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.
Makes 1 big serving
- 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
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.
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!