Whenever you combine chocolate and peanut butter, you’ve got a win! Make it healthy and it’s a win, win! Oatmeal is the perfect backdrop for any flavor combination and rich cocoa powder paired with natural peanut butter is no exception. This breakfast power bowl is packed with fiber-rich oatmeal, heart-healthy flavonoids from cocoa powder, plant proteins from peanut butter, and natural sweetness from a ripe banana. Finish with a dash of vanilla extract and cinnamon for extra flavor! I think the sweetness level is fine but if you need more, add a touch of brown sugar.
Chocolate Peanut Butter Oatmeal
Ingredients
1/2 cup old fashioned oats
1 cup unsweetened vanilla soy milk or fat-free cow’s milk
1 tablespoon cocoa powder
1 ripe banana, mashed with a fork
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon natural peanut butter
Optional: 1-2 teaspoons brown sugar, sliced strawberries, chopped apple
Directions
- In a large, microwave-safe bowl, mix the oatmeal, milk, cocoa powder, banana and cinnamon.
- Microwave in 1-2 minute increments, stirring, until the oatmeal is cooked, about 4 minutes.
- Stir in the vanilla and peanut butter. If you need it to be sweeter, add 1-2 teaspoons of brown sugar and top with sliced strawberries or chopped apples if desired.
Note: Mash the banana with the back of a fork and then mix it into the uncooked oatmeal. Cooking the banana with the oatmeal allows the banana to release more of its natural sweetness. If you make this ahead and store it in the refrigerator, it will get thicker so add more milk when you reheat it.
Nutrition Note: I’ve been posting several oatmeal-based recipes because oatmeal is so versatile. It can be hot cereal, cold cereal, muffins, cookies, savory dishes, breads and granola. The fiber in oatmeal soluble fiber (specifically beta-glucan) which is known for its cholesterol-lowering ability and its ability to help support a healthy immune system.
Cocoa powder is rich in antioxidants like flavonoids but look for the one that is not processed with alkali (the one on the left is processed with alkali the one on the right is not). If the cocoa powder is processed with alkali, its sometimes referred to as Dutched cocoa. This type of processing reduces the level of anti-oxidant rich compounds.
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Judy Matusky, RDN, LDN 