This peanut butter cup oatmeal is vegan, gluten free, and practically dessert for breakfast. Made with easy ingredients, naturally sweet, and incredibly satisfying, it’s perfect for a Sunday breakfast or brunch.
Okay, so I have a thing for peanut butter cups. SPECIFICALLY… Trader Joe’s dark chocolate peanut butter cups. HAVE YOU TRED EM?! Gah, life changing. Way better than Reeces, and cheaper than Justins. Absolute perfection, especially when frozen. Are you imaging the same crunchy meets sweet meets WOW feelings that I am, because if not, I don’t know if we can be friends.
KIDDING! Okay, well… not really. Last year, my anatomy teacher brought these to us on occasion, and I’m forever convinced that’s the reason I liked his class so much. Okay, I’m defiantly kidding about that one- don’t worry, Mr. Kelso, I loved your class for more than the free food 😉
Peanut butter and chocolate- you guys already know. I made these peanut butter cup overnight oats a few years ago (and am cringing at the photos as we speak), and since then have followed it up with creations like THIS VEGAN CHOCOLATE PEANUT BUTTER CAKE. Are you drooling yet, because I am.
Today’s oat dish is honestly too good to be true. Peanut butter cup oatmeal! That’s vegan, gluten free, and 6 ingredients! Could anything be better, honestly? It tastes like straight dessert for breakfast, and it’s not half bad for ya either 😉 The chia seeds provide fiber, the peanut butter provides protein and healthy fats, and the chocolate chips add the right amount of balance! Okay, yeah, I’m sold.
When you make this peanut butter cup oatmeal, don’t forget to send me a photo on Instagram @tennishealthfitness.
- 1 cup rolled oats
- 3 cups water
- 2 heaping tbsp chia seeds
- ½ cup chocolate chips
- 3 tbsp creamy PB
- 2 tbsp coconut sugar
- Bring the water to a boil.
- Add in the rolled oats and chia seeds. Cook for 10 minutes. Once the water is almost absorbed, turn the stove off and place on a cool burner to cook and thicken.
- After five minutes, stir the oatmeal and divide into two bowls. Add the chocolate chips, PB, and coconut sugar. Enjoy!
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