Chocolate Peanut Butter Oatmeal (GF, SF, Vegan)
Try this Chocolate Peanut Butter Oatmeal recipe, or contribute your own.
Try this Chocolate Peanut Butter Oatmeal recipe, or contribute your own.
- 1 medium banana mashed
- 1/3 cup old-fashioned oats (gf if needed)
- 1/3 cup unsweetened almond milk (or other non-dairy milk)
- 1 heaping teaspoon cocoa powder
- 1 tablespoon peanut butter (i use tj's better than peanut butte
- 1 tablespoon semi-sweet chocolate chips (i use sugar-free)*
- 1 tablespoon unsalted peanuts
- Carbohydrate 2.25819999809102 g
- Cholesterol 0 mg
- Fat 6.89359999417248 g
- Fiber 1.18999999899403 g
- Protein 3.61199999694659 g
- Saturated Fat 0.9567599991912 g
- Serving Size 1 1 recipe (14g)
- Sodium 2.51999999786971 mg
- Sugar 1.06819999909699 g
- Trans Fat 0.338519999713832 g
- Calories 79 calories
Step-by-step
- In a small saucepan, combine oats, banana, almond milk and cocoa powder.
- Simmer until milk has absorbed into the oats, about 3-5 minutes.
- Place into a small bowl, swirl in peanut butter, and top with chocolate chips and peanuts.
- Enjoy!
A simple list of ingredients leaves out the critical transformation that occurs when starches swell and cocoa solids disperse in liquid. Porridge traditions span centuries across Northern Europe, evolving from coarse grains boiled in water to the nuanced flavor pairing of chocolate and peanut butter examined here. When old-fashioned rolled oats encounter simmering almond milk, the liquid penetrates the outer bran layer to hydrate the internal endosperm, releasing starches that thicken the mixture into a cohesive matrix within three to five minutes.
Chemical Dynamics of Cocoa and Lipids
Cocoa powder contains natural starches and proteins that require direct heat to hydrate fully without tasting chalky, which is why it cooks directly with the oats rather than being stirred in at the end. Fat molecules from the peanut butter coat these starch polymers, slowing down retrogradation and creating a rich mouthfeel despite the lack of heavy cream. Maintain medium-low heat during the simmer to prevent the almond milk proteins from scorching at the bottom of the saucepan. Swirl the peanut butter off the heat so the emulsion stays intact rather than separating into an oily film.
- If the porridge turns out too thick, whisk in extra almond milk one tablespoon at a time until the desired consistency returns.
- Should the chocolate chips melt too quickly and disappear into the base, let the cooked oats cool for sixty seconds before adding toppings.
- To substitute a different nut butter, use an equal 1:1 volume ratio, keeping in mind that drier nut kinds may require a splash of extra liquid.
