This Chocolate Peanut Butter Oatmeal tastes like a peanut butter cup, but it’s sweetened with just a ripe banana! You’ll love to wake up to this gluten-free, refined sugar-free + vegan breakfast.
The photos in this post were updated in May 2016, but the recipe and writing below remains the same as when originally published! I’ve been rephotographing some of my old favorite recipes here on the site that don’t get nearly enough attention, probably because the photos didn’t do this delicious oatmeal justice.
But, for memorial’s sake, I’m not rewriting the post at all. All that’s below, including the recipe, is the original from July 2012. Enjoy – this recipe is still one of my favorites! I make it at least a couple of times a month :)
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 peanut butter cup can attest to 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 chocolate and peanut butter recipes that lurk bookmarked in my cookbooks, pinned onto my Pinterest board, and jotted down in my recipe brainstorming notebook.
However, recently my main issue with chocolate and peanut butter has been that it’s not exactly the healthiest combo on the block. Yeah, peanut butter has healthy fats, but it’s still super high in calories and should be eaten in limited amounts.
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’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, those benefits are long gone.
So I wanted to make these ingredients sing in deliciousness, and healthfulness! Oatmeal has been one of my go-to breakfasts recently, and I always make it sweetened with only a mashed, ripe banana and made with almond milk.
It’s so creamy, perfectly sweet, absolutely delicious, and good for me. So one day while I was grabbing the almond butter I usually swirl on top, I spotted the cocoa powder and decided to toss in a spoonful. 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 I added swirl of peanut butter on top for good measure. For kicks and giggles, I threw on unsalted raw peanuts for some crunch and a few refined sugar free chocolate chips.
It tasted sinful, delicious, and absolutely not like a healthy breakfast – AKA my new favorite breakfast! Since I first made it, I’ve made it at least four times a week for breakfast. It’s that good! I hope you enjoy as much as I do.
Remember to #bakerita if you try the recipe!
- ⅓ cup rolled oats (gluten-free, if needed)
- 1 medium ripe banana, mashed
- ⅓ cup unsweetened almond milk (or other non-dairy milk)
- 1 tablespoon cocoa powder
- 1 tablespoon unsweetened peanut butter
- 1 tablespoon dark chocolate chunks
- 1 tablespoon unsalted peanuts, chopped
- In a small saucepan, combine oats, banana, almond milk and cocoa powder. Simmer until milk has absorbed into the oats, stirring frequently to prevent burning, for about 4-6 minutes.
- Place into a small bowl, swirl in peanut butter, and top with chocolate chips and peanuts. Enjoy!