What's your favorite cereal?
Mine has to be Chocolate Peanut Butter Cheerios. They remind me of Reese's Puffs cereal that I used to eat all the time growing up, but for some reason they make me feel a little better while eating them than I imagine I would eating Reese's Puffs. It's all about what you tell yourself at the end of the day isn't it?
When I don't have Chocolate Peanut Butter Cheerios in the house I often opt for Chocolate Peanut Butter Oats. They're warm and gooey and have the perfect balance of both chocolate and peanut butter. It's almost like eating a candy bar, but it's breakfast!
Try it!
These oats are really easy! You just need:
- old-fashioned rolled oats
- water
- salt
- half and half
- peanut butter
- agave syrup
- chocolate sauce
- some toppings - some banana slices, plain Greek yogurt, toasted almond slivers, and a little of my Cinnamon Vanilla Granola
Essentially you're just going to prepare oats, stir a little bit of chocolate sauce into them, and top them with all sorts of fun stuff! Sometimes a recipe doesn't have to be long and drawn out, rather just a picture of a few different parts paired together to give you an idea of what your stomach is trying to tell you it wants.
How to get peanut butter to drizzle?
"Drizzly" peanut butter is all over social media. Peanut butter doesn't actually drizzle y'all. Well, I mean maybe if you get ice cream peanut butter sauce it does. But all these girls drizzling it all over their smoothie bowls and granola bakes are doing something to it to make it drizzle!
It's actually super easy! You can thin peanut butter with a little water (about a teaspoon per tablespoon), or better yet a little agave syrup! If you like peanut butter and honey together, the agave is perfect! A little less sugar too!
But I don't have any chocolate sauce?
Making chocolate sauce is the easiest thing ever. I never have chocolate sauce either. Well maybe like hot fudge or something for ice cream, but I'm not trying to eat hot fudge on oatmeal at 8:00 in the morning on a Tuesday.
A quick hack for chocolate sauce is just heating some almond milk (or regular milk) gently over medium heat and adding a handful of mini chocolate chips in when the milk is hot. I always keep mini chocolate chips in my cabinets for this reason. I've found that the mini chips melt way easier than the standard size without seizing up. You need to sitr or whisk the chips constantly to avoid seizing the chocolate.
If you want a richer chocolate, or simply just don't want the added milk, you can use a double boiling method. Boil about a cup of water in a pot, place a heat proof glass bowl into the pot, pour in your chocolate chips and stir away. This is the most common method used for chocolate sauce used for dipping or coating baked goods or fruit. I just don't think oatmeal requires all of this effort, so I go with the milk method for this recipe.
Let's get started:
- Make the oats by bringing a cup of water and a pinch of salt to a boil. Add the oats and cook for about 10 minutes, stirring occasionally.
- While the oats cook, make your chocolate sauce (if you don't already have a prepared chocolate sauce you like).
- Remove the oats from the heat, add a tablespoon of half and half, a tablespoon of chocolate sauce, stir, and allow the oats to rest for about 2 minutes.
- In the meantime, thin your peanut butter by adding a teaspoon of agave per tablespoon of peanut butter. If it's still not quite thin enough for your fancy, add a teaspoon of water.
- Move your oats to a serving bowl, top with fresh banana slices, a drizzle of chocolate sauce, peanut butter sauce, and any other desired toppings! (I like to add toasted almonds and a scoop of Greek yogurt to mine!)
If you try this recipe out, don’t forget to post a rating and comment!
I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb!
Chocolate Peanut Butter Oats
Ingredients
Oats
- ½ cup Old Fashioned Rolled Oats
- 1 cup Water
- Pinch Salt
Chocolate Sauce
- ½ cup Miniature Chocolate Chips
- ½ cup Vanilla Almond Milk
Drizzly Peanut Butter Sauce
- 1 tablespoon Creamy Peanut Butter
- 1 teaspoon Agave Syrup
- 1 teaspoon Water optional
Toppings
- Fresh Banana Slices
- Plain Greek Yogurt
- Toasted Slivered Almonds
Instructions
- Make the oats by bringing a cup of water and a pinch of salt to a boil. Add the oats and cook for about 10 minutes, stirring occasionally.
- While the oats cook, make your chocolate sauce (if you don't already have a prepared chocolate sauce you like).
- Remove the oats from the heat, add a tablespoon of half and half, a tablespoon of chocolate sauce, stir, and allow the oats to rest for about 2 minutes.
- In the meantime, thin your peanut butter by adding a teaspoon of agave per tablespoon of peanut butter. If it's still not quite thin enough for your fancy, add a teaspoon of water.
- Move your oats to a serving bowl, top with fresh banana slices, a drizzle of chocolate sauce, peanut butter sauce, and any other desired toppings! (I like to add toasted almonds and a scoop of greek yogurt to mine!)
