Champorado (Filipino Chocolate Oatmeal)


  • Prep Time5 mins
  • Total Time10 mins
  • Makes2 servings
Champorado (Filipino Chocolate Oatmeal)

(Recipe by Irene Ngo; Produced by Stephanie Han Kim; Photography by Erik Putz; Food styling by Ashley Denton; Prop styling by Madeleine Johari.)

Growing up, I’d wake up to the smell of chocolate instead of bacon and start my day with a bowl of champorado, a Filipino rice porridge. It felt illegal to eat something so decadent for breakfast: soft glutinous rice swimming in chocolate soup, made by dissolving tablea (tablets of ground roasted cocoa beans) in boiling water, and topped with evaporated milk. Our recipe is inspired by the original, using oatmeal instead of rice. — Isabelle Docto


  • 1 cup water or skim milk

  • 1/3 cup quick oats

  • 4 tsp granulated sugar

  • 1 tbsp cocoa powder

  • 1/4 cup 18% cream or coconut milk


  • Combine water, oats, sugar and cocoa powder in a medium saucepan set over medium-high. Cook, stirring often, until thickened, 3 to 5 min. Scrape into a bowl.

  • Drizzle with cream.