This chocolate peanut butter oatmeal is thick, creamy, and tastes almost like eating a Reeses peanut butter cup for breakfast!
Say hello to your new favorite breakfast recipe.
With rich dark chocolate and smooth peanut butter in every delicious spoonful, it’s a chocolate peanut butter lover’s dream come true.
And the entire breakfast takes less than 10 minutes to make!
Also Try This Healthy Banana Bread – No Oil Required
People often ask if I really do eat chocolate every single day.
This makes me laugh… because if you talk to me at 9 AM, I’ve probably already eaten chocolate in at least one form.
Whether it’s a piece of a dark chocolate bar while cooking breakfast, or a handful of mini chocolate chips on my vegan pancakes, or going full-out with a slice of frosted chocolate cake (because it’s 2020, and are there even rules anymore?), I waste no time in consuming chocolate in the morning.
And I probably make this chocolate peanut butter oatmeal at least once a week.
Related –> Here’s What I Eat In A Day
It’s a single serving recipe that can easily be doubled or tripled to feed a family or meal prep for the week.
Change up the flavor by using almond butter, sunbutter (for allergy friendly), cashew butter, or even coconut butter – whatever you have on hand that sounds good!
Leftover peanut butter? Make Chocolate Chip Peanut Butter Bars
Oatmeal Add-In Ideas:
Mini Chocolate Chips
Shredded Coconut
Sliced Banana or Strawberries
Chopped Peanuts or Walnuts
The recipe was adapted from this Chocolate Oatmeal Recipe.
Chocolate Peanut Butter Oatmeal
Ingredients
- 1/2 cup rolled oats
- 3/4 cup milk of choice
- 1 tbsp cocoa powder
- 1 tsp dutch or additional regular cocoa powder
- 1/8 tsp salt
- 1-2 tbsp peanut butter (or almond butter, or allergy friendly sub)
- sweetener of choice
- 1/4 tsp pure vanilla extract
- optional 1 ripe banana
- optional 1/4 cup milk of choice or creamer (I like nutpods creamer, because it’s unsweetened and dairy free)
Instructions
- In a pot, combine all ingredients except the vanilla extract and creamer. Feel free to throw in handful of chocolate chips if you wish. Bring to a boil. Once boiling, lower the heat to low, and stir until thick. Take off the heat, stir in the extract, and sweeten as desired. Pour the creamer or additional milk over top for a creamier result, and swirl it into the oatmeal with a spoon. Top with chocolate chips and melted peanut butter if desired.View Nutrition Facts
Notes
More Chocolate Breakfast Recipes
Just wondering about the nutrition info for this recipe. 1/2 cup of oats is 150, milk adds almost 100 and same with peanut butter so already its around 350 without the other ingredients?
Hi anonymous, I answered your comment when you asked it earlier this month. Just scroll up 🙂
Hi Katie!
I found your site during quarntine and I love it! I am twelve years old and I don’t follow a vegan diet, but I love healthy gluten free desserts! I make lunches for my family all the time and I used your black bean soup as a rough base for mine. I love this oatmeal recipe. its so quick and delicious. I think I have made 4 times in the past week. I noticed that it firmed up as it sat in the fridge and the flavors became more pronounced, it was really like a Reese’s peanut butter cup. I also love your coconut oil fudge recipes and I am planning to make coconut butter this next week. I am looking forward to making your vegan pecan pie soon. (I have so many recipes of yours bookmarked!) do you have a favorite recipe on the blog? and any tips for someone who wants to incorporate more plant based foods in their diet but has a carnivorous family? thank you and it would mean so much if you could reply!!! (this recipe is hands down 10/5 stars)
Super tasty and easy. I added strawberries and it was great.
I ate a lot of oatmeal as a kid. The days I looked forward to the most were the ones where my mom let us throw in a handful of chocolate chips. I made this with almond milk, almond butter, 1 tabelspoon of coconut sugar and no bananas, as I have to watch my potassium intake. I forgot the vanilla extract as I was so excited to eat it. It was so creamy and chocolatly. I’ll have to try it with peanut butter and vanillas extract next time!
This was delicious! I usually add Ascent brand chocolate protein powder and a little less cocoa powder to make them protein oats. Also, for the people in the comments worried about calories, I used PB2 brand powdered peanut butter instead of regular peanut butter to make it lower in calories without sacrificing flavor (PB2 is powdered peanut butter that has a lot less fat than regular peanut butter, it’s only about 25 calories per tablespoon).