Want a breakfast that tastes a whole lot like a no-bake cookie? I'm talking the ones that pop up around Christmas time and consist of oats, cocoa powder, butter, peanut butter, and sugar. Those have always been one of my favorites. So imagine my delight when I unexpectedly bit into its breakfast-y doppelgänger after making up measurements of ingredients in my head hoping for something edible.
I like to think this version is a bit healthier, as it contains just a smidgen of oil (its optional at that) and not too much sugar. I was in a hurry, so I used pb2 (powdered peanut butter) instead of regular peanut butter. You can certainly use regular peanut butter, it will probably just be a little harder to incorporate. Dollops of peanut butter floating around a bowl of hot oats? Nothin' wrong with that!
Just as a side note: the longer you let it sit, the thicker it gets but its delicious either way.
Chocolate - Peanut Butter Oatmeal (Stovetop Version)
1 cup milk of choice (I used Almond Breeze: Almond Coconut. Has anyone else tried it? Addicted, I am!)
Pinch of salt
1/2 cup oats
2 tablespoons pb2*
1 tablespoon cocoa powder
1 teaspoon coconut oil, optional
2 tablespoons maple syrup
Combine milk and salt in a saucepan and heat over medium heat. Once it starts boiling add oats, pb2, cocoa powder, and coconut oil; stir to combine.
Cook for 3-5 minutes, or until desired consistency. Remove from heat and stir in maple syrup.
Pour into a bowl and serve.
If you want a more peanut butter-y oat breakfast, check this recipe out!
Like I said above, you can definitely use regular peanut butter, it will just require more stirring to mix into oats thoroughly.