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Chocolate Peanut Butter Oatmeal Bowls

5 from 3 votes

This chocolate peanut butter oatmeal is thick, creamy, and tastes almost like eating a Reeses peanut butter cup for breakfast!

Chocolate Peanut Butter Oatmeal Recipe

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

Chocolate Peanut Butter Cup Oatmeal Bowls

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

Peanut Butter Chocolate Oatmeal Recipe

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

Easy Chocolate Oatmeal Recipe

Oatmeal Add-In Ideas:

Mini Chocolate Chips

Chocolate Truffles

Shredded Coconut

Sliced Banana or Strawberries

Vegan Peanut Butter Cups

Chopped Peanuts or Walnuts

The recipe was adapted from this Chocolate Oatmeal Recipe.

Single Serving Chocolate Peanut Butter Cup Oatmeal Bowls
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Chocolate Peanut Butter Oatmeal

This chocolate peanut butter oatmeal tastes like eating dessert for breakfast. Feel free to double or triple the recipe.
Total Time 10 minutes
Yield 1 serving
5 from 3 votes


  • 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)


  • 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


For a non chocolate version, try this easy Banana Oatmeal Recipe.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Published on July 8, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. Laily says

    This is super weird because I kid you not about 8 years ago I combined your peanut butter banana and chocolate oatmeal recipes and made almost this exact chocolate peanut butter banana oatmeal and I’ve eaten it almost everyday for breakfast since . . .
    I usually mash some banana and add it and then add more peanut butter/sliced bananas/strawberries/granola/chocolate on top and it’s sooo good!

  2. waitingforbananastoripen says

    Chocolate peanut butter oatmeal is actually a breakfast I make frequently…before even seeing this recipe! Almost feels like you’re reading my mind! It’s one of my favorite breakfasts too.

  3. Mango123 says

    Hi there. This was delicious, I just made it and ate it for breakfast. I do enjoy your recipes, but I have noticed your calorie counts are usually significantly off. This is noted as 264 calories, but according to my calculations, it’s way more (this is based on a VERY generous low-end calculation):
    1/2 cup oats: 140
    1 TBSP PB: 80
    1 TBSP chocolate chips: 60
    1 TBSP cocoa: 10
    3/4 cup plant milk (I used unsweetened soy): 80

    Total: 370

    This is not counting any of the additional mix-ins (sweetener, banana, drizzle) or higher amounts noted in the recipe (i.e., 2 TBSPs of PB instead of 1). If someone followed the recipe with ALL the ingredients, it would be over 600 calories. This is the third time I’ve noticed this in your recipes. I would suggest that you provide accurate calorie counts so folks can know how much they’re actually consuming! All the best.

    • Holly says

      You added chocolate chips to the nutrition facts, why? Her recipe doesn’t call for that. Cashew milk is also lower than soy.

      • Jenn says

        If you use unsweetened almond milk and no chocolate chips which I think she meant as optional, then it would be about 260. As with all recipes if there’s a ton of optional options, I’d put it in fitness pal (what I use) and get a more accurate total. Hope this helps! 🙂

    • Chantelle Jepson says

      You’re eating chocolate peanut butter oatmeal and complaining about calorie counts!? Can’t you see the irony in this? Take out the chocolate and pb and then you’ll be fine lol.

  4. Avra says

    Katie, how much sugar (or other sweetener) do you usually use? You don’t give any recommended amount or even a range. I would love to know how you make this!!

    • CCK Media Team says

      Hi, it really depends on so many factors – if you’re using a sweetened milk, adding chocolate chips, adding a banana, what kind of sweetener, your own taste buds, etc. If using unsweetened milk and no chocolate chips or banana, try one tbsp and go from there.

      • Avra says

        Thanks. Just to give feedback, I made it with unsweetened milk and no chocolate chips or banana, and tried it first with one tablespoon of sugar. It was okay but tasted too healthy (i.e., not very sweet). I tried again with 1.5 tablespoons and was happy with that amount.

  5. Joanna says

    This is delicious! I had it with berries on top! Such good flavor! Nice change to my usual oatmeal with cinnamon.

  6. Eva says

    Even though I’m not a fan of chocolate granola, I was pretty confident that this has to be good! Just made it for the second time with half a banana as a sweetener and sliced strawberries. I also only use about 25g of oats (and replaced some of it with flaxseed and buckwheat) and therefore a little less milk. This is delicious!

  7. Anonymous says

    I don’t really understand your calorie calculations. A half cup of oats alone is about 150 and then peanut butter just for 1 tbsp is around 80-100 which already puts you at 250 without the milk or banana or cocoa. Realistically this recipe for one serving is actually closer to 450 not 260….

    • CCK Media Team says

      Optional ingredients are not usually included in nutrition facts (in general, not just for Katie’s recipes). And Silk cashewmilk is only 25 calories for an entire cup.

  8. Anonymous says

    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?

  9. anonymous says

    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)

  10. PJ Spencer says

    5 stars
    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!

  11. Emma says

    5 stars
    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).

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