirardelli and more.
Real Maple Syrup or Brown Sugar -- use your favorite type of sweetener in this recipe.
Dark Chocolate Chunks -- use dark chocolate chunks or semi-sweet chocolate chips. I used the Trader Joe's Dark Pound Plus Bar.
Unsweetened Coconut Flakes (optional)
If you would like to add protein to this oatmeal with chocolate, I would suggest adding unflavored collagen peptides or chocolate protein powder.