Chocolate Peanut Butter Oatmeal Bowls
This Chocolate Peanut Butter Oatmeal Bowl is creamy, indulgent, and packed with nutrients for an energizing breakfast or snack.
Equipment
- Medium Saucepan
- Measuring cups and spoons
- Stirring spoon
- Bowl
Ingredients
- 0.5 cup rolled oats old-fashioned
- 0.75 cup milk of choice
- 1 tbsp cocoa powder regular or Dutch-process
- 1 tsp cocoa powder Dutch or additional regular
- 0.125 tsp salt a pinch
- 1-2 tbsp peanut butter or almond butter or allergy-friendly alternative
- sweeter of choice honey, maple syrup, or sugar substitute
- 0.25 tsp pure vanilla extract
- 1 ripe banana optional
- 0.25 cup milk of choice or creamer optional, recommended Nutpods creamer for dairy-free
Instructions
- In a medium saucepan, combine the rolled oats, cocoa powder, Dutch or regular cocoa powder, salt, and milk of choice. Stir well to combine.
- Place the saucepan over medium heat and bring the mixture to a gentle simmer.
- Cook the oatmeal for about 5-7 minutes, stirring occasionally, until it reaches your desired consistency. Add more milk for creamier texture if desired.
- Remove the oatmeal from heat. Stir in the peanut butter, sweetener, and vanilla extract until well combined.
- If using a ripe banana, mash it with a fork and mix it into the oatmeal for added sweetness and creaminess.
- Spoon the oatmeal into a bowl and drizzle with additional milk or creamer if desired for extra creaminess.
- Top with favorite toppings such as sliced bananas, cocoa powder, or chopped nuts for added crunch.
Notes
- Use non-dairy milk alternatives like almond or oat milk for a dairy-free version.
- Substitute peanut butter with sunflower seed butter or tahini for a nut-free option.
- Sweeten with maple syrup or agave nectar to keep the recipe vegan.
- Prepare in advance and freeze portions for quick meals later.
- Add toppings like fresh fruit, nuts, or seeds to boost nutrition and texture.