Slow Cooker Chocolate Peanut Butter Oatmeal

If you have no time to make breakfast in the morning but you still want something that's really delicious and good for you, you're going to love this chocolate peanut butter oatmeal! I love this recipe and make it often because the vegan oatmeal can be assembled the night before in a small crockpot and it cooks while you sleep! It's so easy to make that even my husband (who never cooks anything!) likes to make it for himself. 

This isn't your run-of-the-mill oatmeal, this oatmeal is rich and fudgy and pretty much tastes like you're eating dessert for breakfast. It's such a delicious treat! This recipe is especially nice and convenient to prepare on Sunday night so you'll have breakfast ready to eat all week long!

How to Make Vegan Oatmeal

Put the steel-cut oats, mashed banana, nut butter, cacao powder, salt, ground flaxseed, maple syrup, almond milk, and Svelte chocolate protein shake (or more almond milk) in a small 2-quart slow cooker. Stir to mix everything together. Put the lid on and set it to cook overnight for 7-8 hours on Low or for 4 hours on High. Garnish each bowl with a drizzle of nut butter and (optional) chocolate chips. 

Serving Suggestions

I like to serve a bowl of this delicious vegan oatmeal topped with a drizzle of runny nut butter and a few dairy-free chocolate chips when I'm craving chocolate. You could also add banana slices, pumpkin seeds, hemp seeds, walnuts, almonds, cacao nibs, and a drizzle of maple syrup if you're in the mood! 

How To Store It

Store leftover vegan oatmeal in an airtight container in the fridge for 3-4 days. 

Can I Freeze It?

Yes, it freezes perfectly. Put it in an airtight and freezer-safe container in the freezer for 3-4 months for the best quality. 

How To Reheat It

Take the container out of the freezer and put it in the fridge to defrost for 24 hours. Then you can reheat it in a covered bowl in the microwave for 1-2 minutes or in a medium saucepan on the stovetop over medium heat, stirring occasionally until it's warmed through. 

FAQ & Substitutions

• Can I use rolled oats? No, you need to use steel-cut oats for this vegan oatmeal recipe. Steel-cut oats are much heartier than rolled/old fashioned or instant oats, so they will hold their shape after cooking in the slow cooker for 8 hours. The other varieties of oats will turn to mush after 8 hours.
• Do I have to use the Svelte protein shake? No, you don't have to use it. You can substitute almond milk or your favorite plant milk instead of using the protein shake.
• Can I make it on the stovetop? Sure! In a medium pot on the stovetop, bring the almond milk to a boil and then add the rest of the ingredients to the pot. Reduce the heat to medium and let it cook for about 30 minutes or until the oats are tender. Serve with your favorite toppings. 
• Maple Syrup Substitutions: You can use agave or date syrup (low-glycemic) instead of maple syrup. 
• Cacao Powder Substitutions: You can use the same amount of cocoa powder instead of cacao. If you don't have either, you can add ½ cup of chocolate chips to the slow cooker with the rest of the ingredients. 

Success Tips 

• Use steel-cut oats because they will hold their shape better than rolled or instant oats while being cooked for 8 hours.
• If you have an issue with the oats burning to the bottom of the slow cooker pot, try spraying the pot with non-stick cooking oil or use a liner before you add the ingredients. That being said, I've never had the oatmeal burn while it's cooking. I don't spray the pot, I just use a small 2-quart slow cooker. A little bit usually sticks on the bottom, but not enough to burn or be a problem.
• To make the peanut butter drizzle on top of the oatmeal (like in the picture), you'll need a jar of natural peanut butter that is soft and runny. If your peanut butter is too solid to drizzle, just add a dollop. It will still taste delicious. 
• Store the leftover vegan oatmeal in an airtight container in the fridge for 3-4 days or you can freeze it for a future meal.

Want More Vegan Breakfast Recipes?

Curried Tofu Scramble

Easy Rawnola Bowls

10 Unique Toast Toppings

Mango Chia Seed Pudding

Chocolate Peanut Butter Oatmeal

Let these vegan overnight oats cook in the slow cooker while you sleep so you'll have a decadent breakfast waiting for you in the morning! This delicious chocolate peanut butter oatmeal is loaded with wholesome ingredients that will keep you full until lunch! 

3.46 from 11 votes

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Course: Breakfast

Cuisine: American

Prep Time: 5 minutes

Cook Time: 8 hours

Servings: 4 servings

Calories: 395kcal

Author: Stacey Eckert

Equipment

• 2-quart slow cooker

Ingredients

• ▢ 1 cup steel-cut oats
• ▢ 1 large mashed banana
• ▢ 2 tbsp creamy peanut butter (Plus more to drizzle)
• ▢ 3 tbsp unsweetened cacao powder
• ▢ 2 tbsp ground flaxseed
• ▢ 2 tbsp maple syrup
• ▢ ¼ tsp salt
• ▢ 1 cup Svelte chocolate protein shake (or almond milk)
• ▢ 4 cups unsweetened almond milk
• ▢ ¼ cup dairy-free chocolate chips

Instructions

• Add all of the ingredients to a 2-quart slow cooker. Stir to combine, cover with the lid, and let it cook on Low overnight for 7-8 hours or on High for 4 hours.
• Top each bowl with a drizzle of creamy peanut butter and a few chocolate chips.

Notes

• Use steel-cut oats because they will hold their shape better than rolled or instant oats while being cooked for 8 hours.
• If you have an issue with the oats burning to the bottom of the slow cooker pot, try spraying the pot with non-stick cooking oil or use a liner before you add the ingredients. That being said, I've never had the oatmeal burn while it's cooking. I don't spray the pot, I just use a small 2-quart slow cooker. A little bit sticks on the bottom, but not enough to burn or be a problem.
• To make the peanut butter drizzle on top of the oatmeal (like in the picture), you'll need a jar of natural peanut butter that is soft and runny. If your peanut butter is too solid to drizzle, just add a dollop. It will still taste delicious. 
• Store the leftover vegan oatmeal in an airtight container in the fridge for 3-4 days or you can freeze it for a future meal.

Nutrition

Serving: 1cup | Calories: 395kcal | Carbohydrates: 54g | Protein: 13g | Fat: 17g | Saturated Fat: 4g | Sodium: 592mg | Potassium: 295mg | Fiber: 10g | Sugar: 17g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 442mg | Iron: 4mg

Tried this recipe?Please rate it and leave a comment below if you have any feedback! If you post a picture on Instagram, please tag @Stacey_Homemaker and use the hashtag #StaceyHomemaker so I can see your delicious creation!

*This vegan oatmeal recipe was originally posted on 9/16/15, but I updated it on 12/23/20.