An easy and fun breakfast for one: peanut butter oatmeal with chocolate sauce and crispy granola.
When you hear the word ‘oatmeal’, you don’t normally think ‘crispy’ and ‘crunchy’. But lately, that’s the way I’ve been eating my oats. Regardless of whether it’s stovetop oatmeal or a bowl of overnight oats, I simply have to top it with something fun ‘n’ crunchy.
So, lately I’ve been raiding my granola jar, and sprinkling a handful of crispy goodness over my oatmeal. Yes, it’s oats on top of oats – but it works. When I don’t have any granola on hand, I top my breakfast with a mountain of shredded coconut and chopped nuts.
Since my bowl of creamy oats now feels incomplete without some added crunchiness, I’ve been thinking about new oatmeal and toppings combinations. Other than the obvious ‘any bowl of oatmeal’ + ‘boatload of granola’ combination.
As usual, my mind turned to candy.
This ‘Butterfinger’ oatmeal isn’t actually made with candy bars (unlike some of my other candy-inspired recipes). Instead, it’s peanut butter oatmeal with peanut butter chips, chocolate sauce and some Crispy Chunky Peanut Butter Granola. Which, to me, is reminiscent of a Butterfinger bar – even though, to be completely honest, it’s been a couple of years since I last ate one.
If you don’t have any chocolate sauce (and don’t feel like making any), then you could easily replace the sauce with some chocolate chips or chopped chocolate. Also, if you’d like to make this recipe dairy-free and vegan, simply omit the peanut butter chips and use a dairy-free chocolate sauce (or dairy-free chocolate chips).
Question of the Day
What is your favorite candy/chocolate bar? Or are you more into the fancier chocolates? Or – if such a thing is possible – do you not like chocolate at all?
- ½ cup almond milk
- ½ cup water
- ½ cup rolled oats
- Pinch of salt
- 2 tablespoons peanut butter
- ½ teaspoon vanilla extract
- ¼ teaspoon blackstrap molasses
- Peanut butter chips
- Chocolate sauce
- In a saucepan, bring the almond milk and water to a boil, and then reduce the heat to medium. Add the rolled oats and salt, and stir well.
- Stir in the peanut butter, vanilla extract and blackstrap molasses.
- Cook the oatmeal for about 4 - 5 minutes, stirring occasionally, or until the oats have absorbed the liquid and become creamy.
- Transfer the oatmeal to a bowl. Top with some peanut butter chips, a drizzle of chocolate sauce and a handful of granola.
Pour 1 tablespoon (15mL) milk into a microwave-safe bowl, and heat it in the microwave for 20 seconds. Add about 3 tablespoons (35g) chocolate chips and stir vigorously until the chocolate has melted
If the chocolate has not completely melted, microwave the bowl for 10 – 20 seconds on a low wattage, and stir well. If the sauce is too thick, add more milk. If it's too thin, stir in additional chocolate chips.
I used Crispy Chunky Peanut Butter Granola.
Almond milk is ideal because it (usually) doesn’t scorch on the bottom of the saucepan. However, any other milk can be used.
Omit the peanut butter chips and use a dairy-free chocolate sauce.