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Chocolate Peanut Butter Oatmeal (GF, SF, Vegan)

It’s clear to everyone who knows me I’m addicted to chocolate and peanut butter together. They’re perfect for each other, and anyone who has ever eaten a Reese’s can tell you that.

I tend to put the two together extremely often, and only a handful of my chocolate and peanut butter recipes have even made it onto the site. I’ve made tons of recipes combining these ingredients, and there are plenty more C&PB recipes that lurk bookmarked in my cookbooks, pinned onto my Pinterest board, and stuffed into my recipe folders. However, recently my main issue with chocolate and peanut butter is the unhealthy factor. Yeah, peanut butter is healthy, but it’s still super high in calories and fat and should be eaten in limited doses. My peanut butter recipes don’t tend to limit it at all – in fact, I usually put in more peanut butter than recipes call for. Oops.

Chocolate, well, we can pretend until we&#03

9;re blue in the face that chocolate is healthy, but we all know the truth. Chocolate has a few benefits when you have one piece, but when you’re eating like, 10 ounces? Yeah, benefits long gone.

So I wanted to make these ingredients sing in deliciousness, and healthfulness! Oatmeal has been one of my go-to breakfasts recently, sweetened with only banana and made with almond milk. It’s so creamy, sweet, and delicious, and so good for you. So one day while I was grabbing the almond butter I swirl on top, I spotted the cocoa powder. Perfect. My other hand reached for the peanut butter, and I knew it was going good places.

A scoop of cocoa into the oats turned them perfectly chocolatey for less than 10 calories, and by using Trader Joe’s Better Than Peanut Butter, I cut out some of the fat there too. For kicks and giggles, I threw on unsalted raw peanuts for some crunch and a few sugar-free chocolate chips. It tasted sinful, delicious, and absolutely not like a healthy breakfast. New favorite breakfast! Since I first made it, I’ve made it at least four times a week for breakfast. It’s that good, and you will have zero guilt after eating it! I hope you enjoy as much as I do.

Chocolate Peanut Butter Oatmeal (GF, SF, Vegan)

Yield: Yields one serving (recipe is very easily doubled, tripled, etc.)

Ingredients

  • 1/3 cup old-fashioned oats (GF, if needed)
  • 1 medium banana, mashed
  • 1/3 cup unsweetened almond milk (or other non-dairy milk)
  • 1 heaping teaspoon cocoa powder
  • 1 tablespoon peanut butter (I use TJ's Better Than Peanut Butter)
  • 1 tablespoon semi-sweet chocolate chips (I use sugar-free)*
  • 1 tablespoon unsalted peanuts

Instructions

  1. In a small saucepan, combine oats, banana, almond milk and cocoa powder. Simmer until milk has absorbed into the oats, about 3-5 minutes.
  2. Place into a small bowl, swirl in peanut butter, and top with chocolate chips and peanuts. Enjoy!

Notes

*To keep the recipe vegan, use vegan carob chips!

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Comments

  1. Jaime @ Jaim's Kitchen says:

    Love photos and such a pretty blog! Thanks for stopping by mine and introducing me to your blog :-)

  2. justcooknyc says:

    it’s hard to go wrong with this combination

  3. Lisa H. says:

    You have all my favourite ingredients in one bowl… love it :D

  4. I’m making this. You are a genius.

  5. Bridget says:

    mmm pb and chocolate :)
    Where do you get your sugar-free choc. chips?

    • I found mine at Ralph’s but most major grocery stores should carry them! When I don’t have them though, I just use a few less of regular. And if you use dark, it’s antioxidants! Practically healthy ;)

  6. can this be made without the bananas?

    • You definitely could, you’d just have to add a different sweetener. I’ve done it with white sugar, brown sugar, and Truvia, all added in with the cocoa powder. Still tastes delicious, just without the nutrition of the banana. I typically do about a tablespoon, but adjust to your tastes!

  7. This is my standard go-to for oatmeal! One of the best (and kind of healthy/indulgent) breakfasts!

  8. I work nights in a hospital and usually go for yogurt or oatmeal around 3 AM. This sounds great, but I only have a microwave. How can I make it work.

    Thanks.

    • Hi Cherie! First, I would use quick oats if you’re just popping them in the microwave. Put the almond milk, mashed banana, and quick oats in the microwave for the specified time on the oatmeal package, and then stir in the cocoa powder when the oats are done and proceed with the recipe. Enjoy! :)

Trackbacks

  1. […] start your day off with peanut butter cup-inspired deliciousness. Photo Credit: Rachel, Bakerita.Get the recipe for Choco PB Oats at Bakerita […]

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