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!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 8

Servings 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