It’s been a strange week. My husband had his first business trip since starting full-time and it’s the first time I’ve been alone with the baby for more than just a day (first overnights alone). I have been on a bagel for breakfast binge being they’re filling and with a little squirt needing to eat right when we wake up, there’s not a lot of time for me to make breakfast.
Since I’ve been alone this week I haven’t had a need to make much for meals (cooking for one goes a lot longer than two). That being said, I could do a little more breakfast prep, which is right up my alley. This oatmeal recipe was something I decided to throw together for a satisfying and delicious breakfast. Simple four ingredient breakfast is made up of staples in the kitchen: steel cut oats, milk of choice, peanut butter, and chocolate chips.
What you need
All you need to make these oats are your oat of choice. I use steel cut being they’re less processed and higher fiber, but they also take a little longer to make so rolled or old fashioned work well too. The milk can be of your choice. Vegan options are oat milk, nut milks, coconut milk, or even pea milk. If you use dairy milk, that works just fine as well. Peanut butter or nut butter of choice is perfect.
If you prefer your oatmeal a bit drier, you can substitute powdered peanut butter for reduced calories, fat, and higher protein. I’ve made this with both regular peanut butter as well powdered peanut butter. They both turn out well, but I prefer powdered peanut butter for the fact that it’s less messy. With a little one, I don’t have a lot of time to be scrubbing extra dishes. The final ingredient is chocolate chips. Use your favorite kind. We usually have vegan semi-sweet from Costco being the bag is massive and the ingredients list is very short. Feel free to use milk chocolate or white chocolate if you like those better.
How to make
Oats are very versatile being you can make them in overnight form in the fridge with no heating required, they can be cooked on the stovetop, instant pot, or even in the microwave. If I’m in a hurry and didn’t make overnight oats, I’ll throw them in the microwave, but you need to watch carefully cause the milk will boil over unless you use a massive bowl. I don’t like to waste my big bowls on 1/4 cup of oats, so I just stop the microwave when the milk starts to foam.
A meal prep trick is to make a big batch of oats and portion it out for several days. I do this in the instant pot. You mix the liquid of choice (you can even use water, but milk is much tastier), and then set it to pressure cook for 6 minutes. Ratio of 3:1 liquid to oats for the instant pot and steel cut oats. If you don’t have an instant pot, don’t fret. Stove top oats work well too. You can meal prep this way as well. Ratio is 3:1 liquid to oats, and you just boil in a pot for 20-30 minutes, test for how tender they are. The firmer you like your oats, the less time needed.
Microwaving is a different animal. I typically measure out 2:1 ratio liquid to oats, and if using regular peanut butter, do slightly less than 2:1 so they get less runny. A trick to using the microwave is running the milk without oats for 60 seconds to heat it up prior to adding the oats. This helps speed up the cook time and makes it easier to catch boiling over. After 60 seconds, add the oats and cook for another 30-45 seconds. It may vary based on your microwave, but I usually test the tip of a spoon to make sure they’re cooked to my desired texture.
Making the Peanut Butter Oats
Once the oatmeal is cooked, you need to add your toppings/flavors. All you need to do is measure out one tablespoon of peanut butter or powdered peanut butter and one tablespoon of chocolate chips (or more if you want) and mix them in. You can also add 1/4 tsp of vanilla extract and a dash of cinnamon or salt for flavor.
Peanut Butter Cup Oats
Prep Time: 2 minutes-30 minutes (oat prep method)
Total Time: 3-35 minutes
Yield: 1 serving
1/4 cup oats
~1/2 cup milk (less if you prefer thick oats)
1 tbsp peanut butter
1 tbsp chocolate chips
1/4 tsp vanilla extract
sweetener of choice (maple syrup or honey) – I find it’s unnecessary, but sweeten to your preference
- Make oats in preferred way (I’ll cover microwave and overnight for simplicity here but I have some instructions for stove top and instant pot above in the text)
- Heat milk or water (milk makes them way better) in the microwave for 1 minute
- Add oats to milk and heat for 30 seconds
- Check doneness, add additional 30 seconds till desired texture is achieved (at this point be careful of boil over
- Once the oats are cooked, mix in peanut butter, chocolate chips, and any of the optional add ins
- Eat and enjoy the deliciousness
- Overnight oats
- Mix together oats and milk in sealable container
- Add peanut butter and chocolate chips and mix into oats
- Measure out and mix in any additional add-ins
- Place in fridge overnight (at least 6 hours for steel cut oats)
- Enjoy cold or heat in microwave to have hot (they’re perfectly good cold) 🙂
*I calculated this with unsweetened vanilla almond milk, steel cut oats, natural creamy peanut butter (the calories will be higher if using dairy milk, and lower if using powdered peanut butter)
Protein: 11.5 g
Fat: 15.5 g
Carbs: 45 g
Fiber: 7 g
Sugar: 9.5 g
I hope you enjoy these. It’s almost more of a dessert than a breakfast, but why not have dessert for breakfast! Considering these have less sugar than most coffee drinks you could pick up on the way to work, I’d count it as a win. Let me know what you think in the comments below!