Chocolate Peanut Butter Oat Bran
Posted Mar 19, 2018, Updated Oct 04, 2021
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This chocolate peanut butter oat bran is a healthy breakfast recipe that tastes like a peanut butter cup and is ready in 10 minutes!
Oatmeal is a go-to breakfast in our house. My kids request it at least 3 times a week, and I’m always happy to make it for them!
I decided to create this recipe for Chocolate Peanut Butter Oat Bran to add a new breakfast food to our short list of favorites, and we all love it!
This recipe is gluten-free, dairy-free, vegan and has no refined sugar but it tastes like a peanut butter cup in a bowl. It’s easy to make in 10 minutes.
How to make Chocolate Peanut Butter Oat Bran
Here are a few notes on this recipe.
- Texture. I have to take a minute and let y’all know that we do not like mushy/soupy oats in this house. So, I have created this recipe as one that firms up pretty nicely as it cools. If you like wetter oats, you can add extra milk after it’s cooked.
- Time. Oat bran only takes two minutes to cook. So this recipe is all said and done in less than 10 minutes, be careful not to overcook it.
- Amount. The yield on this Chocolate Peanut Butter Oat Bran is about 2 cups, which fed me and 3 of my kids with a little to spare because it’s very filling. If you are feeding more people, or you would like to make a batch and eat it all week long, I recommend doubling the recipe.
- Store. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients & Substitutions
- Almond milk. Any dairy or nondairy milk works well in this recipe.
- Maple syrup. Honey or agave can be used in place of maple syrup.
- Peanut butter. All nut/seed butters work well in this recipe. Almond butter, cashew butter, etc.
Recipe FAQs
Yes. Oat bran is high in fiber and has 50% more fiber than oatmeal. Fiber decreases blood pressure and bad cholesterol, manages blood sugar and aids in digestive health.
Yes, this recipe is easily doubled to feed a crowd.
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Chocolate Peanut Butter Oat Bran
Ingredients
- ½ cup unsweetened vanilla almond milk
- ½ cup water
- 2 TBS pure maple syrup*
- 2 TBS creamy peanut butter
- ¼ tsp ground cinnamon
- 1 TBS unsweetened cocoa powder
- ¼ tsp sea salt
- ½ cup oat bran
- ½ tsp pure vanilla extract
Instructions
- Add almond milk (or milk of choice), water, 2 TBS maple syrup, peanut butter, unsweetened cocoa powder, cinnamon and salt to a 4-quart saucepan.
- Warm ingredients over medium heat until they just begin to boil, whisking until they are smooth.
- Add oat bran and vanilla and whisk to combine.
- Cook for 2 more minutes over medium heat.
- Remove saucepan from heat, cover oat bran with a lid and let sit for 5 minutes to absorb the rest of the liquid.
- Serve with a drizzle of peanut butter, an extra glug of milk, a touch of maple syrup and some crushed peanuts!
Notes
Ingredient Substitutions
- Almond milk. Any dairy or nondairy milk works well in this recipe.
- Maple syrup. Honey or agave can be used in place of maple syrup.
- Peanut butter. All nut/seed butters work well in this recipe. Almond butter, cashew butter, etc.
Store
Store in an airtight container in the refrigerator for up to 5 days.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More delicious peanut butter breakfast recipes:
- These healthy breakfast bars are my all-time favorite recipe.
- Start your day with aChocolate Peanut Butter Green Smoothie is so good, it’s like drinking a peanut butter cup (but it’s full of healthy ingredients)
- Can’t go wrong with healthy Peanut Butter Granola is a reader favorite!
- These peanut butter overnight oats are so yummy, and they’re a great meal prep recipe!
- Chocolate peanut butter baked oatmeal tastes like dessert but it’s healthy enough for breakfast!
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I absolutely love this recipe! I have it all the time. I’m wondering though if cacao powder is safe for pregnancy? Thanks!
This was so good. I used the stuff that was leftover after making oat milk. So good, filling and delicious.
Oh Sally that’s an awesome idea!
I substituted a very ripe banana for the maple syrup because I had it on hand and it needed to be used up, and then served it topped with raisins and a drizzle of almond butter. This recipe is quick, easy and flexible. Definitely make again worthy.
Mega tasty. I’ll be honest and admit that the whole “serves four” definitely didn’t happen for me, but I got two very, very generous helpings to myself!
I was trying to find ways to use my oat brand. This is a winner. Thanks!
I used Quaker brand oat bran and only got about 3 servings. Is there a big difference between brands?
SI would love to try this recipe. How many weight watcher smart points does it have.
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Yummy! I can’t wait to try it!
Seriously wow. These are just beautiful bowls of oats, and I can see why your children request it. You make it anything but boring! Also I love the new look of your blog.