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Chocolate Peanut Butter Cup Oatmeal

I figure it’s about time to share the breakfast that I have been making almost every morning for the last year. This oatmeal is so good, I think it’s physically impossible for me to get tired of eating it.

Ever since I learned how to make chocolate oatmeal from Chocolate Covered Katie, I’ve been hooked on this obnoxiously delicious and healthy chocolate peanut butter cup oatmeal. You see, in my world, chocolate and peanut butter are both essential food groups and this oatmeal has it all covered. It’s sugar free, high in fiber, low in fat, but so delicious that it will get you out of bed in the morning. Best of all, it takes no more than 4-5 minutes to prepare from start to finish.

Peanut Butter Cup Oatmeal

Makes 1 big serving

Ingredients:

  • 2/3 cup rolled oats
  • 1+ tablespoon cocoa powder
  • 1/2 cup soy milk
  • 1/2 cup water
  • 1 banana
  • 1/2 teaspoon vanilla
  • 1 packet Stevia
  • 1 tablespoon peanut butter

Step One

Add the rolled oats, stevia, and cocoa powder to a saucepan and stir to remove any lumps in the cocoa powder. Pour in 1/2 cup soy milk (other non-dairy milks work, but soy has the best flavor for this recipe in my opinion) and about 1/2 cup water. As this starts cooking, pour in the vanilla and use the side of your spoon to slice half the banana into the oatmeal.

Note: The stevia is important to this recipe. Stevia is a plant that makes an extremely potent calorie-free sweetener. It has a totally unique, slightly licorice-like aftertaste that works perfectly with the chocolate and oatmeal in this recipe. We aren’t just using stevia to cut calories, it is essential to developing the right flavors that would be completely lost if brown sugar or maple syrup, for example, were substituted.

Step Two

Let this simmer over medium heat for about 4-5 minutes, stirring occasionally. Add more water if the oatmeal becomes too thick for your liking. Remove from the heat, pour into a bowl and mix with 1 tablespoon peanut butter. Top with the other half of the banana and (optionally) dark chocolate chips. Done!

Peanut Butter Cup Oatmeal

38 Comments

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  1. I live in the Netherlands and I would like to know how much Stevia a packet is?Powder or liquid Stevia? Thank you!

    • Hi Marike, my best advice is to use sweetener to taste. There are a lot of varieties of stevia: pure powder which is so potent it only requires a pinch, the diluted powder in packets, and then the liquid variety. Depending on which kind you have, use your own tastebuds ๐Ÿ™‚

  2. Andrew, I’m assuming that since you use it in your food it’s fine, but just wanted to double-check before I make this. Is Stevia totally natural and safe for children to eat? Is it better than other natural sweeteners, such as agave syrup? Thanks!

    • Hi Amy, Yes, Stevia is the extract of plant/leaf and I don’t know the exact methods for its extraction and processing but it should be pure and natural. It’s different than agave in that it has no sugar or calories, but certainly not a synthetic chemically like aspartame.

      • ive always been curious why stevia is so white, much like sacron sugar (artificial sweetener) I know it is better for you, but if its pure and natural, why is it bleached white?

        • Haha, surprisingly I have never pondered the whiteness level of stevia (until now). I have no idea if they bleach it, but if I ever look it up I’ll be sure to let you know ๐Ÿ˜‰

  3. http://www.suedehills.com/products/stevia.html
    I had to look it up too since someone asked. ๐Ÿ™‚

    -“White powder is extremely concentrated and has been chemically processed with chemicals like Hexane, Chloroform, and Aqueous Ethanol therefore most often the white powder products contain “fillers”.”-
    Yummy recipe though! Thanks for all of your recipes!

    • Thanks for that link Kyera! I just spent a while falling down the rabbit hole of stevia production, haha, and I have to roll my eyes at the company in that link. It’s in their best interest to make stevia sound horrible and dangerous because they’re selling a competing product. From my searches, it seems like almost all stevia is extracted with water and pure alcohol (Ethanol) and seems to be very safe – especially when we consider that a serving size is the tip of a teaspoon. And in fact, the whole leaves of the Stevia plant (what that company is selling) are not approved for use by the FDA because they may not be as safe as the extract. For now, I think we should consider stevia to be at least the safest of the zero-calorie sweeteners.

      But sure, stevia is still extracted from the leaf and I’d prefer to use mostly whole, real foods as sweeteners (like dates) as opposed to anything more complicated like this. And I’m glad you made me look this up, I feel better having a little more understanding of this product now.

  4. Hola! I’m so excited to make this and have found some wonderful Chocolate Covered Katie recipes recently ๐Ÿ™‚ I wonder if I could use almond milk for this instead? Gracias ๐Ÿ™‚

    • Hola, Catherine! ๐Ÿ™‚ Yes, Chocolate Covered Katie is awesome. I think I’ve used almond milk in a pinch as well, and it definitely works.

  5. Oh my gosh this is HEAVEN. It takes like candy!! I can’t wait to share! I used almond milk and it tasted delicious. If you have pure stevia (not in packets) you DEFINITELY don’t need much – I think I put too much in, so now I know! ๐Ÿ™‚ I think it needs less than 1/4 tsp of that kind of stevia.

    • Oh no! Yet another person addicted to this oatmeal… you’re the 4th person this week. But at least this addiction is a healthy one packed with fiber and whole grains and antioxidants! ๐Ÿ™‚ And YES – I have pure stevia and it comes with a little scoop that is probably 1/4 of 1/4 a teaspoon, haha. That stuff is very concentrated and just a pinch is enough.

  6. Hey there Andrew!
    I’m really looking forward to trying this… hopefully tomorrow morning! I was wondering : can I make it without the stevia ? I read what you were saying about it adding the specific taste… but I have evertyhing at home except this. I was going to try with agave syrup but I guess it won’t do the trick?
    I’m not a big fan of sweetener that’s why I’ve never tried stevia…

    • Hey Kim! I’m so happy you’re enjoying the site!! ๐Ÿ™‚ Yes, that is simply more peanut butter (because you can never have enough peanut butter).

  7. Dear Andrew,
    I pretty much never comment on blogs, but I wanted to tell you that I am obsessed with this recipe! Thanks so much for creating it!

    • Aw, you’re too nice, Lindsey! ๐Ÿ™‚ Honestly, I’ve made this at least 4x per week for the last two years. When I don’t Have CPB Oatmeal for breakfast, I go through withdrawals. :p

  8. Hey Andrew,

    I’m (very sadly) allergic to bananas. Any suggestions on a substitute? Or would this be just as yummy without adding the banana?

    Thank you!
    Chelsea

    • Hi Chelsea, I do think the banana adds a lot of great flavors here but it would work just fine if you needed to omit it. In fact, I’ve done that several times when I’m out of bananas and it still tastes great ๐Ÿ™‚

  9. OK novice cooking questions (please don’t laugh)

    1. I did not put anything in the pan to prevent sticking. Is this correct bc we had the milk and water right?

    2. Do you chop and blend half the banana into the oatmeal while cooking and just use the other half on top as slices? To create more of a paste?

    3. Supposed to serve warm?

    4. Can this be reheated to eat later or do you make it fresh every morning?

    Thanks,
    Jessica

    • Hi Jessica! No, those are great questions. ๐Ÿ™‚

      1. Yes, it should not stick if the heat isn’t super high and you stir occasionally.

      2. No, I just chop half the banana and add the slices to cook in the pan and sometimes top with the other half of raw banana slices.

      3. Yes

      4. It wouldn’t be very tasty reheated, I recommend making it fresh every day.

  10. Hi, Andrew. I’m coming to the party late but, oh, so glad I found you! I recently have changed my eating habits to vegan for several reasons. Your recipes and “how to” instructions are helpful to a novice like me. Thank you for doing all the hard work so that we can enjoy the benefit of your labor!

  11. To start, I am aleady a huge peanut butter and oatmeal person. This recipe was great in the sense that everything can be added to one pan, and it didn’t take very long to cook. Not sure what the reason for adding stevia is, but I happened to have some in my house, and the oatmeal tasted good with it. Thanks for sharing!

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