Go-To Peanut Butter and Chocolate Oatmeal

We are very lucky to live close to Oak Manor Farms, Canada’s original organic grains mill.  While we can find their products readily in our grocery stores, it’s nice to take a drive to the country and see the full selection of products they have on hand.  I often use their 7 grain cereal to make this breakfast porridge and simply increase the amount of liquid to match with package directions.

Go-To Peanut Butter and Chocolate Oatmeal

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By The Grateful Plate Serves: 2
Prep Time: 3 mins Cooking Time: 5-7 mins

Creamy chocolate oatmeal with a peanut butter glaze. This will be your new breakfast favourite!


  • 1 cup gluten-free rolled oats
  • 1 cup unsweetened almond milk
  • 1 cup water
  • 4 large Medjool dates, pitted and chopped (or 1 mashed banana)
  • 2 Tbsp unsweetened organic cocoa powder
  • Pinch of sea salt
  • 1 medium banana
  • 1 Tbsp all natural peanut butter
  • 1 Tbsp unsweetened almond milk (or more to get desired consistency)
  • Dash of cinnamon (optional)
  • Pure maple syrup, to taste (optional)



For the cereal, bring almond milk, water, dates and salt to boil in a medium saucepan. Stir in oats and cocoa powder. Reduce heat and simmer for 5 minutes, uncovered. Stir occasionally. Remove from heat and let stand for 2 minutes, covered.


Mix together peanut butter and milk.


Spoon warm cereal into bowls. Top with a sliced banana and drizzle with peanut butter mixture. Add cinnamon and/or maple syrup if desired.



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