Let’s be honest; is there anything more decadent than having dessert for breakfast?
Alright alright, so this isn’t exactly a chocolate sundae, but in my eyes, it comes pretty close.
Overnight oatmeal is an oldie but goodie breakfast favourite that I just keep coming back to year after year. Not only is it incredibly versatile, it’s also super easy to prepare and keeps well over several days making it a prime candidate for pre-prepped breakfasts.
Don’t get me wrong, I still love a good protein smoothie, but these days my body has been craving something a little more substantial and filling after my morning workouts, and this classic combination fits the bill perfectly.
- 1.5 cups rolled oats, divided
- 2 tbsp chia seeds, divided
- 1 scoop chocolate protein powder (optional)
- 1 tbsp cacao powder
- 1 medium banana
- 2 tbsp natural organic peanut butter
- 2 cups of unsweetened almond milk (or non-dairy milk of choice)
- 1 tsp vanilla extract
- Stevia or maple syrup to sweeten
- Start by dividing your oats and chia seeds into two separate medium bowls - we'll be preparing the peanut butter and chocolate layers separately.
- To a small blender or food processor, add 1 cup of the almond milk, the banana, peanut butter and vanilla extract as well as a little bit of stevia or whatever sweetener you prefer - blend until thoroughly mixed, then add your peanut butter mixture to one of the oats and chia bowls. Stir to combine until everything is well coated.
- To the second bowl, add the second cup of almond milk, cacao powder and chocolate protein powder if using. Whisk with a fork until well combined.
- To assemble, divide the chocolate and peanut butter layers equally among three jars or containers.
- Refridgerate overnight and enjoy in the morning with whatever toppings you desire - my favourites are fresh berries, bananas and cacao nibs.
Velvety, peanut butter and banana oats meld wonderfully with the rich chocolate layer to produce a flavour combination so harmonious that even the founder of the Reese’s cup would be jealous.
I mean, this is pretty much the closest you can get to actually having a peanut butter cup for breakfast, which is always a win in my books.
Some “recipe” notes:
- I add in the protein powder for an extra boost, but it’s not vital, and if you’re serving this to little ones I’d recommend omitting it altogether. If you do leave it out however, you may want to add an extra 1/2 tbsp of cacao as well as some sweetener like half a packet of stevia or a tablespoon of maple/agave syrup to cut the bitterness.
- I used 275 ml/9.3 oz jars which are a little bit bigger than you need but they leave a good amount of space for additional toppings, which I prefer. Use whatever jar/tupperware you have on hand.
- The recipe makes 3 servings, but you could easily double to make more if you so desire. That said I generally prefer to prep breakfasts for no more than 3 days at a time for maximum freshness.
- If you’re allergic to peanuts or nuts in general, try sunflower seed butter or tahini in place of the peanut butter.
- I’ve recently been experimenting with using oat bran in place of rolled oats and it works just as well, particularly if you prefer a creamier texture. For oat bran, I’d recommend using a 1/3 cup per serving, so a total of just 1 cup for the whole recipe.
This recipe marks my first time using freshly churned peanut butter, which I picked up at the newest branch of Alosra supermarket at the El Mercado mall.
The texture is something between a crunchy and a smooth peanut butter, and price wise I would say its on par if not a little bit cheaper than Whole Earth, which is my preferred brand of organic peanut butter. The taste is, as one would expect, very peanutty, rich and unadulterated – no added sugar or preservatives of course.
But back to the oats – if you’re looking for a quick, easy and nutritious breakfast option, look no further.
Until next time, dear readers!
Could you cut the banana out?
You totally could, but I would add a splash more almond milk and perhaps some maple syrup for added sweetness.