I was on a pretty big oatmeal kick during one week a little while ago. I played around with a bunch of different flavor combinations to see what I could come up with. The first was bananas and cocoa powder—now I bring you chocolate and peanut butter. (You’re welcome.) My mom tells me that she ate a lot of oatmeal when she was pregnant with me, which is part of the reason why I think I love it so much still to this day. Chocolate and peanut butter are just as great a dynamic duo as any other—Batman and Robin, Stockton and Malone, Timbaland and Magoo, Pinky and the Brain, etc.—but add a few whole almonds on top for a little crunch and BAM! You’ve got the makings for a great start to your day. This was recipe was originally posted on CurlyNikki.com.
Ingredients:
(Serves 1)
- 1 3/4 cups water
- pinch of salt
- 1 cup quick cooking oats
- 2 Tbsps. peanut butter (I prefer smooth)
- 2 Tbsps. chocolate chips
- dash of allspice
- ¼ cup almonds
Procedure:
- Bring water and salt to a boil in a saucepan.
- Stir in oats, reduce to medium heat and cook 1 minute, stirring occasionally.
- Cover, remove from heat, and let set 2-3 minutes.
- Stir in peanut butter, chocolate, and allspice. Pour into bowl and top with almonds.
How do you like to eat your oatmeal?
In other news, I’ve made a couple of small tweaks to the website that I hope you’ll enjoy. The first is that there’s a “Pin It” button in the column on the right under the search box where you can more easily post any of the recipes you want to come back to on your own Pinterest board. The other small change is that the homepage has been reformatted to make it a little easier to scroll through to glance at the latest recipes.
I’m also SUPER excited to own my first piece of Japanese cutlery! It’s definitely about time if you ask me. My culinary school issued knives have definitely served me well over the past couple of years, but I was long overdue for an upgrade. And upgrade I did with a Shun Classic 7″ Asian Chef’s Knife
. I hadn’t really planned on buying a knife today, but that’s what I get for deciding to randomly stop in and browse Sur La Table. (Speaking of which, Sur La Table is offering free knife sharpening on the first knife and $5 for any others March 15th-30th.) Thankfully it was on sale, and it is my birthday month after all. And after seeing a T-Rex cookie cutter then I knew I had to have that too. It kind of looks like a dinosaur attack has been launched on Astoria. RWARRRRR!!!!!
Hey, it’s Victoria from SLT – your new knife looks awesome! And so does your blog. I’m gonna make this oatmeal today.
thanks!
I eat oatmeal everyday, so you best believe I’ll be tryin this!
Sounds delicious! I agree with you, peanut butter and chocolate do belong together! I love trying different flavors with my oatmeal too for a little pizzazz. Thanks for sharing!
Just wondering, how many cups of oatmeal does this make?! On the back of my quick oats, it says a serving size is 1/2 cup pre-cooked. Your recipe calls for a cup. When calories are added up, this is extremely high for one serving (a whopping 740 cals for the whole bowl).
Yes, technically this recipe is for two servings if you go by the amounts listed on the packaging. However, what they call one serving doesn’t satisfy my appetite. My recipe yields the full bowl shown in the picture. In terms of calories, this is definitely a higher count recipe, but whether it is too high or not depends on an individual’s diet. Almonds and peanut butter are both high calorie foods, but they are full of nutritional benefits and “good” fat.
i’m sorry, but I’ve been eating chocolate oatmeal for over 10 years. I make oatmeal, and then I add a tablespoon of peanut butter when oatmeal is hot, then scoop of chocolate protein powder, water or milk as needed to make the consistency the way you may like it. I also use vanilla protein powder when I want to add fruit to the oatmeal