This is dessert for breakfast and I’m 100% on board. Mixing cacao powder with milk, makes this oatmeal decadently delicious, adding all the chocolately flavor you could want, but with more nutrients and less calories than chocolate chips.
Cacao powder, if you’re not familiar, is made by cold pressing cocoa beans and is extremely high in antioxidants, magnesium, iron, and calcium (heating the beans and processing gives you cocoa powder). Pure cacao powder, similar to dark chocolate has more of a bitter profile and promotes good heart health. If you haven’t been adding cacao powder to your oatmeal, smoothies or yogurt, you should definitely give it a try.
To elevate this dish, I decided to also add in some sautéed banana, but this would be great with sliced strawberries or blueberries too. If an added crunch is more your style, throw in a handful of crushed walnuts or pecans. You really can’t go wrong.
Another quick, versatile recipe that’s perfect for breakfast, an afternoon pick-me-up or a shared dessert.
Peanut Butter Chocolate Oatmeal
Ingredients
Oatmeal
- 1 Cup Milk of choice
- 1/2 Cup Rolled Oats
- 1 Tbsp Cacao powder Pure, organic (not to be confused with cocoa powder)
- 1 Tbsp Maple Syrup
- 1 Tbsp Peanut Butter
Sautéed Banana (optional)
- 1/2 Tbsp Ghee or Butter
- 1 Banana sliced
- Cinnamon to sprinkle
Instructions
Oatmeal
- Add 1 cup milk of choice to saucepan and bring to a soft boil
- Add oatmeal, cacao powder and maple syrup stirring to combine
- Lower heat to simmer and cook 10 minutes, stirring occasionally
- Transfer to bowl and mix in peanut butter
Sautéed Banana (optional)
- Heat ghee or butter in a small nonstick pan
- Add sliced banana, sprinkle with cinnamon and cook 1 ½ minutes, flip cooking another 1 ½ minutes
